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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|Serving Size: 1 Serving (782g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 3132
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