| 6 | c | Chicken broth -or- |
| 1 | cn | Chicken stock; 3-lb |
| 1 | | 4-lb. chicken |
| 6 | c | Peanut oil |
| 5 | | Green onions; tops & bottoms |
| 1 | | Head Iceberg lettuce; cut into strips 1/4 in. by 2 in. |
| 3/4 | lb | Carrots; cut into strips |
| 2 1/4 | oz | Picked scallions tops & bottoms cut into strips |
| 2 1/2 | oz | Picked red ginger; cut into long; thin strips |
| 1 1/2 | oz | Chinese pickles; cut into thin strips |
| 2 1/2 | tb | Each peanuts and coconut; roasted and ground |
| 1 1/4 | tb | Sesame seeds |
| 1/4 | ts | Each salt & sugar |
| 1/8 | ts | Black pepper |
| 1/2 | ts | Powdered hot mustard mixed with |
| 1/2 | ts | Water |
| 1 1/4 | tb | Each hoisin sauce; Chinese barcecue sauce & oyster sauce |
| 1/2 | ts | Soy sauce |
| 1/2 | ts | Sesame oil |
| 1/2 | c | Parsley; chopped fine |
| 1/4 | lb | Won ton pastry; cut in long strips & deep fried |
