Oil for deep frying
1/3 pkg. (15 1/2 oz.) Maifum (rice threads)
2 chicken breasts, boned & skinned
1 (4 1/2 oz.) can shrimp (drained) or 4 oz. fresh frozen Alaska shrimp
2 slices fresh ginger, chopped fine
3 stalks celery
1 head lettuce, shredded
3 green onions, sliced fine diagonally
1 sm. pkg. slivered almonds, toasted & chopped coarse
4 tbsp. sesame seeds (Japanese goma), toasted

Wrap chicken breasts, seasoned with salt, pepper and Accent in foil. Bake at 350 degrees for 1 hour. Deep fry maifum at 375 degrees for 2 seconds. Do not let the threads get brown. Drain on paper towels. Chop ginger, reserve. Chop lettuce; rinse, place in colander and cover with a wet paper towel. Refrigerate. Chop green onions and celery; reserve. Toast almonds in the oven only until slightly brown. Toast sesame seeds on top of stove, covered until they pop. Shake pan constantly. Slice cooled chicken breasts in fine julienne pieces.

Combine chicken, shrimp, ginger, chilled lettuce, onions, celery, almonds, sesame seeds; mix thoroughly. Add maifun threads last and mix lightly.

DRESSING:

6 tbsp. sugar
2 tsp. salt
1 tsp. Accent
1/4 tsp. pepper
Juice of 1 lemon (or 1/4 c.) (do not use bottled ReaLemon)
4 tbsp. white vinegar
1/4 c. salad oil