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  Recipe Home » Poultry » Chicken Salad Imperial B1
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  Chicken Salad Imperial B1
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 203
Ingredients:
6 cup CHICKEN BROTH OR 3 lb CAN OF CHICKEN STOCK
1 (4-lb) CHICKEN
6 cup PEANUT OIL
5 GREEN ONIONS, TOPS & BOTTOMS
1 HEAD ICEBERG LETTUCE, CUT INTO STRIPS 1/4 IN. BY 2 IN
3/4 lb CARROTS, CUT INTO STRIPS
2 1/4 oz PICKED SCALLIONS TOPS & BOTTOMS CUT INTO STRIPS
2 1/2 oz PICKED RED GINGER, CUT INTO LONG, THIN STRIPS
1 1/2 oz CHINESE PICKLES, CUT INTO THIN STRIPS
2 1/2 tbsp EACH PEANUTS AND COCO- NUT, ROASTED AND GROUND
1 1/4 tbsp SESAME SEEDS
1/4 tsp EACH SALT & SUGAR
1/8 tsp BLACK PEPPER
1/2 tsp POWDERED HOT MUSTARD, MIXED WITH
1/2 tsp WATER
1 1/4 tbsp EACH HOISIN SAUCE , CHINESE BARCECUE SAUCE & OYSTER SAUCE
1/2 tsp SOY SAUCE
1/2 tsp SESAME OIL
1/2 cup PARSLEY, CHOPPED FINE
1/4 lb WON TON PASTRY, CUT IN LONG STRIPS & DEEP FRIED
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 thr- ough. 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 serv- ing, 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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