Ingredients
Chicken (3 breasts)
Lettuce (1 head iceberg)
Cilantro (1 bunch)
Green Onions (3-5 stalks)
Rice Sticks (1/3 package)
Peanuts (1 cup)
Sesame Seeds (2 Tablespoons)
Dry Yellow Mustard (3 Tablespoons)
Chinese 5 Spice (1 pinch) (1/8 teaspoon)
Kosher Salt (1 and 1/4 teaspoon)
White Sugar (1 teaspoon)
Vegetable Oil (1 Tablespoon)
Sesame Oil (1 Tablespoon)
Day Before:
Boil Chicken
Place chicken in large pot, season with salt and pepper. Cover with water, put on heat to boil. Boil for ten minutes, drain. Let cool ten minutes. Shred and place in fridge.
Here is a link on how to boil chicken. (This might seem like a no brainer, but I've honestly never boiled chicken before).
Rice Sticks
Separate sticks and cut into 4-5 inch pieces. Bring vegetable oil to high heat, sticks should puff up immediately, flip to puff other side. Store in container room temp.
Peanuts
Crush/chop store in container.
Dry Seasonings
Mix together, store in container
Day of:
Lightly fry the shredded chicken. Let cool slightly in the fridge while you chop the veggies. Thinly slice the iceberg lettuce, the green onions. Mince the cilantro (stems removed). Place all the veggies in one large bowl.
Mix the chicken with the dry spice mix (you may not want to use all of it). Toss seasoned chicken into the large bowl with the veggies. Add peanuts, sesame seeds, rice sticks, vegetable oil, and sesame oil. Mix it all together. Add more oil/seasoning as you see fit.
My Notes
This is still a work in progress for me. I still haven't been able to nail it down exactly how Neil's Uncle makes it. The recipe his Aunt gave me is MUCH shorter on the instructions, like most old people recipes, ha. They just assume so much! I need it spelled out for real.
