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Name: Chicken Salads Imperial
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 6 c Chicken broth or 3-lb can of chicken stock; 1 1/2 oz Chinese pickles; 1 1/4 tb Oyster sauce; 1/4 lb Won ton pastry cut; 1 4-lb chicken; 1 1/4 tb Chinese barbecue sauce; 6 c Peanut oil; 1 Head iceberg lettuce cut; 3/4 lb Carrots cut into strips; 1/2 ts Powdered hot mustard,; 1/8 ts Black pepper; 1 1/4 tb Hoisin sauce; 1 1/4 tb Sesame seeds; 1/2 ts Soy sauce; 2 1/4 oz Picked scallions; 1/4 ts Sugar; 1/2 ts Sesame oil; 2 1/2 oz Picked red ginger; 2 1/2 tb Coconut roasted and ground; 1/2 ts Water; 2 1/2 tb Peanuts roasted & ground; 1/2 c Parsley, fresh chopped fine; 5 Green onions; 1/4 ts Salt

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INGREDIENTS

6 c Chicken broth ; or 3-lb can of chicken stock
1 1/2 oz Chinese pickles
1 1/4 tb Oyster sauce
1/4 lb Won ton pastry ; cut
1 4-lb chicken
1 1/4 tb Chinese barbecue sauce
6 c Peanut oil
1 Head iceberg lettuce ; cut
3/4 lb Carrots ; cut into strips
1/2 ts Powdered hot mustard,
1/8 ts Black pepper
1 1/4 tb Hoisin sauce
1 1/4 tb Sesame seeds
1/2 ts Soy sauce
2 1/4 oz Picked scallions
1/4 ts Sugar
1/2 ts Sesame oil
2 1/2 oz Picked red ginger
2 1/2 tb Coconut ; roasted and ground
1/2 ts Water
2 1/2 tb Peanuts ; roasted & ground
1/2 c Parsley, fresh ; chopped fine
5 Green onions
1/4 ts Salt

INSTRUCTIONS

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. Temperature(s): COLD Effort: AVERAGE Time: 01:00 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN FRANCISCO. Comments: WINE: GRGICH HILLS CHARDON. 81.

NOTES

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Chicken Salads Imperial

6 c Chicken broth or 3-lb can of chicken stock
1 1/2 oz Chinese pickles
1 1/4 tb Oyster sauce
1/4 lb Won ton pastry cut
1 4-lb chicken
1 1/4 tb Chinese barbecue sauce
6 c Peanut oil
1 Head iceberg lettuce cut
3/4 lb Carrots cut into strips
1/2 ts Powdered hot mustard,
1/8 ts Black pepper
1 1/4 tb Hoisin sauce
1 1/4 tb Sesame seeds
1/2 ts Soy sauce
2 1/4 oz Picked scallions
1/4 ts Sugar
1/2 ts Sesame oil
2 1/2 oz Picked red ginger
2 1/2 tb Coconut roasted and ground
1/2 ts Water
2 1/2 tb Peanuts roasted & ground
1/2 c Parsley, fresh chopped fine
5 Green onions
1/4 ts Salt

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.    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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Nutrition

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Serving Size: 1 Serving (1516g)
Recipe Makes: 4

Calories: 4148
Calories from Fat: 3621 (87%)

Amt Per Serving		% DV

	Total Fat 402.3g	536 %
	Saturated Fat 76.3g	382 %
	Monounsaturated Fat 181.4g
	Polyunsanturated Fat 121.6g
Cholesterol 338.7mg		104 %
Sodium 2329.2mg		80 %
Potassium 1884.5mg		50 %
Total Carbohydrate 48.3g		14 %
	Dietary Fiber 9.1g	37 %
	Sugars, other 39.1g
Protein 95.5g		136 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4148

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