Madame Wu's Chinese Chicken Salad
 
serving size: 8 
 
  ingredients
2   whole chicken breasts
1 tsp  sesame oil
  oil for deep frying in wok
1 tsp  five spice powder*
12   squares won ton skins -- slice
1/2 cup  sliced green onion (1 bunch)
2 oz.  rice noodles
1/4 cup  chopped toasted almonds
1/4 cup  soy sauce
1 head  lettuce -- shredded
1 Tbsp  prepared mustard
 
cooking directions: 
 
steam chicken breasts or cook in micro until barely done; skin, bone and 
shred (this is easy if you used 2 forks). in medium sized bowl, mix soy 
sauce, mustard, oil and five spice powder (available in asian food 
sections of most super markets - at least in california) and green onions; 
marinade chicken in this sauce, covered. heat oil very hot (drop a piece 
of won ton skin in - if it floats right back up, oil is hot enough). fry 
won ton skins until just beginning to turn golden; remove with slotted 
spoon to drain on paper towels (they will continue to brown when removed 
from heat). fry noodles, a very few at a time, in hot oil - they will puff 
up almost immediately. remove and drain immediately (they will be white). 
when ready to eat, slice lettuce (reserve some whole leaves to garnish 
bowl) thinly, add chicken and marinade, fried won ton skins and fried 
noodles (crumble a little as you add them), and almonds. serve from large 
bowl ringed with whole lettuce leaves. 
 
-- 
(ID: 8046) Mirror: rec.food.recipes: Wed, Apr 21, 2004


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