Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 c CHICKEN BROTH OR 3 lb -NUT, ROASTED AND GROUND
-CAN OF CHICKEN STOCK 1 1/4 tb SESAME SEEDS
1 (4-lb) CHICKEN 1/4 ts EACH SALT SUGAR
6 c PEANUT OIL 1/8 ts BLACK PEPPER
5 GREEN ONIONS, TOPS BOTTOMS 1/2 ts POWDERED HOT MUSTARD,
1 HEAD ICEBERG LETTUCE, CUT -MIXED WITH
-INTO STRIPS 1/4 IN. BY 2 IN 1/2 ts WATER
3/4 lb CARROTS, CUT INTO STRIPS 1 1/4 tb EACH HOISIN SAUCE ,
2 1/4 oz PICKED SCALLIONS TOPS -CHINESE BARCECUE SAUCE
-BOTTOMS CUT INTO STRIPS -OYSTER SAUCE
2 1/2 oz PICKED RED GINGER, CUT 1/2 ts SOY SAUCE
-INTO LONG, THIN STRIPS 1/2 ts SESAME OIL
1 1/2 oz CHINESE PICKLES, CUT 1/2 c PARSLEY, CHOPPED FINE
-INTO THIN STRIPS 1/4 lb WON TON PASTRY, CUT IN
2 1/2 tb EACH PEANUTS AND COCO- -LONG STRIPS DEEP FRIED

The day before, either prepare the chicken broth using a standard
recipe or use canned chicken broth for convenience. Slowly simmer the
chicken broth until the meat is cooked thr- ough. Place the chicken
out overnight to dry. The next day, deep fry it in peanut oil and
then separate the meat from the bones. With your hands, tear the meat
into long narrow strips. Cut the green onions, carrots, ginger, and
pickles into long strips. Combine the green onions, lettuce, carrots,
scallions, red ginger, pickles, peanuts, coconut, and sesame seed.
Mix well. Add the chicken. Starting with the sugar, mix the rest of
the ingredients with the exception of the parsley and won ton until
thoroughly combined. Just before serv- ing, add the parsley and won
ton pastry and toss lightly. Temperature(s): COLD Effort: AVERAGE
Time: 01:00 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN
FRANCISCO. Comments: WINE: GRGICH HILLS CHARDON. '81.

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