Chinese Chicken Salad - cooking recipe

Ingredients

1/2 lb. skinless, boneless chicken breast
1/2 c. canned chicken broth
2 c. vegetable oil for deep frying
1/4 lb. rice sticks (dried rice vermicelli)
1/4 c. rice vinegar (available at Oriental markets)
1 1/2 Tbsp. Oriental sesame oil (available at Oriental markets)
3/4 tsp. dry mustard
1/2 c. sugar
1/8 tsp. minced, fresh ginger
1 head iceberg lettuce, shredded (about 6 c.)
1 c. chopped scallion (green part only)
2 Tbsp. slivered almonds, lightly toasted

Preparation

In a small skillet, simmer the chicken breast in the broth, covered with wax paper and lid, for 4 minutes.
Transfer chicken to a plate.
Let cool and shred.
In a wok or heavy skillet, heat oil over high heat to 375\u00b0.
In it, fry the rice sticks in batches for 3 seconds on each side (they quadruple in volume instantly) and transfer them to paper to drain.
In a bowl, whisk together the vinegar, sugar, sesame oil, soy sauce, dry mustard and minced ginger until sugar dissolves.
In a large bowl, toss the lettuce, chicken, rice sticks and scallions together with the dressing. Divide the salad among 4 salad plates and sprinkle each with slivered almonds.
Serves 4.