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Name: Chinese Chicken Salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: (white part only); 1/2 ts Salt; 2 tb Toasted almonds; (finely chopped); 2 qt Vegetable oil; 1/2 c Thinly sliced green onions; 2 Chicken breasts; 1 ts Chinese five-spice powder; 1 ts Sesame oil; cut in 1/8 inch. strips; 1/2 Head lettuce; shredded; 1/3 pk Rice noodles; 1 ts Liquid mustard; 8 Squares wonton dough

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INGREDIENTS

(white part only)
1/2 ts Salt
2 tb Toasted almonds
(finely chopped)
2 qt Vegetable oil
1/2 c Thinly sliced green onions
2 Chicken breasts
1 ts Chinese five-spice powder
1 ts Sesame oil
cut in 1/8 inch. strips
1/2 Head lettuce; shredded
1/3 pk Rice noodles
1 ts Liquid mustard
8 Squares wonton dough

Servings

INSTRUCTIONS

Place chicken in pot, cover with water. Bring to boil, simmer 20 minutes. Remove, drain on paper towels. Place vegetable oil in deep-fryer, heat to 350 F. Test for readiness by dropping a rice noodle into oil. If it sinks, oil isnt hot enough. When it pops up immediately, put in dough strips, fry to a light tan color. Remove and drain on paper towels. Divide noodles into 3 parts, deep-fry separately. Noodles should explode on contact with hot oil & should be removed instantly, before oil is absorbed. Drain on paper towels. Deep-fry chicken 5 minutes. Remove, drain on paper towels. Bone, cut into strips, including skin. Place chicken meat in large bowl. Add mustard, five-spice powder, sesame oil, soy sauce, almonds, green onions, & salt. Mix well. Add crisp-fried wonton strips & noodles; mix well. Theyll break. Pile salad on bed of lettuce, dont toss. Temperature(s): COLD Effort: AVERAGE Time: 00:30 Source: MADAME WUS GARDEN Comments: WILSHIRE BLVD., LOS ANGELES Comments: BEVERAGE: CHINESE TEA

NOTES

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Chinese Chicken Salad

(white part only) 
1/2 ts Salt 
2 tb Toasted almonds 
  (finely chopped) 
2 qt Vegetable oil 
1/2 c Thinly sliced green onions 
2  Chicken breasts 
1 ts Chinese five-spice powder 
1 ts Sesame oil 
  cut in 1/8 inch. strips 
1/2  Head lettuce; shredded 
1/3 pk Rice noodles 
1 ts Liquid mustard 
8  Squares wonton dough

Place chicken in pot, cover with water. Bring to boil, simmer 20 minutes.  Remove, drain on paper towels. Place vegetable oil in deep-fryer, heat to  350 F. Test for readiness by dropping a rice noodle into oil. If it sinks,  oil isnt hot enough. When it pops up immediately, put in dough strips, fry  to a light tan color. Remove and drain on paper towels. Divide noodles into  3 parts, deep-fry separately. Noodles should explode on contact with hot  oil & should be removed instantly, before oil is absorbed. Drain on paper  towels.    Deep-fry chicken 5 minutes.  Remove, drain on paper towels. Bone, cut into  strips, including skin. Place chicken meat in large bowl. Add mustard,  five-spice powder, sesame oil, soy sauce, almonds, green onions, & salt.    Mix well. Add crisp-fried wonton strips & noodles; mix well. Theyll break.  Pile salad on bed of lettuce, dont toss.    Temperature(s): COLD Effort: AVERAGE Time: 00:30 Source: MADAME WUS GARDEN  Comments: WILSHIRE BLVD., LOS ANGELES Comments: BEVERAGE: CHINESE TEA

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Nutrition

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Serving Size: 1 Serving (782g)
Recipe Makes: 4 Servings

Calories: 3132
Calories from Fat: 2700 (86%)

Amt Per Serving		% DV

	Total Fat 300g	400 %
	Saturated Fat 23.3g	117 %
	Monounsaturated Fat 187.3g
	Polyunsanturated Fat 84.2g
Cholesterol 273.8mg		84 %
Sodium 309.3mg		11 %
Potassium 1285.3mg		34 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 1.4g
Protein 110.3g		158 %
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: 3132

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