Shanghai Chicken Salad

Serves 4

Ingredients:

2 tbsp. sesame tahini sauce
2 tbsp. reduced sodium soy sauce
2 tsp. white vinegar
1/8 tsp. cayenne pepper
1 green onion, chopped
1 tbsp. cilantro (coriander), chopped
1 tbsp. water
3 c. cooked, diced chicken
1/2 head lettuce
2 tbsp. peanuts, chopped
Directions:

Combine tahini sauce, soy sauce and vinegar in small bowl.
Blend in cayenne pepper, green onion and cilantro. Whisk until blended.
Mix in water. Gently combine chicken with dressing.
Mound lettuce on platter or individual plates. Arrange chicken salad on lettuce and sprinkle with chopped peanuts.

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Cantonese Roast Duck 1 duck, about 5 pounds, fresh or frozen 1 tablespoon salt 1 scallion 3 slices fresh ginger Glaze: 1 tablespoon light corn syrup 2 tablespoons water 1 tablespoon soy sauce Few sprigs fresh cilantro, for garnish 1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat drywith paper towels. Rub the entire surface of the duck, inside and out,with the salt. Cover and refrigerate for several hours, or, overnight. 2. Put the scallion in the cavity and lay the slices of ginger on top ofthe duck. Add at least 2 inches of water to a large flameproof roastingpan with a lid and put the pan on the stove. Place a large rack in theroasting pan and bring the water to a boil. Choose an oval casserole largeenough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking the water level from time to timeand adding more boiling water if necessary. Save the duck broth to use insoups or stir fry dishes. When done, remove the duck from the casseroleand place it on a rack to dry. 3. Combine the ingredients for the glaze in a small saucepan and bring toa boil. With a pastry brush, paint the hot glaze over the surface of theduck. Allow duck to dry for 1 hour. 4. Preheat the oven to 375F. Roast the duck, breast side down, for 20minutes. Turn over and continue to roast for 40 more minutes.5. Transfer duck to a chopping board and allow to cool slightly. Using acleaver, disjoint and cut the duck through the bone into bite size pieces. Arrange the pieces on a serving platter, garnish with cilantro and serve. =============================== Important: There is a site that contains all the ingredients needed to cook good chinese food: Chinese food recipes with pictures of each one to make it more easy for you.

Chinese Food Ingredients

Thanks to the site Chinese Food Recipes I can add to our Blog some "Food Ingredients" to help our bloggers to cook their chinese food.

We'll add a couple now and we hope to continue adding more in the future. I suggest you visit the site named above for a more an complete information about Ingredients.

Agar-Agar

This is a type of gelatine made from seaweed. Does not require refrigeration, and produces a firm jelly with
an interesting crunchy texture.

Bamboo Shoots

Can be bought fresh, dried or canned in Asian cookery. Fresh shoots are sweet and crunchy. Can ones
should be boiled in water for 5 mins to remove metallic taste.