New Moon Chicken Salad

• 1 (2 1/2 pound) chicken, sut up
• 2 eggs, beaten
• Cornstarch
• 1 tbsp Sesame oil
• Vegetable oil
• 1 (6 3/4 oz) package rice sticks
• 1 tbsp dry mustard
• 1 tbsp water
• 1 1/2 tbsp hoisin sauce
• 2 tbsp soy sauce
• Salt, pepper
• 1/2 cup torn cilantro leaves
• 1 bunch green onions, shredded
• 2 tbsp toasted sesame seeds
• 3 tbsp chopped roasted almonds
• 1 small head lettuce, finely shredded

Heat sesame oil and 2 tbsp vegetable oil in heavy skillet.

Fry chicken pieces until tender. Drain on paper towels and cool.

Bone and shred.

Heat oil for deep frying to 365.

Fry rice sticks, small batch at a time, 1 to 2 seconds, or until puffed.

Drain on paper towels.

Combine chicken and rice sticks in bowl.

Mix mustard with water to make paste and add hoisin and soy suces. Season to taste with salt and pepper. Add to chicken mixture.

Add cilantro, green onions, sesame seeds, almonds and lettuce to chicken mixture.

Toss thoroughly. Serve immediately.

Makes 4 large of 6 side dish servings.

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