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Weinstocks Chinese Chicken Salad

3 chicken breast halves
2 slices fresh ginger root
4 oz. rice sticks
vegetable oil
1/2 C. toasted almonds, chopped, plus more for garnish
1/4 C. toasted sesame seeds, plus more for garnish
2 scallions, finely sliced, plus more for garnish
1 medium head iceberg lettuce, shredded

4 T. sugar
2 to 3 t. salt
1 t. MSG
1/4 t. black pepper
4 T. white wine vinegar
1/2 C. salad oil

Cook chicken in water with sliced ginger root until done, about 20 to 30 minutes. Drain, discard ginger and set chicken aside until cooled. When cool enough to handle, shred chicken. Set aside.

Fry rice sticks, cooking a small amount at a time, in deep hot oil. Drain on paper towels.

Heat chicken in a small amount of oil in a wok or frying pan. Add rice sticks, almonds, sesame seeds, scallions, lettuce and dressing, and stir-fry just long enough to warm. Turn out on plate and top with sprinkles of scallion, almonds and sesame seeds.

Dressing: Combine all dressing ingredients except oil in a small saucepan over low heat. Heat until sugar and salt are dissolved. Cool and add oil just when ready to combine salad. Toss with salad.

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