Chinese Maifum Chicken Salad Recipe

• Oil for deep frying
• 1/3 pkg. (15 1/2 ounce.) Maifum (rice threads)
• 2 chicken breasts, boned & skinned
• 1 (4 1/2 ounce.) can shrimp (liquid removed) or possibly 4 ounce. fresh frzn Alaska shrimp
• 2 slices fresh ginger, minced fine
• 3 stalks celery
• 1 head lettuce, shredded
• 3 green onions, sliced fine diagonally
• 1 sm. pkg. slivered almonds, toasted & minced coarse
• 4 tbsp. sesame seeds (Japanese goma), toasted

1. Wrap chicken breasts, seasoned with salt, pepper and Accent in foil.
2. Bake at 350 degrees for 1 hour.
3. Deep fry maifum at 375 degrees for 2 seconds.
4. Don't let the threads get brown.
5. Drain on paper towels.
6. Chop ginger, reserve.
7. Chop lettuce; rinse, place in colander and cover with a wet paper towel.
8. Chill.
9. Chop green onions and celery; reserve.
10. Toast almonds in the oven only till slightly brown.
11. Toast sesame seeds on top of stove, covered till they pop.
12. Shake pan constantly.
13. Slice cooled chicken breasts in fine julienne pcs.
14. Combine chicken, shrimp, ginger, chilled lettuce, onions, celery, almonds, sesame seeds; mix thoroughly.
15. Add in maifun threads last and mix lightly.

maifum, chicken breasts, shrimp, ginger, stalks celery, head lettuce, green onions, slivered almonds, sesame seeds

Taken from cookeatshare.com/recipes/chinese-maifum-chicken-salad-44372 (may not work)