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Chinese Chicken Salad - Dressing

Ingredients: 2 Ounce(s) white vinegar 1/12 Ounce(s) black pepper 1/2 Tablespoon(s) accent 1/3 Ounce(s) salt 163/1250 Pound(s) sugar 1/8 Quart(s) olive oil Directions: Mix well and refrigerate. Comments: Put this dressing on the chinese chicken salad.
Chinese Chicken Salad 2 Pound(s) Chicken parts 2 Tablespoon(s) Ginger (fresh), minced 1 Tablespoon(s) Sherry 1 Dash(s) Marinara sauce, chilled 2 Ounce(s) Bean thread 2 Cup(s) Oil 2 Green onion stalks 1 Lettuce head (iceberg) 1 Coriander bunch 1/2 Teaspoon(s) Mustard, dry 2 Tablespoon(s) Sesame oil 2 Tablespoon(s) Vinegar (or less) 3 Tablespoon(s) Sesame seeds, toasted Directions: Mix soy sauce, sherry, garlic powder, ginger. Marinate the chicken in this mixture for several hours. Bake the chicken, skin side up, for 45 minutes at 350 degrees F. Let the cooked chicken cool. When the chicken is cool, shred it. Deep-fry the bean thread in small batches in about 2 cups oil. Drain. Shred the green onions and lettuce. Cut the coriander into about 1-inch lengths. Place the chicken, lettuce, green onions and coriander in a large bowl. Mix in the dry mustard. Add the sesame oil, oil, soy sauce, vinegar, sesame seeds and bean thread. Mix well. Serve. NOTES: * Chicken salad with Chinese seasonings -- This is a delicious salad my mother has been making for years. She found the recipe in the cookbook that came with her wok. If you leave out the fried bean threads, this is a reasonably low-calorie dish. And if you use all vegetable oils, there's almost no cholesterol in it (except for what's in the chicken). Yield: serves 3-4. * You can add garlic and ginger to the salad dressing that goes on the salad. * This is also good hot, heat it just enough to get it hot and serve immediately. : Difficulty: easy. : Time: baking: 45 minutes; preparation: 20 minutes. : Precision: approximate measurement OK. : Aviva Garrett : Santa Cruz, California, USA : Excelan, Inc., San Jose, Calif. : ucbvax!mtxinu!excelan!aviva : Copyright (C) 1986 USENET Community Trust
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