Cantonese Chicken Salad With Cashews

---------- Recipe via Meal-Master (tm) v8.02

Title: CANTONESE CHICKEN SALAD WITH CASHEWS
Categories: Oriental, Salads, Poultry
Yield: 6 servings

2 c Peanut or vegetable oil
2 oz Rice stick noodles
1 tb Dry spicy mustard
1 1/2 tb Water
1 pn Sugar
1 pn Salt
1 Roast Chicken
- Deli (Cantonese-style)
- left whole
4 tb Roast chicken juices
2 ts Soy sauce
1 tb Vinegar
1 ts Asian sesame oil
4 Green onions
- mostly white section,
- cut into
- 2" long fine shreds
1 bn Fresh coriander leaves
2 tb Toasted sesame seeds
6 c Shredded iceberg lettuce
-=OR=- Romaine lettuce
1 c Roasted cashews

IN A WOK OR SMALL SAUCEPAN heat the oil to 375F. Pull
noodles apart into 4 small batches. Add 1 small
handful at a time into the hot oil. They should puff
within a few seconds. If they do not, the oil is not
hot enough. With chopsticks or tongs, remove noodles
and drain on paper towel. Repeat with the remaining
noodles. Lightly crumble noodles. Makes about 4 cups.
In a small bowl, blend thoroughly the mustard, water,
sugar and salt; set aside for at least 10 minutes.
Open the cavity of the roast chicken; pour out the
juices and add them to any juices accompanying the
chicken. Strain and degrease the juice. Mix 4
tablespoons of the strained juice with soy sauce,
vinegar and sesame oil; set aside. Remove the chicken
meat from the bones. Hand shred by tearing the meat
into 1/4-by-2-inch-long shreds. Cut skin into 1
1/2-inch long thin slivers. In a large bowl mix
together the skin, chicken and reserved mustard
mixture. Add the green onions, coriander, sesame seeds
and reserved roasting juice mixture; toss together
like a salad. Just before serving, add lettuce and
cashews; toss together. Arrange over a bed of crumbled
rice stick noodles. Serve at room temperature.

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