Chinese chicken salad b1

1. Place chicken in pot, cover w/ water.
2. Bring to boil, simmer 20 min. remove, drain on paper towels.
3. Place vegetable oil in deep-fryer, heat to 350. Test for readiness by dropping a rice noodle into oil. If it sinks, oil isn"t hot enough.
4. When it pops up immediately, put in dough strips, fry to a light tan color.
5. Remove and drain on paper towels.
6. Divide noodles into 3 parts, deep-fry separately.
7. Noodlesi should explode on contact w/ hot oil & should be removed instantly, before oil is absorbed.
8. Drain on paper towels.
9. Deep-fry chicken 5 min. remove, drain on paper towels.
10. Bone, cut into strips, including skin.
11. Place chicken meat in large bowl.
12. Add mustard, five-spice powder, sesame oil, soy sauce, almonds, green onions, & salt.
13. Mixi well.
14. Add crisp-fried wonton strips & noodles; mix well.
15. They"ll break.
16. Pile salad on bed of lettuce, don"t toss.
17. Temperature(s): cold effort: average time: 00:30.