Chicken Salad Imperial Palace

Recipe Ingredients

6 cups	1422ml	Chicken broth or
1		Chicken (4-lb)
6 cups	1422ml	Peanut oil
5		Green onions - (tops and bottoms)
1		Iceberg lettuce - torn
3/4 lb	340g / 11oz	Carrots - julienne
2 1/4 oz	63g	Scallions (tops and bottoms) - julienne
2 1/2 oz	71g	Red ginger - julienne
1 1/2 oz	42g	Chinese pickles - julienne
2 1/2 tablespoons	37ml	Peanuts - roasted and ground
2 1/2 tablespoons	37ml	Coconut - roasted and ground
1 1/4 tablespoons	18ml	Sesame seeds
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Sugar
1/8 teaspoon	0.6ml	Black pepper
1/2 teaspoon	2.5ml	Powdered hot mustard - mixed with...
1/2 teaspoon	2.5ml	Water
1 1/4 tablespoons	18ml	Hoisin sauce
1 1/4 tablespoons	18ml	Chinese barbecue sauce
1 1/4 tablespoons	18ml	Oyster sauce
1/2 teaspoon	2.5ml	Soy sauce
1/2 teaspoon	2.5ml	Sesame oil
1/2 cup	73g / 2.6oz	Parsley - chopped fine
1/4 lb	113g / 4oz	Won ton pastry, cut in
1		And deep fried

Recipe 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 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.

Source:
Imperial Palace Comments: Chinatown, San Francisco.

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