Chinese Chicken Salad B1 Recipe

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Chinese Chicken Salad B1 Recipe

 

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Chinese Chicken Salad B1

 

Ingredients

2 chicken breasts or drumstick-thighs
2 qt vegetable oil
8 squares wonton dough - cut in 1/8 i, nch. strips
1/3 package rice noodles
1 tsp liquid mustard
1 tsp chinese five-spice powder
1 tsp sesame oil
2 tbsp toasted almonds - (finely chopped)
1/2 cup thinly sliced green onions - (white, part only)
1/2 tsp salt
1/2 head lettuce, shredded



 

Preparation

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

 

 

Servings: 4

 

 

 

 


 

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