Chicken Salads Imperial

Course : Chinese
Serves: 4
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6 cups chicken broth -- or...
3 pounds chicken stock
4 pounds chicken -- (4-lb)
6 cups peanut oil
5 medium green onions -- (tops and bottoms)
1 head iceberg lettuce -- cut
3/4 pound carrots -- cut into strips
2 1/4 ounces picked scallions -- (tops and bottoms) cut into strips
2 1/2 ounces picked red ginger -- cut into long, thin
1 1/2 ounces Chinese pickles -- cut into thin strips
2 1/2 tablespoons peanuts -- roasted and ground
2 1/2 tablespoons coconut -- roasted and ground
1 1/4 tablespoons sesame seeds
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon black pepper
1/2 teaspoon powdered hot mustard -- mixed with...
1/2 teaspoon water
1 1/4 tablespoons hoisin sauce
1 1/4 tablespoons Chinese barbecue sauce
1 1/4 tablespoons oyster sauce
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1/2 cup parsley -- chopped fine
1/4 pound won ton pastry -- cut in strips and deep fried

Preparation / Directions:

The day before, either prepare the chicken broth using a standard recipe or use canned chicken broth for convenience. Slowly simmer the chicken broth until the meat is cooked through. Place the chicken out overnight to dry. The next day, deep fry it in peanut oil and then separate the meat from the bones. With your hands, tear the meat into long narrow strips. Cut the green onions, carrots, ginger, and pickles into long strips. Combine the green onions, lettuce, carrots, scallions, red ginger, pickles, peanuts, coconut, and sesame seed. Mix well. Add the chicken. Starting with the sugar, mix the rest of the ingredients with the exception of the parsley and won ton until thoroughly combined. Just before serving, add the parsley and won ton pastry and toss lightly. Source: IMPERIAL PALACE, CHINATOWN, SAN FRANCISCO.

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