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Chicken Salads Imperial B1

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      Title: CHICKEN SALADS IMPERIAL B1
 Categories: Chinese, Poultry, Main dish, Salads
      Yield: 4 Servings
 
      6 c  Chicken broth; or...
      3 lb -Can of chicken stock
      1    (4-lb) chicken
      6 c  Peanut oil
      5    Green onions
           -(tops & bottoms)
      1    Head iceberg lettuce; cut
           -into strips 1/4" x 2"
    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 tb Peanuts, roasted & ground
  2 1/2 tb Coconut, roasted and ground
  1 1/4 tb Sesame seeds
    1/4 ts Salt
    1/4 ts Sugar
    1/8 ts Black pepper
    1/2 ts Powdered hot mustard,
           -mixed with...
    1/2 ts Water
  1 1/4 tb Hoisin sauce
  1 1/4 tb Chinese barbecue sauce
  1 1/4 tb Oyster sauce
    1/2 ts Soy sauce
    1/2 ts Sesame oil
    1/2 c  Parsley, chopped fine
    1/4 lb Won ton pastry; cut in
           -long strips & deep fried
 
  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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