Martha’s Chinese Chicken Salad

1 Using two forks, shred the cooked chicken (if you don't have any already cooked, poach chicken pieces in simmering water until no longer pink inside).

Mix soy sauce, sherry and sugar in a bowl and add the chicken.

Let soak for 10 minutes.

Remove chicken and pat dry with paper towels. Fry the shredded chicken in a little cooking oil on medium high heat to make it a little crispy and to bake in the seasoning. Set aside. 2 Put 3/4 inch of high smoke point cooking oil (such as grapeseed oil, or peanut oil) into a small saucepan.

Heat on high heat until when you flick a drop or two of water into the oil it sizzles. Take one bunch of the dried bean threads and gently break them up a bit. Test the oil by putting one bean thread into the oil. If the oil is hot enough, the bean thread will almost immediately sizzle and puff up. That's when you know the oil is hot enough. Working with a few bean threads at a time, put them in the hot oil. As soon as they puff up, remove them carefully with tongs and place them on a paper towel to cool. The paper towel helps remove any excess oil. Set aside.3

Cut your green onions, shredding them lengthwise as shown. Toast your chopped almonds, or chop your toasted almonds; toast your sesame seeds. (

Heat a thin skillet to medium high heat, add the seeds - or nuts, don't do them both together - stir frequently until they begin to brown, remove from heat, they will continue to cook.

Let cool to room temp.)4

Mix all of the sauce ingredients together, in the order listed. Just before serving the salad, mix all of the salad ingredients together - lettuce, chicken, bean threads, almonds, sesame seeds, and sauce.