Ingredients (for 4):- Chicken leg - 2 (around 700g)
- Lettuce - 1
- Lemon - 1
- Rice noodle - 40g
- Coriander - 1
- Spring onion (white) - 2
- Sesame - 1/4 cup
- Spice salt - 3/4 tsp
- Chinese yellow wine - 2 tbsp
- Dark soy sauce - 1 tsp
- White pepper powder - dashes
- Lemon juice - 2 tbsp
- Mustard powder - 1 tbsp full
- Boiled water - 1 tbsp
- Cooked oil - 1/4 cup
- Sesame oil - 1 tbsp
- Sugar - 1 tbsp
- Soy sauce - 1 tbsp
- Salt - 1/4 tsp
- Garlic - 1 (finely)
Procedures:
1. Marinate the chicken leg with spice salt, Chinese yellow wine, dark soy sauce and white pepper powder for about 30 minutes.
2. Put the chicken leg in oven, preheat at 200 deg C, for 30 minutes until the skin turns golden and the meat is cooked.
3. Remove the skin and fat underneath, then cut into strips.
4. Shred the chicken meat and put those together with the chicken skin in a large bowl.
5. Mix the water with mustard powder, shake well in a bottle, then add the other ingredients for the salad dressing.
6. Heat the wok to red hot and add 2 cups of oil, then put a small bunch of rice noodle in. If the noodle expands immediately the temperature is hot enough. Put a bunch of rice noodle in, then turn over and fry for a short while. Remove and put on kitchen paper to remove extra oil.
7. Remove the first two leaves of lettuce, then cut in half and shreds. Mix into the bowl with chicken meat and skin, then add the salad dressing, spring onion and coriander shreds, sesame and mix well.
8. Crush the fried noodle and put on the dish, then put the salad on top.
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