Libi's Chinese Chicken Salad

from Libi Cape

preparation time: 90 minutes

serves 4 to 6

1 whole or parts (breasts) of chicken, or 1 chicken breast per 2 people

salt

6 tablespoons soy sauce, divided

3 tablespoons Chinese five-spice powder

⅜ cup salad oil

⅛ cup sesame oil

2 to 3 tablespoons wine vinegar

1 tablespoon dry mustard

rice sticks (Maifun or May Long)

oil for frying rice sticks

1 or 2 heads lettuce, Boston or romaine

½ tablespoon sugar

1 or 2 bunches cilantro, diced

1 bunch scallions, julienned

½ cup toasted sesame seeds

Preheat oven to 375 degrees.

For the chicken: Rub the chicken parts or whole chicken with a combination of salt, 2 tablespoons soy sauce and 3 tablespoons Five-spice powder.  Roast for 1 hour.  Cool and then hand-shred the chicken.

For the dressing: Make the dressing by mixing salad oil, sesame oil, soy, wine vinegar, and mustard.  Mix and refrigerate until ready to mix salad.

Drop the rice sticks into hot oil until they puff up.

Shred the lettuce and sprinkle with sugar.  Compose the salad by mixing the lettuce, cilantro, scallions, and chicken pieces.  Add and mix sesame seeds and rice sticks.  Stir the dressing into the salad and mix.

If unable to find rice sticks or are not keen on frying, crumbled pita chips will do in a pinch.