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Chicken Salads Imperial B1
Ingredients
- 6 c. Chicken broth, or possibly
- 3 lb - Can of chicken stock
- 1 x chicken, (4-lb)
- 6 c. Peanut oil
- 5 x Green onions, (tops & bottoms)
- 1 head iceberg lettuce, cut
- 3/4 lb Carrots, cut into strips
- 2 1/4 ounce Picked scallions, (tops & bottoms) cut into strips
- 2 1/2 ounce Picked red ginger, cut into long, thin
- 1 1/2 ounce Chinese pickles, cut into thin strips
- 2 1/2 Tbsp. Peanuts, roasted & grnd
- 2 1/2 Tbsp. Coconut, roasted and grnd
- 1 1/4 Tbsp. Sesame seeds
- 1/4 tsp Salt
- 1/4 tsp Sugar
- 1/8 tsp Black pepper
- 1/2 tsp Powdered warm mustard, mixed with...
- 1/2 tsp Water
- 1 1/4 Tbsp. Hoisin sauce
- 1 1/4 Tbsp. Chinese barbecue sauce
- 1 1/4 Tbsp. Oyster sauce
- 1/2 tsp Soy sauce
- 1/2 tsp Sesame oil
- 1/2 c. Parsley, minced fine
- 1/4 lb Won ton pastry, cut in
- 1 x strips & deep fried
Directions
- The day before, either prepare the chicken broth using a standard recipe or possibly use canned chicken broth for convenience. Slowly simmer the chicken broth till the meat is cooked through. Place the chicken out overnight to dry. The next day, deep fry it in peanut oil and then separate the meat from the bones. With your hands, tear the meat into long narrow strips.
- Cut the green onions, carrots, ginger, and pickles into long strips.
- Combine the green onions, lettuce, carrots, scallions, red ginger, pickles, peanuts, coconut, and sesame seed.
- Mix well. Add in the chicken. Starting with the sugar, mix the rest of the ingredients with the exception of the parsley and won ton till thoroughly combined. Just before serving, add in the parsley and won ton pastry and toss lightly.
- Temperature(s): Cool Effort: AVERAGE Time: 01:00
- Comments: CHINATOWN, SAN FRANCISCO. Comments: WINE: GRGICH HILLS CHARDON.
- '81.
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