Title: Chinese chicken salad b1
 Categories: Chinese, Salads, Chicken
      Yield: 4 Servings
 
      2    CHICKEN BREASTS OR
           -2 DRUMSTICK-THIGHS
      2 qt VEGETABLE OIL
      8    SQUARES WANTON DOUGH, CUT IN
           -1/8 INCH. STRIPS
    1/3 pk RICE NOODLES
      1 ts LIQUID MUSTARD
      1 ts CHINESE FIVE-SPICE
           -POWDERED
      1 ts SESAME OIL
      2 tb TOASTED ALMONDS, FINELY
           -CHOPPED
    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. Temperature(s): COLD
  Effort: AVERAGE Time: 00:30 Source: MADAME WU'S GARDEN Comments:
  WILSHIRE BLVD.,LOS ANGELES Comments: BEVERAGE: CHINESE TEA