Name: Chicken Salad #3
Ingredients: 2 Chicken breasts or drumstick- thighs; 2 qt Vegetable oil; 8 Squares wanton dough; cut in 1/8-inch strips; 1/3 Pakage rice noodles; 1 ts Liquid mustard; 1 ts Powdered Chinese five-spice; 1 ts Sesame oil; 2 tb Toasted almonds; chopped fine; 1/2 c Thinly sliced green onions (white part only); 1/2 ts Salt; 1/2 Head lettuce; shredded

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Chinese	Salad	4	Servings

INGREDIENTS

2		Chicken breasts or drumstick- thighs
2	qt	Vegetable oil
8		Squares wanton dough; cut in 1/8-inch strips
1/3		Pakage rice noodles
1	ts	Liquid mustard
1	ts	Powdered Chinese five-spice
1	ts	Sesame oil
2	tb	Toasted almonds; chopped fine
1/2	c	Thinly sliced green onions (white part only)
1/2	ts	Salt
1/2		Head lettuce; shredded

INSTRUCTIONS

Place chicken in pot, cover w/ water. Bring to boil, simmer 20 min. Remove,
drain on paper towels. Place vegetable oil in deep-fryer, heat to 350. Test
for readiness by dropping a rice noodle into oil. If it sinks, oil isn't
hot enough. When it pops up immediately, put in dough strips, fry to a
light tan color. Remove and drain on paper towels. Divide noodles into 3
parts, deep-fry separately. Noodles should explode on contact w/ hot oil,
should be removed instantly,before oil is absorbed. Drain on paper towels.
Deep-fry chicken 5 min. Remove, drain on paper towels. Bone, cut into
strips, including skin. Place chicken meat in large bowl. Add mustard,
five-spice powder, sesame oil, soy sauce, almonds, green onions, & salt.
Mix well. Add crisp-fried wonton strips & noodles; mix well. They'll break.
Pile salad on bed of lettuce, don't toss.
MADAME WU'S GARDEN
WILSHIRE BLVD.,LOS ANGELES
BEVERAGE: CHINESE TEA
From the <Micro Cookbook Collection of Chinese Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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