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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|Serving Size: 1 Serving (1516g)|
|Recipe Makes: 4|
|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 %|
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Calories per serving: 4148
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