Chicken salad imperial b1
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Chicken salad imperial b1
  Chicken    Salad    Poultry  
Last updated 6/12/2012 12:49:45 AM. Recipe ID 11165. Report a problem with this recipe.
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      Title: Chicken salad imperial b1
 Categories: Poultry, Salads
      Yield: 4 Servings
 
      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 IN. BY 2 IN
    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 EACH PEANUTS AND COCO-
           -NUT, ROASTED AND GROUND
  1 1/4 tb SESAME SEEDS
    1/4 ts EACH SALT & SUGAR
    1/8 ts BLACK PEPPER
    1/2 ts POWDERED HOT MUSTARD,
           -MIXED WITH
    1/2 ts WATER
  1 1/4 tb EACH HOISIN SAUCE ,
           -CHINESE BARCECUE SAUCE &
           -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
 
  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 thr- ough. 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 serv- ing, 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.
 




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Recipe ID 11165 (Apr 03, 2005)

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