Title: Chicken salad imperial
 Categories: Poultry
      Yield: 4 Servings
 
      6 c  Chicken broth -or-
      1 cn Chicken stock; 3-lb
      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 coconut;
           -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 through.  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 serving, add the parsley and won ton
  pastry and toss lightly.
  
  IMPERIAL PALACE
  
  CHINATOWN, SAN FRANCISCO.
  
  WINE: GRGICH HILLS CHARDON. '81.
  
  From the .  Downloaded