Cantonese chicken salad with cashews
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Cantonese chicken salad with cashews
  Chicken    Salad    Poultry  
Last updated 6/12/2012 12:42:54 AM. Recipe ID 1947. Report a problem with this recipe.
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      Title: Cantonese chicken salad with cashews
 Categories: Oriental, Salads, Poultry
      Yield: 6 Servings
      2 c  Peanut or vegetable oil
      2 oz Rice stick noodles
      1 tb Dry spicy mustard
  1 1/2 tb Water
      1 pn Sugar
      1 pn Salt
      1    Roast Chicken
           - Deli (Cantonese-style)
           - left whole
      4 tb Roast chicken juices
      2 ts Soy sauce
      1 tb Vinegar
      1 ts Asian sesame oil
      4    Green onions
           - mostly white section,
           - cut into
           - 2" long fine shreds
      1 bn Fresh coriander leaves
      2 tb Toasted sesame seeds
      6 c  Shredded iceberg lettuce
           -=OR=- Romaine lettuce
      1 c  Roasted cashews
  IN A WOK OR SMALL SAUCEPAN heat the oil to 375F. Pull noodles apart
  into 4 small batches. Add 1 small handful at a time into the hot oil.
  They should puff within a few seconds. If they do not, the oil is not
  hot enough. With chopsticks or tongs, remove noodles and drain on
  paper towel. Repeat with the remaining noodles. Lightly crumble
  noodles. Makes about 4 cups. In a small bowl, blend thoroughly the
  mustard, water, sugar and salt; set aside for at least 10 minutes.
  Open the cavity of the roast chicken; pour out the juices and add
  them to any juices accompanying the chicken. Strain and degrease the
  juice. Mix 4 tablespoons of the strained juice with soy sauce,
  vinegar and sesame oil; set aside. Remove the chicken meat from the
  bones. Hand shred by tearing the meat into 1/4-by-2-inch-long shreds.
  Cut skin into 1 1/2-inch long thin slivers. In a large bowl mix
  together the skin, chicken and reserved mustard mixture. Add the
  green onions, coriander, sesame seeds and reserved roasting juice
  mixture; toss together like a salad. Just before serving, add lettuce
  and cashews; toss together. Arrange over a bed of crumbled rice stick
  noodles. Serve at room temperature.

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Recipe ID 1947 (Apr 03, 2005)

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