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Serves 5 to 6 People
1/2 Package of Maifun (deep fry) Can be made
3 days in advance, store in brown bag.
2 Heads of Romaine Lettuce sliced (day before
store in gal. size baggies)
½ Package sliced Wonton Skins
(deep Fry)..can be held 4 weeks air tight and frozen
¼ Cup Chopped Almonds (toasted)
4 chopped green onions (whites)
5 small red radishes (sliced)
4 baked and cut Chicken Breast (cold)
can be frozen and held 6 weeks
Dressing Can
be made 6 weeks in advance
6 Tabs. Sugar
1 Tabs. Salt
½ Cup Rice Vinegar
Juice of one lemon
½ Tsp. Pepper
3/4 Cup Salad Oil
½ tsp. Sesame Oil
Mix Salad Dressing in advance and chill bring
to room temp the day of the event. SHAKE WELL
Before using !!
Roast in the oven Chicken Breasts and strip
length wise.
Deep fry Maifun in very HOT salad oil, doing
small amounts at a time. Store in a paper grocery
bag.
Deep fry Wonton Skins, cut into strips 1st… Med.
Hot oil drain onto thick layers of paper towels then
place into a paper grocery bag.
Put Almonds on cookie sheet spray oil on
them and bake until just brown.
Cut green onions diagonally, and slice red
radishes.
Sliver lettuce “Romaine”
Put lettus in serving platter, add chicken
to the top, fried Wontons, then fried Maifun, sprinkle
with onions, radishes and last toasted almonds.
I let everyone put on their own dressing,
serve it in a container that can be shaken at the
table. “room temp.”
Doubling The Dressing to have extra??? (10
to 12 People)
¾ Cup Sugar
1 Tab. & 1 t. Salt
1 Cup Rice Vinegar
Juice of one lemon
1 ½ t. Pepper
1 ½ Cups Salad Oil
½ t. Sesame Oil
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