Chinese Radish Cucumber Salad

Ingredients:

1 bunch radishes, coarsely chopped
1 cucumber, cut in half, peeled, drained on paper towels about 15 minutes, and coarsely chopped

Oriental salad dressing:

1 tbsp. rice vinegar
2 tsp. soy sauce
1/2 tsp. sugar
1 tsp. sesame oil
2 cups coarsely shredded cabbage, kept refrigerated until service

Preparation

Procedure:

In a medium-size bowl, combine the radishes and cucumber.

To make the dressing: In a small bowl, mix together the vinegar and soy sauce. Add sugar, stirring to dissolve. Add sesame oil and whisk.

Pour dressing over vegetables, toss thoroughly, and refrigerate until serving time.

At serving time, place chilled cabbage on a serving dish. Toss vegetables again with dressing and spoon on top of cabbage.

Serve immediately.

Steamed Chicken with Mushrooms (Cantonese style)

INGREDIENTS:

• 4 - 6 medium sized Chinese dried black mushrooms
  
• 1 1/2 pounds assorted chicken pieces, with bones (chopped to bite sized pieces)
  
• 1/4 teaspoon salt
• Pepper, to taste
• 1 1/2 tablespoons soy sauce (4 1/2 teaspoons)
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 1/2 tablespoons cornstarch
• 2 medium sized slices ginger, shredded
  
• 1 green onion (spring onion, scallion), diced

PREPARATION:

Soak the dried mushrooms in a bowl of warm water for 20 minutes, or until they have softened. Squeeze out the excess water, cut the stems off the mushrooms and thinly slice. Reserve 1 tablespoon of the mushroom soaking liquid.

Place in a heatproof bowl and add the salt, pepper, soy sauce, rice wine or sherry, sugar, sesame oil, reserved mushroom liquid and cornstarch. Allow to marinate while bringing water to a boil for steaming.

Place the bowl on a rack in a pot for steaming or in a steamer such as a bamboo steamer in a wok. Place the chicken pieces in the middle of the plate and surround with the mushrooms. Sprinkle the shredded ginger and green onion over top. Steam the chicken over boiling water for 15 - 20 minutes, making sure it is thoroughly cooked. Serve over steamed rice.

Chinese Mustard

1 c. dry mustard
3/4 c. vinegar
1 c. sugar
2 eggs
Mayonnaise
Horseradish to taste

Preparation
Mix dry mustard and vinegar and refrigerate overnight.

Add sugar and eggs to mustard mix the day after. Heat in a saucepan until the mixture boils and slightly thickens. Remove from heat. Add an equal amount of mayonnaise to the mustard mix. Add horseradish to taste. Keep refrigerated and it will stay good for some days.

Chinese Chicken Salad Dressing

INGREDIENTS:
1/2 cup rice wine vinegar
1/4 cup sesame oil
3/4 cup salad oil
1/4 cup brown sugar
1/4 teaspoon chili oil
1/2 cup Hosin sauce
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted

Preparation

Mix both oils together and set aside. Place the remaining ingredients in a bowl and whisk together. Slowly add the oil into this mixture. Stir the dressing well before serving.Use this dressing to add flavor to your salads, especially Chinese Chicken Salad

Chinese Chicken Salad

INGREDIENTS:
3 cups iceberg lettuce, finely chopped
1-cup spinach, finely chopped
½ bunch scallions, chopped
2-tablespoons carrots, grated (1 large)
2-cups chicken, poached and diced (approximately 1 ¼ pounds)
1/2 cup fried Chinese noodles
2 tablespoon cashew pieces (approximately 3 ounces)
Chinese salad dressing (Below)

Preparation
Finely chop iceberg lettuce and spinach.
Chop the green onions.
Grate the peeled carrots.
Deep-fry Chinese rice noodles and set aside to drain.
Place one handful each of the lettuce and spinach into a salad bowl.
Add the green onions and grated carrots.
Add the diced chicken meat and the fried noodles.
Add Chinese salad dressing and toss together.
Garnish the salad with roasted cashews and serve.