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.
10
Ens
alad
a d
e P
ollo
W
ok
2 pe
chu
gas
de
po
llo,
de
shu
esa
das
1 ca
bez
a de
lec
hug
a ic
ebe
rg,
des
men
uza
da
½ ta
za d
e sa
lsa
de
so
ya p
ara
sa
zon
ar
1 di
ente
de
ajo
, ra
llad
o
1 pi
eza
pe
que
ña d
e je
ngib
re,
moli
do
2 cu
cha
rad
itas
de
az
úca
r
1 cu
cha
rad
ita
de S
azo
nad
or L
awr
y's
½ ta
za d
e pe
reji
l ch
ino
¼ ta
za d
e ce
boll
a ve
rde
, en
re
ban
ada
s de
lga
das
2 c
uch
ara
das
de
se
milla
s de
ajo
njol
í
Ace
ite
de a
jon
jolí
Ace
ite
abu
nda
nte
par
a fr
eír
Sal
de a
pio
al g
usto
En u
n ta
zón
, po
nga
a
mar
ina
r el
po
llo
con
la
sals
a de
so
ya,
el a
jo,
el a
zúc
ar y
¼
de
cuc
har
adit
a de
Sa
zon
ado
r La
wry'
s.
Refr
ige
re d
ura
nte
apr
oxim
ada
men
te u
na h
ora
.
Fría
en
ab
und
ante
ac
eite
ca
lien
te e
l po
llo,
ha
sta
que
qu
ede
bie
n do
rad
o.
Esc
úrra
lo y
déje
lo e
nfria
r. D
esh
ebr
e el
po
llo.
S
azo
ne a
l gu
sto
con
la
sal
de a
pio
y m
ás S
azo
nad
or
Law
ry's
. C
olóq
uelo
en
un
taz
ón g
ran
de.
Mé
zcle
lo b
ien
co
n la
ce
boll
a ve
rde
, el
pe
reji
l
chin
o y
la l
ech
uga
. R
ocíe
lo c
on l
as s
emi
llas
de
ajo
njol
í y
un p
oco
de
ac
eite
de
ajo
njol
í.
Refr
igé
relo
y s
írva
lo f
río.
R
ind
e pa
ra 4
po
rcio
nes
.
Pol
lo
Cat
ay
8 m
uslo
s de
po
llo
peq
ueñ
os
2 ce
boll
as v
erd
es
4 re
ban
ada
s fr
esc
as d
e riz
oma
de
jen
gibr
e
1 cu
cha
rad
a de
jer
ez
¼ de
taz
a de
sa
lsa
de
so
ya o
scu
ra
1 cu
cha
rad
a de
az
úca
r
3 cu
cha
rad
as d
e ac
eite
ve
geta
l
Per
ejil
chin
o pa
ra a
dor
nar
Lav
e lo
s m
uslo
s de
po
llo.
S
équ
elos
co
n un
a to
alla
de
pa
pel
abs
orb
ente
. C
orte
la
ceb
olla
ve
rde
en
3
(tre
s) p
iez
as.
Ca
lien
te e
l w
ok c
on e
l ac
eite
ve
geta
l.
Sofr
ía l
as
reb
ana
das
de
riz
oma
de
jen
gibr
e y
la c
ebo
lla
ver
de.
Ag
reg
ue l
os m
uslo
s, e
l je
rez
, la
sals
a de
so
ya,
el a
zúc
ar y
½
taz
a de
ag
ua.
Co
n ca
lor
me
dian
o, d
eje
her
vir l
enta
men
te
los
mu
slos
, ha
sta
que
se
ha
ya e
vap
ora
do l
a m
ayo
r pa
rte
del
jug
o.
Volt
éelo
s
oca
sion
alm
ente
. S
áqu
elos
y c
olóq
uelo
s en
un
pla
tón
. A
dor
ne c
on e
l pe
reji
l ch
ino
y
sirv
a.
Rind
e pa
ra 4
po
rcio
nes
.
10
REC
ETA
S
