Ingredients
2 | chicken breasts or | 2 | drumsticks,thighs | 2 qt. | vegetable oil | 8 squares | wonton dough, cut in 1/8-inch strips | 1/3 pkg. | rice noodles | 1 tsp. | liquid mustard | 1 tsp. | Chinese five spice powder | 1 tsp. | sesame oil | 2 tbsp. | almonds, finely chopped, toasted | 1/2 cup | green onions, thin sliced (white part only) | 1/2 tsp. | salt | 1/2 head | lettuce, shreeded |
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Instructions
Place chicken in pot, cover with water. Bring to boil, simmer 20 minutes. Remove, drain on paper towels. Place vegetable oil in deep-fryer, heat to 350°F. 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 with hot oil and should be removed instantly, before oil is absorbed. Drain on paper towels. Deep-fry chicken 5 minutes. 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, and salt. Mix well. Add crisp-fried wonton strips and noodles; mix well. They'll break. Pile salad on bed of lettuce, don't toss. Serve cold.
Author's Comments
BEVERAGE: CHINESE TEA
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