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. IMPERIAL PALACE CHINATOWN, SAN FRANCISCO. WINE: GRGICH HILLS CHARDON. 81. From the
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|Serving Size: 1 Serving (488g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2902 (100%)|
|Amt Per Serving||% DV|
|Total Fat 327.4g||436 %|
|Saturated Fat 55.2g||276 %|
|Monounsaturated Fat 151g|
|Polyunsanturated Fat 105.1g|
|Cholesterol 0mg||0 %|
|Sodium 11.1mg||0 %|
|Potassium 27.6mg||1 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 0.7g|
|Protein 1g||1 %|
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Calories per serving: 2902
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