Mandarin Chicken Salad
|Chicken breasts||4 Large|
|Finely slivered pickled red ginger||2 Tablespoon|
|Creamy style peanut butter||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Peanut oil||6 Cup (96 tbs)|
|Light soy sauce||1⁄2 Cup (8 tbs)|
|Rice noodles||8 Ounce, broken into 3 inch lengths|
|White vinegar||6 Tablespoon|
|Finely shredded lettuce||8 Cup (128 tbs) (Curly Leaves)|
|Oriental sesame oil||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Black sesame seeds||5 Teaspoon|
|Thinly sliced scallions||3⁄4 Cup (12 tbs)|
Poach chicken breasts in simmering water to cover until they are no longer pink in the center, 10 to 15 minutes.
Drain; set aside to cool.
When cool enough to handle, remove skin and bones and cut into fine shreds.
Stir water into peanut butter and stir until smooth.
Add soy sauce, vinegar, sesame oil, wine, sugar; stir in 2 tablespoons of the scallions and the red ginger.
Heat some of the peanut oil in a large saucepan over medium high heat to 400 degrees on a deep frying thermometer.
Add a handful of noodles; cook until noodles puff up and turn golden, just a few seconds.
Immediately remove with slotted spoon or tongs and drain on absorbent paper towels.
Repeat with remaining noodles in handfuls until all of them are cooked.
Add oil as needed and bring oil up to proper heat before adding more noodles.
To prepare ahead, chicken may be poached a day ahead and refrigerated.
Sauce may be prepared a day ahead and refrigerated.
Return chicken and sauce to room temperature before using.
Noodles may be prepared earlier in the day and kept at room temperature until serving.
To serve, arrange a bed of lettuce on large platter or platters.
Gently toss rice noodles and chicken with sauce and arrange on lettuce bed.
Sprinkle with remaining scallions and black sesame seeds.
NOTE TO COOK: Carry noodles to party in large plastic bag(s) or in bowl.
Carry chicken, scallions, sesame seeds and lettuce in separate plastic bags.
Carry sauce in container with tight-fitting lid.
Arrange at party in large serving bowl.