Ming's Chinese Chicken Salad
- 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
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.
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