Coriander Chicken Salad Recipe

Wash and dry chicken. Mix together soy sauce, garlic, ginger,salt, sugar, five-spice and green onions. Rub into chicken, inside and out. Marinate for 1 hour. Place on a shallow roasting pan, breast down, and roast at 350 degree for 30 minutes.Turn chicken over and roast for another 15 minutes. Cool and shred for salad.
Mix shredded chicken(you may use skin too if you wish) with the hot mustard and sesame seeds, set aside. Shred lettuce as fine as you like, mix with finely shredded green onions. Remove the stems from the coriander leaving leaves whole. Deep fry rice sticks(rice sticks are packaged in layers like shredded wheat)in at least 3" of peanut oil, they will puff up to 4 or 5 times the original size. Be sure to have tongs and LOTS of newspaper to drain them on(these can be done ahead of time but are very fragile)Fry them 1 layer at a time.IF top layer doesn't seem to puff be sure and turn over in oil. Mix together in LARGE bowl, lettuce, green onions, coriander, rice sticks, and peanuts. Add salt to taste. Toss salad with 1tsp sesame oil and 2Tbsp Hoisin sauce(you may need a little bit more hoisin). Serve with a nice white wine.