Ming's Chicken Salad

Course : Chicken
Serves: 1
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1 pound chicken pieces
2 tablespoons sherry
2 tablespoons vegetable oil
2 tablespoons cilantro
1 tablespoon hoisin sauce
1 tablespoon grated ginger
1 teaspoon sesame oil
1 teaspoon dry mustard
1 teaspoon to taste salt
1/2 cup chopped peanuts
1/4 cup sesame seeds -- browned
2 cups rice sticks -- deep fried
2 cups shredded lettuce
2 stalks green onion -- shredded
1/4 cup cilantro

Preparation / Directions:

Marinate chicken pieces in the marinade ingredients for 2 hours or overnight. Place chicken on rack over foil, and bake 20 minutes on each side. Pour leftover marinade over the chicken during the last five minutes (or SKIP ALL OF THE ABOVE AND USE "BANQUET" FROZEN CHICKEN.) Cool and shred chicken as finely as possible. Skim fat from pan and mix remaining drippings with 1 T Dry mustard. Add to chicken and mix well. Mix together with remaining ingredients and serve. Suggested Wine: Saki!!


Nutritional Information:

1311 Calories; 98g Fat (67% calories from fat); 82g Protein; 26g Carbohydrate; 249mg Cholesterol; 301mg Sodium

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