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  Recipe Home » Oriental » Chicken Salads Imperial B1
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  Chicken Salads Imperial B1
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 211
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 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 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 lb Won ton pastry, cut in long strips & deep fried
Instructions:
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.
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