Name: Chicken Salads Imperial
Ingredients: 6 c Chicken broth; or... Can of chicken stock; 1 (4-lb) chicken; 6 c Peanut oil; 5 Green onions (tops & bottoms); 1 Head iceberg lettuce; cut into strips 1/4" x 2"; 3/4 lb Carrots; cut into strips; 2 1/4 oz Picked scallions (tops & bottoms) cut into strips; 2 1/2 oz Picked red ginger cut into long, thin strips; 1 1/2 oz Chinese pickles cut into thin strips; 2 1/2 tb Peanuts, roasted & ground; 2 1/2 tb Coconut, roasted and ground; 1 1/4 tb Sesame seeds; 1/4 ts Salt; 1/4 ts Sugar; 1/8 ts Black pepper; 1/2 ts Powdered hot mustard, mixed with...; 1/2 ts Water; 1 1/4 tb Hoisin sauce; 1 1/4 tb Chinese barbecue sauce; 1 1/4 tb Oyster sauce; 1/2 ts Soy sauce; 1/2 ts Sesame oil; 1/2 c Parsley, chopped fine; 1/4 lb Won ton pastry; cut in long strips & deep fried

If I were starting my family again, I would love my wife more in front of my children. I would laugh with my children more at our mistakes and our joys. I would listen to my children more, even to the littlest one. I would be more honest about my weaknesses and not pretend perfection. I would pray differently for my family. Rather than focusing on them, I’d focus on me. I would do more things with my children. I would do more encouraging. I would bestow more praise. I would pay more attention to little things. I would speak about God more intimately. Out of every ordinary thing of every ordinary day I would point them to God.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chinese, Poultry, Main dish, Salads	4	Servings

INGREDIENTS

6	c	Chicken broth; or… Can of chicken stock
1		(4-lb) chicken
6	c	Peanut oil
5		Green onions (tops & bottoms)
1		Head iceberg lettuce; cut into strips 1/4" x 2"
3/4	lb	Carrots; cut into strips
2 1/4	oz	Picked scallions (tops & bottoms) cut into strips
2 1/2	oz	Picked red ginger cut into long, thin strips
1 1/2	oz	Chinese pickles cut into thin strips
2 1/2	tb	Peanuts, roasted & ground
2 1/2	tb	Coconut, roasted and ground
1 1/4	tb	Sesame seeds
1/4	ts	Salt
1/4	ts	Sugar
1/8	ts	Black pepper
1/2	ts	Powdered hot mustard, mixed with…
1/2	ts	Water
1 1/4	tb	Hoisin sauce
1 1/4	tb	Chinese barbecue sauce
1 1/4	tb	Oyster sauce
1/2	ts	Soy sauce
1/2	ts	Sesame oil
1/2	c	Parsley, chopped fine
1/4	lb	Won ton pastry; cut in long strips & deep fried

INSTRUCTIONS

The day before, either prepare the chicken broth using a standard recipe or
use canned chicken broth for convenience. Slowly simmer the chicken broth
until the meat is cooked through. Place the chicken out overnight to dry.
The next day, deep fry it in peanut oil and then separate the meat from the
bones. With your hands, tear the meat into long narrow strips. Cut the
green onions, carrots, ginger, and pickles into long strips. Combine the
green onions, lettuce, carrots, scallions, red ginger, pickles, peanuts,
coconut, and sesame seed. Mix well. Add the chicken. Starting with the
sugar, mix the rest of the ingredients with the exception of the parsley
and won ton until thoroughly combined. Just before serving, add the parsley
and won ton pastry and toss lightly.
Temperature(s): COLD Effort: AVERAGE Time: 01:00 Source: IMPERIAL PALACE
Comments: CHINATOWN, SAN FRANCISCO. Comments: WINE: GRGICH HILLS CHARDON.
'81.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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