Chicken salads imperial Recipe

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Chicken salads 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	lbs	-Can of chicken stock
1		(4-lb) chicken
6	cup	Peanut oil
5		Green onions
		-(tops & bottoms)
1		Head iceberg lettuce, cut
		-into strips ? x 2"
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	Peanuts, roasted & ground
2 1/2	tbsp	Coconut, roasted and ground
1 1/4	tbsp	Sesame seeds
1/4	tsp	Salt
1/4	tsp	Sugar
1/8	tsp	Black pepper
1/2	tsp	Powdered hot 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	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 through.
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 serving, add the parsley and won ton pastry and toss lightly.
12	Temperature(s): cold effort: average time: 01:00