Ingredients
2 chicken breasts or drumstick-thighs
2 qt vegetable oil
8 squares wonton dough - cut in 1/8 i, nch. strips
1/3 package rice noodles
1 tsp liquid mustard
1 tsp chinese five-spice powder
1 tsp sesame oil
2 tbsp toasted almonds - (finely chopped)
1/2 cup thinly sliced green onions - (white, part only)
1/2 tsp salt
1/2 head lettuce, shredded
Directions
Place chicken in pot, cover with water. Bring to boil, simmer 20
minutes. Remove, drain on paper towels. Place vegetable oil in
deep-fryer, heat to 350 F. 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 with hot oil & should
be removed instantly, before oil is absorbed. Drain on paper towels.
Deep-fry chicken 5 minutes. 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
Servings: 4 servings
Chinese Chicken Salad B1 Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chicken Salad; Chinese; Poultry
The History of Recipes
We can track the history of written recipes way back into the distant past, in fact as far back into recorded history as early Egypt, and possibly even further than that. Having said that, sadly, these ancient records were just very simple hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to historians are some ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Progressing into Roman times around 25BC a man called Apicius assembled a number of documents showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, main course and dessert, a style of dining still practiced today. This early Roman chef describes how the chefs of Roman times made use of many different spices, including a few that will be familiar to modern chefs for example thyme, mint and parsley. Later on, there are a couple of books which appeared in the 14th Century ; one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these are not about the curry that is popular today, but rather recipes for the types of food prepared for the rich people of that time. Later on in the 1400s, the Crusaders brought back many new foods and herbs from middle-east cuisine, such as rosemary and coriander. These new spices and herbs prompted an increase in publications on food, many of which are now in private libraries. By the advent of the twentieth century, recipe books are starting to become popular mostly as a result of higher levels of literacy, more free time and having more money. The introduction of the TV brought us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Chinese Chicken Salad B1 recipe.
