6 cups chicken broth or
1 (3 lbs.) chicken stock
1 (4-lb.) chicken
6 cups peanut oil
5 green onions, tops and bottoms
1 head iceberg lettuce, cut into strips ¼ inch by 2 inches
17 oz. carrots cut into strips
2-2¼ oz. picked scallion’s tops and bottoms cut into strips
2-1½ oz. picked ginger, cut into long, thin strips
1-1½ oz. gherkins cut into thin strips
2-1½ tablespoons each peanuts and coconut, roasted and ground
1-1¼ tablespoons sesame seeds
¼ teaspoon each salt and sugar
1/8 teaspoon black pepper
½ teaspoon powdered hot mustard mixed with
½ teaspoon water
1-1¼ tablespoons each Hoisin sauce, Chinese barbecue sauce and oyster sauce
½ teaspoon Soy sauce
½ teaspoon Sesame oil
½ cup parsley, chopped fine
Carrots, peeled and cut in strips
Method: 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 gherkins 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. Just before serving, add the parsley and toss lightly. Decorate with sliced carrots. Serves 6