CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Chinese	Chinese, Salads, Chicken	4	Servings

INGREDIENTS

2		CHICKEN BREASTS OR 2 DRUMSTICK-THIGHS
2	qt	VEGETABLE OIL
8		SQUARES WANTON DOUGH, CUT IN 1/8 INCH. STRIPS
1/3	pk	RICE NOODLES
1	ts	LIQUID MUSTARD
1	ts	CHINESE FIVE-SPICE POWDERED
1	ts	SESAME OIL
2	tb	TOASTED ALMONDS, FINELY CHOPPED
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. Temperature(s): COLD Effort:
AVERAGE Time: 00:30 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD.,LOS
ANGELES Comments: BEVERAGE: CHINESE TEA
Posted to MM-Recipes Digest  by BeadGirl2@aol.com <BeadGirl2@aol.com> on 26
Fday,, ebruary 199

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