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Marinade Sauce for Chicken:

1/4 c. soy sauce
1 slice fresh ginger, crushed
1 clove garlic, crushed
1 Tbsp. sugar
1 Tbsp. wine vinegar
1/2 tsp. Accent
1/2 tsp. Five Spice powder

Salad Mix:
1 bunch green onion
1 bunch Chinese parsley,
1 head lettuce
1 tsp. Accent
2 Tbsp. sesame seed
1 c. chopped peanuts
1 pkg. fresh Chinese style
noodles (narrow) or 5

Fry noodles in about 1 inch salad oil. Drain on paper
towels in double paper bag and set aside. Will keep for several
days. Marinate chicken at least 2 hours, best overnight. Fry
or bake on rack in hot oven. Skin must be crisp. When cool,
strip meat off bone and shred finely. (If skin becomes limp,
fry it in hot oil; the skin is used in the salad for flavor.)

Salad Dressing:
1 tsp. salt
1 tsp. Accent
1/2 tsp. black pepper
2 Tbsp. sugar
3 Tbsp. wine vinegar
1/4 c. salad oil
Mix well and let stand. When ready to serve, mix in
fried noodles, salad mix and shredded chicken in large bowl.
Add dressing, toss and sprinkle with chopped peanuts and sesame

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