Imperial CHicken Salad
It sounds like a GREAT salad! Mmmmmm...
1/3 cup sherry, dry
1/4 cup soy sauce
5-6 thin slices of ginger
2 large whole chicken breast, boned & halved
Flour or cornstarch for coating the chicken
Oil for deep frying chicken
1/2 medium head iceberg lettuce, shredded
6 green onions, chopped (or sliced)
1 bunch fresh coriander leaves
Water chestnuts (recipe didn't specify how much; I would venture to guess a small can of sliced water chestnuts, drained)
1/2 cup toasted chopped almonds (or sliced)
1/4 cup toasted sesame seeds
2 (3 ounce) packets bean threads or rice stick
1/2 cup salad oil (not olive oil)
2 Tablespoons lemon juice
1 Tablespoon plus 1 teaspoon soy sauce
2-3 teaspoons sesame oil
2 teaspoons sugar
1 teaspoon grated fresh ginger
3/4 teaspoon hot pepper oil to taste OR use few drops Tabasco sauce
To prepare the salad:
Combine sherry, soy sauce and ginger in medium bowl.
Add chicken and marinate in refrigerator several hours or overnight turning chicken once.
Drain (the marinated chicken) and pat dry.
Lightly salt chicken and coat pieces in flour or cornstarch.
Refrigerate 1 hour to allow flour to set.
Deep fry chicken at 375º F until golden brown (crisp).
Slice chicken including skin into bite-size pieces (shreds).
Put lettuce, onions, coriander, and water chestnuts into a large bowl.
Sprinkle with almonds and sesame seeds.
In 375º F oil, deep fry the rick sticks or bean threads.
(They should immediately explode into a froth of crisp tender threads).
Drain fried rice sticks or bean threads on paper towels.
Add to prepared salad in bowl.
To make dressing:
Mix together all ingredients.
Drizzle over salad.
Toss and serve.
Add salad dressing.
Toss and serve.
Source: cooks.com; edited by LuAnn.