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RECIPES
Wok Chicken Salad
2 chicken breasts, de-boned
1 head iceberg lettuce, shredded
½ cup seasoning soy sauce
1 clove of garlic, grated
1 small piece ginger, minced
2 tsp sugar
1 tsp Lawry's Seasoning
½ cup Chinese parsley
¼ cup green onion, thinly sliced
2 tbsp sesame seeds
Sesame oil
Oil for deep frying
Celery salt for taste
Marinate chicken with soy sauce, garlic, sugar and ¼ tsp Lawry's Seasoning in a bowl.
Refrigerate for about one hour. Heat oil and deep-fry chicken until golden brown. Drain
and cool. Shred chicken. Season to taste with celery salt and additional Lawry's
Seasoning. Place in a large bowl. Mix well with green onion, Chinese parsley and
lettuce. Sprinkle with sesame seeds and a little sesame oil. Serve chilled. Serves 4.
Cathay Chicken
8 small chicken drumsticks
2 green onions
4 slices fresh ginger root
1 tbsp sherry
¼ cup dark soy sauce
1 tbsp sugar
3 tbsp vegetable oil
Chinese parsley for garnish
Wash chicken drumsticks. Pat dry. Cut green onion into 3 three pieces. Heat the wok
with vegetable oil. Stir-fry ginger root and green onion. Add drumsticks, sherry, soy
sauce, sugar, and ½ cup of water. Let drumsticks gently boil under medium heat until
most of the juice is gone. Turn occasionally. Remove and set on plate. Garnish with
parsley and serve. Serves 4.
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