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New Moon Chicken Salad


1 (2 1/2 pound) chicken, sut up
2 eggs, beaten
Cornstarch
1 tablespoon Sesame oil
Vegetable oil
1 (6 3/4 oz) package rice sticks
1 tablespoon dry mustard
1 tablespoon water
1 1/2 tablespoon hoisin sauce
2 tablespoon soy sauce
Salt, pepper
1/2 cup torn cilantro leaves
1 bunch green onions, shredded
2 tablespoon toasted sesame seeds
3 tablespoon chopped roasted almonds
1 small head lettuce, finely shredded

Dip chicken pieces in eggs, then cornstarch. Heat sesame oil and 2 tablespoon vegetable oil in heavy skillet. Fry chicken pieces until tender. Drain on paper towels and cool. Bone and shred. Heat oil for deep frying to 365. Fry rice sticks, small batch at a time, 1 to 2 seconds, or until puffed. Drain on paper towels. Combine chicken and rice sticks in bowl. Mix mustard with water to make paste and add hoisin and soy suces. Season to taste with salt and pepper. Add to chicken mixture. Add cilantro, green onions, sesame seeds, almonds and lettuce to chicken mixture. Toss thoroughly. Serve immediately.

Makes 4 large or 6 side dish servings.




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