Chicken Salad Imperial B1

---------- Recipe via Meal-Master (tm) v8.03

Title: CHICKEN SALAD IMPERIAL B1
Categories: Poultry, Salads
Yield: 4 Servings

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 IN. BY 2 IN
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 EACH PEANUTS AND COCO-
-NUT, ROASTED AND GROUND
1 1/4 tb SESAME SEEDS
1/4 ts EACH SALT & SUGAR
1/8 ts BLACK PEPPER
1/2 ts POWDERED HOT MUSTARD,
-MIXED WITH
1/2 ts WATER
1 1/4 tb EACH HOISIN SAUCE ,
-CHINESE BARCECUE SAUCE &
-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 thr- ough. 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 serv- ing,
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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