Chinese Chicken Salad

1. 1

   Take all dressing ingredients and mix well, cover, and refrigerate until ready to use.

2. 2

   Gently toss shredded chicken meat with the Chinese five spice powder. Set aside.

3. 3

   Remove mung beans from package and break up or pull apart into manageable pieces. Do this over a large bowl or dry sink or you will have pieces of brittle mung beans all over the kitchen floor!

4. 4

   Heat 3 cups of oil in a wok or large cast iron fryer to 375 degrees F. Place a handful of mung beans into the oil; when they puff, turn over immediately and fry the other side, all in 3 seconds! They will puff up 5 times the original size of dried beans so be careful not to put too much in the oil at one time. Drain on a wire rack and fry the remaining threads.

5. 5

   About 10 minutes before serving, in a large bowl, pour dressing over shredded chicken and greens and mix well. Add sesame seeds. Then gently fold in fried mung beans. Reserve some mung bean to make a nest over a large platter and put mixed salad on top.

6. 6

   Serve immediately. This salad is best when fried beans are crispy and crunchy.

No additional tips available.