Chicken salad #3
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Chicken salad #3
  Chicken    Salad  
Last updated 6/12/2012 1:13:58 AM. Recipe ID 42639. Report a problem with this recipe.
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      Title: Chicken salad #3
 Categories: Salad
      Yield: 4 Servings
 
      2    Chicken breasts or
           -drumstick-
      2    -thighs
      2 qt Vegetable oil
      8    Squares wanton dough; cut in
           -1/8-inch strips
    1/3    Pakage rice noodles
      1 ts Liquid mustard
      1 ts Powdered Chinese five-spice
      1 ts Sesame oil
      2 tb Toasted almonds; chopped
           -fine
    1/2 c  Thinly sliced green onions
           -(white part only)
    1/2 ts Salt
    1/2    Head lettuce; shredded
 
  Place chicken in pot, cover w/ water. Bring to boil, simmer 20 min.
  Remove, drain on paper towels. Place vegetable oil in deep-fryer,
  heat to 350. 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 w/ hot oil, should be removed
  instantly,before oil is absorbed. Drain on paper towels. Deep-fry
  chicken 5 min. 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.
  
  MADAME WU'S GARDEN
  
  WILSHIRE BLVD.,LOS ANGELES
  
  BEVERAGE: CHINESE TEA
  
  From the .  Downloaded




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Recipe ID 42639 (Apr 03, 2005)

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