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Chicken Salads Imperial

Cuisine: Chinese
Type: Chicken, Poultry
Courses: Main Course, Salads, Starters and appetizers
Serves: 4 people

Recipe Ingredients

6 cups 1422mlChicken broth - or...
3 lbs 1362g / 48oz- can of chicken stock
1   Chicken - (4-lb)
6 cups 1422mlPeanut oil
5   Green onions - (tops & bottoms)
1   Iceberg lettuce - cut ¥
3/4 lb 340g / 11ozCarrots - cut into strips
2 1/4 oz 63gPicked scallions - (tops & bottoms)
  Cut into strips
2 1/2 oz 71gPicked red ginger - cut into long, thin
1 1/2 oz 42gChinese pickles - cut into thin strips
2 1/2 tablespoons 37mlPeanuts - roasted & ground
2 1/2 tablespoons 37mlCoconut - roasted and ground
1 1/4 tablespoons 18mlSesame seeds
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlSugar
1/8 teaspoon 0.6mlBlack pepper
1/2 teaspoon 2.5mlPowdered hot mustard - mixed with...
1/2 teaspoon 2.5mlWater
1 1/4 tablespoons 18mlHoisin sauce
1 1/4 tablespoons 18mlChinese barbecue sauce
1 1/4 tablespoons 18mlOyster sauce
1/2 teaspoon 2.5mlSoy sauce
1/2 teaspoon 2.5mlSesame oil
1/2 cup 73g / 2.6ozParsley - chopped fine
1/4 lb 113g / 4ozWon 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.



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