Tossed-Shredded Chicken

Ellie Lloyd

• 2 tsp. dry mustard
• 2 tsp. water
• 3 qts. oil
• 3 chicken thighs, steamed
• 3 oz. Rice Noodles
• 1/4 tsp. Chinese 5 Spice
• 1/2 tsp. salt
• 1 1/2 Tbsp. soy sauce
• 2 tsp. sesame seed oil
• 1 c. chopped toasted almonds
• 6 – 8 chopped green onions (green tops too)
• 1/2 head iceberg lettuce, shredded

Combine mustard and water and let stand for 15 minutes. Heat oil in pan. Add chicken thighs and fry until crisp. Drain. Slice into fine lengthwise strips.

Add rice noodles to oil, fry until light brown, drain.

To mustard – water paste, add 5-spice powder, salt, soy sauce and sesame seed oil. Stir till smooth.

Just before serving, gently toss together shredded chicken, rice noodles, seasonings, almonds and onions. Place lettuce on chilled platter. Top with tossed chicken mixture. Serve. (Yields 4 servings.)