Cooking Recipe Chicken Salads Imperial B1

Recipe Ingredients

6 c Chicken broth; or...

3 lb -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

Directions

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.

Categories matching this recipe

Main dish ,Chinese ,Poultry ,Salads