2 Chicken breasts or drumstick-
2 -thighs
2 qt Vegetable oil
8 Squares wanton dough, cut in 1/8-inch strips
1/3 Pakage rice noodles
1 tsp Liquid mustard
1 tsp Powdered Chinese five-spice
1 tsp Sesame oil
2 tbsp Toasted almonds, chopped fine
1/2 cup Thinly sliced green onions (white part only)
1/2 tsp Salt
1/2 Head lettuce, shredded
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Place chicken in pot, cover w/ water. Bring to boil, simmer 20 min. Remove, drain on paper towels. Place vegetable oil in deep-fryer, heat to 350. Test for readiness by dropping a rice noodle into oil. If it sinks, oil isn't hot enough. When it pops up immediately, put in dough strips, fry to a light tan color. Remove and drain on paper towels. Divide noodles into 3 parts, deep-fry separately. Noodles should explode on contact w/ hot oil, should be removed instantly,before oil is absorbed. Drain on paper towels. Deep-fry chicken 5 min. Remove, drain on paper towels. Bone, cut into strips, including skin. Place chicken meat in large bowl. Add mustard, five-spice powder, sesame oil, soy sauce, almonds, green onions, & salt. Mix well. Add crisp-fried wonton strips & noodles; mix well. They'll break. Pile salad on bed of lettuce, don't toss.
MADAME WU'S GARDEN
WILSHIRE BLVD.,LOS ANGELES
BEVERAGE: CHINESE TEA
From the <Micro Cookbook Collection of Chinese Recipes>.
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