Tossed Shredded Chicken Salad

Do ahead:

    1/3 cu	cornstarch
    1/3 cu	tapioca flour
    1		chicken (or ~same amount of breasts and thighs)
  
  Shake chicken in starch, steam for 50-60 minutes, refrigerate.
  
    2 cu	Iceberg lettuce, shreaded
    1 bunch	Coriander, leaves pulled from stems
    3		green onions, slivered lengthwise, then cut 1"
  
  Toss together, set aside.
  
    1 Tb	sesame seeds
    2 Tb	slivered almonds
  
  Toast with a small amount of butter, drain on paper towel
  
    1-1/2 Tb	Dry mustard powder
    some	boiling water
    some	sesame oil
  
  Add small amount of boiling water to mustard, get out lumps, add
  sesame oil.  Should be like medium cream. 

Just before serving:

    some	Sesame oil
    1/4 tsp	Five spice flavored salt

  Put the greens into a large mixing bowl, toss with some sesame oil,
  and five spice flavored salt (I made some from salt and 5sp powder).
  Smear half of the mustard mixture onto the side of the bowl and
  try to evenly distribute it onto the greens.  Move the greens to
  the serving platter, but don't bother to wash the bowl at this
  point.

  In a wok, heat (very hot) enough oil to deep fry chicken. 

    some	Rice vermicelli (1/2 - 1 cu uncooked?)

  Cook the rice noodles in the hot oil a small handfull at a time.
  They take around 3 seconds to lift themselves out of the oil.
  Drain on paper towels.  Cook enough noodles to generously cover the
  greens; they compress when tossed.

  With a sharp knife, make slits into the chicken with the grain.  
  Deep fry the chicken until it is golden brown.  (This works better
  with my restaurant stove than it did with my old one, you might
  consider doing it in smaller batches).

    1/4 tsp	Five spice flavored salt

  Drain the chicken momentarily, then bone and sliver the chicken,
  skin and all, with the grain.  Place the slivers into the mixing bowl,
  sprinkle with salt, smear the rest of the mustard onto the side of
  the bowl, and coat the chicken as uniformly as possible.

To serve:

  On your serving platter, on top of the greens, place the noodles,
  the chicken, and then the nuts and sesame seeds.  Toss while
  serving.