2 whole chicken breasts
2 c. chicken stock
3/4 c. ginger root
4 oz. Chinese rice stick, "Maifair"
4 c. lettuce, cut up
1 bunch green onions, chopped
2 tbsp. slivered almonds

DRESSING:

1/4 c. sugar
1/4 c. vegetable oil
1/4 c. vinegar
1 tbsp. sesame oil
2 tbsp. toasted sesame seeds
1 1/2 tsp. salt

Simmer chicken in stock and ginger root for 30 minutes. Remove from broth and shred meat. Break Chinese noodles into 3 inch pieces. Fry in 2 inch oil until all pieces are puffed up and lightly browned. Drain.

Combine chicken mixture with remaining salad ingredients. Mix all dressing ingredients, toss over salad and sprinkle with almonds.