Chicken Salads Imperial

Recipe Ingredients

6 cups	1422ml	Chicken broth - or...
3 lbs	1362g / 48oz	- can of chicken stock
1		Chicken - (4-lb)
6 cups	1422ml	Peanut oil
5		Green onions - (tops & bottoms)
1		Iceberg lettuce - cut ¥
3/4 lb	340g / 11oz	Carrots - cut into strips
2 1/4 oz	63g	Picked scallions - (tops & bottoms)
		Cut into strips
2 1/2 oz	71g	Picked red ginger - cut into long, thin
1 1/2 oz	42g	Chinese pickles - cut into thin strips
2 1/2 tablespoons	37ml	Peanuts - roasted & 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		& 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, CHINATOWN, SAN FRANCISCO.

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