Chinese Chicken Salad

• 1/2 lb. skinless, boneless chicken breast
• 1/2 c. canned chicken broth
• 2 c. vegetable oil for deep frying
• 1/4 lb. rice sticks (dried rice vermicelli)
• 1/4 c. rice vinegar (available at Oriental markets)
• 1 1/2 Tbsp. Oriental sesame oil (available at Oriental markets)
• 3/4 tsp. dry mustard
• 1/2 c. sugar
• 1/8 tsp. minced, fresh ginger
• 1 head iceberg lettuce, shredded (about 6 c.)
• 1 c. chopped scallion (green part only)
• 2 Tbsp. slivered almonds, lightly toasted

1. In a small skillet, simmer the chicken breast in the broth, covered with wax paper and lid, for 4 minutes.
2. Transfer chicken to a plate.
3. Let cool and shred.
4. In a wok or heavy skillet, heat oil over high heat to 375u0b0.
5. In it, fry the rice sticks in batches for 3 seconds on each side (they quadruple in volume instantly) and transfer them to paper to drain.
6. In a bowl, whisk together the vinegar, sugar, sesame oil, soy sauce, dry mustard and minced ginger until sugar dissolves.
7. In a large bowl, toss the lettuce, chicken, rice sticks and scallions together with the dressing. Divide the salad among 4 salad plates and sprinkle each with slivered almonds.
8. Serves 4.

skinless, chicken broth, vegetable oil, rice, rice vinegar, sesame oil, dry mustard, sugar, fresh ginger, scallion, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056231 (may not work)