Steam the chicken on a rack over boiling water or wrap it in foil and roast at 400° F. until tender, about 1 hour Blend the mustard with the water and let it stand 15 to 20 minutes. Soak the rice thread in warm water about 20 minutes. Drain it on absorbent paper and cut into 2-inch lengths. Heat the oil to about 400° F. in a deep skillet or saucepan. Add the chicken thighs and fry until crisp, 5 to 8 minutes. Drain them on absorbent paper, cool and cut the meat into fine lengthwise strips. Add the rice thread to the hot oil and cook until they are puffed, a minute or two. Drain them on absorbent paper. Blend the five-spice, salt, soy sauce, and sesame seed oil into the mustard. Just before serving, cut the scallions lengthwise into thin slices. Combine the onions, chicken, rice thread, and almonds. Add the mustard mixture and toss thoroughly. Pile onto lettuce. Makes 6 servings. salad 25