Chinese Recipes

Madame Wu's Chinese Chicken Salad
Serving Size: 8

2 whole chicken breasts
1 teaspoon sesame oil
oil for deep frying in wok
1 teaspoon five spice powder*
12 squares won ton skins -- slice
1/2 cup sliced green onion (1 bunch)
2 ounce rice noodles
1/4 cup chopped toasted almonds
1/4 cup soy sauce
1 head lettuce -- shredded
1 tablespoon prepared mustard

Cooking Directions:

Steam chicken breasts or cook in micro until barely done; skin, bone and
shred (this is easy if you used 2 forks). In medium sized bowl, mix soy
sauce, mustard, oil and Five Spice Powder (available in Asian food
sections of most super markets - at least in California) and green onions;
marinade chicken in this sauce, covered. Heat oil VERY hot (drop a piece
of won ton skin in - if it floats right back up, oil is hot enough). Fry
won ton skins until just beginning to turn golden; remove with slotted
spoon to drain on paper towels (they will continue to brown when removed
from heat). Fry noodles, a very few at a time, in hot oil - they will puff
up almost immediately. Remove and drain immediately (they will be white).
When ready to eat, slice lettuce (reserve some whole leaves to garnish
bowl) thinly, add chicken and marinade, fried won ton skins and fried
noodles (crumble a little as you add them), and almonds. Serve from large
bowl ringed with whole lettuce leaves. Converted by MMCONV vers. 1.00

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