| 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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