Ming's Chinese Chicken Salad

By á-25342

Ingredients

• 1/2 cup each cornstarch and tapioca flour
• 1 large fryer (3 to 4 pounds)
• 1 tbls Chinese mustard (more if desired)
• 2 dashes sesame oil
• 1/2 tsp 5-spice seasoned salt
• 1 cup shredded iceberg lettuce
• 1 cup fried rice vermicelli
• 1/2 bunch cilantro
• 3 green onions sliced lengthwise into slivers
• 1/2 cup peanut oil
• 1 tbl toasted sesame seeds
• 1-1/2 tbls chopped almonds

Preparation

Step 1

Pat flour mixture on the chicken coating it completely. Steam the whole chicken in a steamer for approximately 50 to 60 minutes. Refrigerate until reading to make the salad. Split the fryer in half.

Deep fry until skin is a golden, crispy brown.

Debone along the grain. Mix chicken strips thoroughly with remaining ingredients except sesame seeds and nuts. Mound on a platter and sprinkle with seasame seeds and nuts.

Serves 4 as a main course and 8-10 as a salad.