Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Poultry
Main Dish Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 c Chicken broth -- or...
3 lb -Can of chicken stock
1 (4-lb) chicken
6 c Peanut oil
5 Green onions
-(tops & bottoms)
1 Head iceberg lettuce -- cut
-into strips 1/4" x 2"
3/4 lb 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 tb Peanuts, roasted & ground
2 1/2 tb Coconut, roasted and ground
1 1/4 tb Sesame seeds
1/4 ts Salt
1/4 ts Sugar
1/8 ts Black pepper
1/2 ts Powdered hot mustard,
-mixed with...
1/2 ts Water
1 1/4 tb Hoisin sauce
1 1/4 tb Chinese barbecue sauce
1 1/4 tb Oyster sauce
1/2 ts Soy sauce
1/2 ts Sesame oil
1/2 c Parsley, chopped fine
1/4 lb Won ton pastry -- cut in
-long strips & deep fried
The day before, either prepare the chicken broth using
a standard recipe or use canned chicken broth for
convenience. Slowly simmer the chicken broth until 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 the chicken.
Starting with the sugar, mix the rest of the
ingredients with the exception of the parsley and won
ton until thoroughly combined. Just before serving,
add the parsley and won ton pastry and toss lightly.
Temperature(s): COLD Effort: AVERAGE Time: 01:00
Source: IMPERIAL PALACE Comments: CHINATOWN, SAN
FRANCISCO. Comments: WINE: GRGICH HILLS CHARDON. '81.
