2 T. Hoisin Sauce
2 T. Lemon Juice
3 T. Salad Oil
2 T. Sugar
Fried Rice Sticks:
1 package Rice Sticks (or you can cheat - fried cup-up wonton skins or use packaged crispy chow mien noodles)
1 package Mai Fun Noodles
1 Whole Chicken (3-lb broiler, fryer, split, skin on)
3 T. Hoisin Sauce
1 T. Soy Sauce
1/4 t. Garlic Salt
1/4 t. Salt
Dash of Pepper
3 Green Onions (cut in 1-inch lengths)
1 head Iceberg Lettuce (thinly sliced)
2 or more Green Onions (including tops, coarsely chopped)
1/2 c. or more Cilantro (coarsely chopped)
2 T. or more Red Pickled Ginger (coarsely chopped)
This salad is cooked in three separate processes, then assembled to make the salad.
Combine all dressing ingredients. Stir until sugar dissolves. Make day before for enhanced flavor.
Cook Fried Rice Sticks (or cut up wonton wrappers) and Mai Fun noodles (cook them a skimpy handful at a time, in hot, deep fat, 350º. As soon as they are puffy and crisp, remove and drain. You can store for several weeks in a tightly covered container.
Place chicken in roasting pan. Rub all over with mixture of sauces and spices. Place chicken skin-side up in roasting pan, tucking green onions pieces under it. Roast at 350º until tender, 50-60 minutes. When cool enough to handle, remove skin and cut in thin slivers. Pull meat from the bones and, with your fingers, shred enough to measure 3 cups. This is easier if you don't let the chicken become completely cold. Spoon off half the grease from pan, stir to bend remaining drippings. Smear shredded chicken around in drippings. You can do a day ahead.
To assemble salad:
Place lettuce on a large platter. Top with chicken, green onions, cilantro, and pickled ginger. Pour dressing over all and toss before serving. Pass rice sticks (noodles) in a bowl to be sprinkled over top. For an even crunchier version, sprinkle a handful of cashews or peanuts over the top.