Chicken salad imperial Recipe

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Chicken salad imperial

Artist:	_	Yield:	4
Categories:	Asian, Chicken, Chinese, Entrees, Ethnic, Exotic, Poultry, Salads	Rating:	0
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Ingredients:

6	cup	CHICKEN BROTH OR 3 lb
		-CAN OF CHICKEN STOCK
1		(4-lb) CHICKEN
6	cup	PEANUT OIL
5		GREEN ONIONS, TOPS & BOTTOMS
1		HEAD ICEBERG LETTUCE, CUT
		-INTO STRIPS ?IN. BY 2 IN
3/4	lbs	CARROTS, CUT INTO STRIPS
2 1/4	oz	PICKED SCALLIONS TOPS &
		-BOTTOMS CUT INTO STRIPS
2 1/2	oz	PICKED RED GINGER, CUT
		-INTO LONG, THIN STRIPS
1 1/2	oz	CHINESE PICKLES, CUT
		-INTO THIN STRIPS
2 1/2	tbsp	EACH PEANUTS AND COCO-
		-NUT, ROASTED AND GROUND
1 1/4	tbsp	SESAME SEEDS
1/4	tsp	EACH SALT & SUGAR
1/8	tsp	BLACK PEPPER
1/2	tsp	POWDERED HOT MUSTARD
		-MIXED WITH
1/2	tsp	WATER
1 1/4	tbsp	EACH HOISIN SAUCE
		-CHINESE BARCECUE SAUCE &
		-OYSTER SAUCE
1/2	tsp	SOY SAUCE
1/2	tsp	SESAME OIL
1/2	cup	PARSLEY, CHOPPED FINE
1/4	lbs	WON TON PASTRY, CUT IN
		-LONG STRIPS & DEEP FRIED

Procedures:

1	The day before, either prepare the chicken broth using a standard recipe or use canned chicken broth for convenience.
2	Slowly simmer the chicken broth until the meat is cooked thr- ough.
3	Place the chicken out overnight to dry.
4	The next day, deep fry it in peanut oil and then separate the meat from the bones.
5	With your hands, tear the meat into long narrow strips.
6	Cut the green onions, carrots, ginger, and pickles into long strips.
7	Combine the green onions, lettuce, carrots, scallions, red ginger, pickles, peanuts, coconut, and sesame seed.
8	Mix well.
9	Add the chicken.
10	Starting with the sugar, mix the rest of the ingredients with the exception of the parsley and won ton until thoroughly combined.
11	Just before serv- ing, add the parsley and won ton pastry and toss lightly.
12	Temperature(s): cold effort: average time: 01:00