When Tracy and I were married, one of our gifts was a cookbook titled The Treasury of Creative Cooking, by the editors of Consumer Guide. As we practiced cooking, we enjoyed trying some of the Chinese dishes in the book, and we often came back to this recipe for Chinese chicken salad. While it is probably not very authentic, we always enjoyed it as a light, cold meal on a summer day. We tried it out for our kids today, and they couldn’t get enough of it! Sadly, we were too used to cooking this version, which makes enough for 5 or 6 servings, but is woefully inadequate for three teenagers. This is a recipe you’ll need to double.

Chicken

• 3 whole chicken breasts
• 4 cups water
• 1 tablespoon dry sherry
• 2 slices pared fresh ginger, or 1 t powdered ginger
• 2 whole green onions

Combine chicken, water, sherry, ginger, and green onions in a large saucepot or wok. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Remove from heat and let stand until cool, then shred.

Salad

• 4 cups lettuce, shredded
• 1/2 cup napa cabbage, shredded
• 1/4 cup red cabbage, shredded
• 1 carrot, shredded
• 3 green onions, chopped
• 1/4 cup cilantro leaves, chopped

Add salad ingredients to a large salad bowl. Add chicken.

Rice Threads

• 1 handful of rice threads

Rice threads usually come in a fairly large package. You will only need a handful and can save the rest for another time.

Heat 2 inches of oil in a medium skillet on medium-high until hot enough for stir frying, about 400°. Drop in a handful of rice threads. If the oil is hot enough, the threads should immediately puff. Remove and drain. I often like to use less oil, in which case I will turn over the threads and repeat on the bottom side for any that weren’t done.

Dressing

• 1/4 cup Chinese plum sauce
• 2 tablespoons distilled white vinegar
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 1 1/2 teaspoons soy sauce
• 1 1/2 tablespoons sugar
• 1 teaspoon dry mustard

Combine dressing ingredients in a small bowl and stir until mixed. Pour over salad and chicken mixture and toss to cover evenly. Serve with rice threads on top or on the side.

Makes 5 – 6 servings.