Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 CHICKEN BREASTS OR -POWDERED
-2 DRUMSTICK-THIGHS 1 ts SESAME OIL
2 qt VEGETABLE OIL 2 tb TOASTED ALMONDS, FINELY
8 SQUARES WANTON DOUGH, CUT IN -CHOPPED
-1/8 INCH. STRIPS 1/2 c THINLY SLICED GREEN
1/3 pk RICE NOODLES -ONIONS (WHITE PART ONLY)
1 ts LIQUID MUSTARD 1/2 ts SALT
1 ts CHINESE FIVE-SPICE 1/2 HEAD LETTUCE, SHREDDED

Place chicken in pot, cover w/ water. Bring to boil, simmer 20 min.
Remove, drain on paper towels. Place vegetable oil in deep-fryer,
heat to 350. Test for readiness by dropping a rice noodle into oil.
If it sinks, oil isn't hot enough. When it pops up immediately, put
in dough strips, fry to a light tan color. Remove and drain on paper
towels. Divide noodles into 3 parts, deep-fry separately. Noodles
should explode on contact w/ hot oil should be removed instantly,
before oil is absorbed. Drain on paper towels. Deep-fry chicken 5
min. Remove, drain on paper towels. Bone, cut into strips, including
skin. Place chicken meat in large bowl. Add mustard, five-spice
powder, sesame oil, soy sauce, almonds, green onions, salt. Mix
well. Add crisp-fried wonton strips noodles; mix well. They'll
break. Pile salad on bed of lettuce, don't toss. Temperature(s): COLD
Effort: AVERAGE Time: 00:30 Source: MADAME WU'S GARDEN Comments:
WILSHIRE BLVD.,LOS ANGELES Comments: BEVERAGE: CHINESE TEA

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