Ming’s chinese chicken salad
Chicken second courses

½ cup each cornstarch and tapioca flour 1 large fryer (3 to 4 pounds) 1 tbls Chinese mustard (more if desired) 2 dashes sesame oil ½ tsp 5-spice seasoned salt 1 cup shredded iceberg lettuce 1 cup fried rice vermicelli ½ bunch cilantro 3 green onions sliced lengthwise into slivers ½ cup peanut oil 1 tbl toasted sesame seeds 1-½ tbls chopped almonds
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