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| 6 Tasse | Chicken broth; or... |
| 3 x ca. 450 g | Can of chicken stock |
| 1 | (4-lb) chicken |
| 6 Tasse | peanut oil |
| 5 | Green onions (tops & bottoms) |
| 1 | Head iceberg lettuce; cut into strips 1/4" x 2" |
| 3/4 x ca. 450 g | carrots strips |
| 2 1/4 x ca. 30 g | Picked scallions (tops & bottoms) cut into strips |
| 2 1/2 x ca. 30 g | Picked red ginger cut into long, thin strips |
| 1 1/2 x ca. 30 g | Chinese pickles cut into thin strips |
| 2 1/2 Esslöffel | Peanuts, roasted & ground |
| 2 1/2 Esslöffel | Coconut, roasted and ground |
| 1 1/4 Esslöffel | sesame seeds |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | sugar |
| 1/8 Teelöffel | black pepper |
| 1/2 Teelöffel | Powdered hot mustard, mixed with... |
| 1/2 Teelöffel | water |
| 1 1/4 Esslöffel | Hoisin sauce |
| 1 1/4 Esslöffel | Chinese barbecue sauce |
| 1 1/4 Esslöffel | oyster sauce |
| 1/2 Teelöffel | soy sauce |
| 1/2 Teelöffel | sesame oil |
| 1/2 Tasse | Parsley coarsely chopped |
| 1/4 x ca. 450 g | Won ton pastry; cut in long strips & deep fried |
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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.
Temperature(s): Cold Effort: Average Time: 01:00
Comments: Chinatown, San Francisco. Comments: Wine: Grgich Hills Chardon. '81.
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