Free Recipe Chicken Salad #3
Recipe Type: Free Salad Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Chicken Salad #3 Recipe
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
Chicken Salad #3 Preparation
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 <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen’s MM Recipe Archive, .
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