Chicken Salads Imperial

Serving Size : 4
Ingredients

for prepare Chicken Salads Imperial

:

Amount	Measure	Ingredient - Preparation Method
6	cups	chicken broth - or...
3	pounds	- can of chicken stock
1		chicken - (4-lb)
6	cups	peanut oil
5		green onions - (tops & bottoms)
1	head	iceberg lettuce - cut
Ґ chicken salads imperial
3/4	pound	carrots - cut into strips
2 1/4	ounces	picked scallions - (tops & bottoms)
cut into strips chicken salads imperial
2 1/2	ounces	picked red ginger - cut into long, thin
1 1/2	ounces	Chinese pickles - cut into thin
strips chicken salads imperial
2 1/2	tablespoons	peanuts - roasted & ground
2 1/2	tablespoons	coconut - roasted and ground
1 1/4	tablespoons	sesame seeds
1/4	teaspoon	salt
1/4	teaspoon	sugar
1/8	teaspoon	black pepper
1/2	teaspoon	powdered hot mustard - mixed with...
1/2	teaspoon	water
1 1/4	tablespoons	hoisin sauce
1 1/4	tablespoons	Chinese barbecue sauce
1 1/4	tablespoons	oyster sauce
1/2	teaspoon	soy sauce
1/2	teaspoon	sesame oil
1/2	cup	parsley - chopped fine
1/4	pound	won ton pastry - cut in
1	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. Source: IMPERIAL PALACE, CHINATOWN, SAN FRANCISCO.

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