1 1/2 pounds boneless, skinless chicken breast halves
1 (1/4-inch thick) slice gingerroot
1/8 teaspoon Oriental five spice powder
1 cup dry white wine
2/3 cup mayonnaise
1/4 cup hoisin sauce
1/4 cup white wine vinegar
2 1/2 tablespoons granulated sugar
1 tablespoon soy sauce
2 teaspoons Oriental sesame oil
1 medium head Napa cabbage (7 cups sliced)
1 medium carrot, shredded (about 1/2 cup)
1/2 cup slivered almonds, toasted
1 (1 3/4 ounce) can shoestring potatoes, divided
In medium skillet, arrange chicken breasts, ginger, five spice powder,
wine and water to cover. Bring to a boil, covered; reduce heat.
Simmer until juices run clear (10 -12 minutes); sesame oil; divide
in half. Cut chicken into julienne strips. Toss with half of dressing;
refrigerate chicken and remaining dressing.
To serve: In large bowl toss chicken, cabbage, carrot and almonds;
toss with reserved dressing and 1 cup shoestring potatoes. Spoon
into serving bowl, garnish with remaining potatoes.