Chinese Chicken Salad



4 servings



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


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.

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