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peanut oil rice water sugar salt chicken chicken soy sauce vinegar sesame oil scallions cilantro sesame seeds nuts
Viewed: 17 - Published at: a year agoIngredients
- 2 cups peanut oil or vegetable
- 2 ounces rice sticks noodles
- 1 tablespoon dry mustard spicy
- 1 1/2 tablespoons water
- 1 pinch sugar
- 1 pinch salt
- 1 each chicken whole, roasted, cantonese style
- 4 tablespoons juice from roast chicken
- 2 teaspoons soy sauce, tamari
- 1 tablespoon vinegar
- 1 teaspoon sesame oil
- 4 each scallions, spring or green onions mostly white section, cut into 2 inch long fine shreds
- 1 bunch cilantro fresh
- 2 tablespoons sesame seeds toasted
- 6 cups iceberg lettuce shredded, or romaine
- 1 cup cashew nuts roasted
Method
- In a wok or small saucepan, heat the oil to 375F (190C).
- Pull noodles apart into 4 small batches.
- Add 1 small handful at a time into the hot oil.
- They should puff within a few seconds.
- If they do not, the oil is not hot enough.
- With chopsticks or tongs, remove noodles and drain on paper towel.
- Repeat with the remaining noodles.
- Lightly crumble noodles.
- Makes about 4 cups.
- In a small bowl, blend thoroughly the mustard, water, sugar and salt; set aside for at least 10 minutes.
- Open the cavity of the roast chicken; pour out the juices and add them to any juices accompanying the chicken.
- Strain and degrease the juice.
- Mix 4 tablespoons of the strained juice with soy sauce, vinegar and sesame oil; set aside.
- Remove the chicken meat from the bones.
- Hand shred by tearing the meat into 1/4 by-2-inch-long shreds.
- Cut skin into 1 1/2-inch long thin slivers.
- In a large bowl mix together the skin, chicken and reserved mustard mixture.
- Add the green onions, coriander, sesame seeds and reserved roasting juice mixture; toss together like a salad.
- Just before serving, add lettuce and cashews; toss together.
- Arrange over a bed of crumbled rice stick noodles.
- Serve at room temperature.
