Hong Kong Chicken Salad
- 4 whole cooked chicken breasts, leftover work fine
- 2 quarts cooking oil (I used a small fryer and did not need this much oil)
- 3 3/4 ounces cellophane noodles
- 11 ounces wonton wrappers, cut into very thin strips
- 1 cup nuts (either dry roasted peanuts, almonds or cashews)
- 1 head iceberg lettuce, shredded
- 1 cup green onion, cut diagonally into 1-1/2 inch strips
- 1/2 cup chopped parsley
- Marinade
- 6 tablespoons dry mustard
- 3 tablespoons sesame oil
- 1 1/2 cups soy sauce
- Prepare marinade by placing mustard in a small bowl and gradually adding sesame oil stirring to remove lumps.
- Add soy sauce and mix well.
- Reserve 1 cup marinade for chicken, and set remaining marinade aside.
- Cut chicken into bite-size pieces and place in reserved 1 cup of marinade.
- Heat oil to 350 degrees.
- Drop cellophane noodles into hot oil in small batches.
- When the noodles"explode", remove immediately and place on paper towels to drain.
- Continue cooking batches of noodles until all have been cooked.
- Cook won ton strips in oil in small batches until lightly browned.
- Drain on paper towels.
- Drop nuts in oil and cook until lightly browned.
- Drain on paper towels.
- Using a large oblong platter, arrange lettuce on platter.
- Layer won ton strips over lettuce.
- Layer cellophane noodles over won ton strips.
- Layer marinated chicken over noodles.
- Sprinkle with green onions and nuts and either drizzle with remaining marinade or serve marinade with the salad.
- Garnish with chopped parsley and serve immediately.
chicken breasts, cooking oil, noodles, wonton wrappers, nuts, green onion, parsley, marinade, dry mustard, sesame oil, soy sauce
Taken from www.food.com/recipe/hong-kong-chicken-salad-84572 (may not work)