Chinese Chicken Salad Dressing (REC)

Discussion in 'Food and nutrition' started by Lynn Gifford, Feb 16, 2004.

  1. Lynn Gifford

    Lynn Gifford Guest

    Thought of this when I posted to the Wendy's Mandarin Orange Salad thread. I use this for Chinese
    Chicken Salad made with shredded cooked chicken, lettuce, carrot, mandarin oranges, scallions, water
    chestnuts, celery, crispy noodles and toasted almonds or cashews. Dom DeLuise's Chinese Dressing
    2/3 cup seasoned rice vinegar 2 cups water
    3/2 cup white sugar
    4/4 cup plum sauce 2 TB soy sauce 1 TB fresh ginger, grated 2 whole cloves garlic 2 TB sesame oil
    5/2 cup vegetable oil (optional)

    Bring vinegar, sugar & water to a boil. Stir to dissolve sugar. Off heat, add ginger, plum sauce,
    soy sauce, garlic cloves (peeled, smashed a bit & stuck onto a toothpick) and oils. Refrigerate
    overnight. Shake well before serving. Makes about a quart.

    from Dom DeLuise's book: Eat this, It'll Make you Feel Better!

    Lynn from Fargo