Chicken Salads Imperial

Course :	Chinese
From:	HungryMonster.com
Serves:	4

Ingredients:

6	cups	chicken broth -- or...
3	pounds	chicken stock
4	pounds	chicken -- (4-lb)
6	cups	peanut oil
5	medium	green onions -- (tops and bottoms)
1	head	iceberg lettuce -- cut
3/4	pound	carrots -- cut into strips
2 1/4	ounces	picked scallions -- (tops and bottoms) cut into strips
2 1/2	ounces	picked red ginger -- cut into long, thin
1 1/2	ounces	Chinese pickles -- cut into thin strips
2 1/2	tablespoons	peanuts -- roasted and ground
2 1/2	tablespoons	coconut -- roasted and ground
1 1/4	tablespoons	sesame seeds
1/4	teaspoon	salt
1/4	teaspoon	sugar
1/8	teaspoon	black pepper
1/2	teaspoon	powdered hot mustard -- mixed with...
1/2	teaspoon	water
1 1/4	tablespoons	hoisin sauce
1 1/4	tablespoons	Chinese barbecue sauce
1 1/4	tablespoons	oyster sauce
1/2	teaspoon	soy sauce
1/2	teaspoon	sesame oil
1/2	cup	parsley -- chopped fine
1/4	pound	won ton pastry -- cut in strips and deep fried

Preparation:

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 through. 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 serving, add the parsley and won ton pastry and toss lightly. Source: IMPERIAL PALACE, CHINATOWN, SAN FRANCISCO.