Cooking Recipe Chinese Chicken Salad B1
Recipe Ingredients
Directions
Place chicken in pot, cover with water. Bring to boil, simmer 20
minutes. Remove, drain on paper towels. Place vegetable oil in
deep-fryer, heat to 350 F. 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 with hot oil & should
be removed instantly, before oil is absorbed. Drain on paper towels.
Deep-fry chicken 5 minutes. 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