Chinese Chicken Salad

Mike introduced this to me when we first got married.  I think it is a recipe his family made when he was growing up.  We really like it!

Chinese Chicken Salad

3 chicken breasts, cooked
fresh ginger root (to taste, chopped into tiny pieces--ginger root can be strong if not small pieces)
1 heat iceberg lettuce, torn or shredded
1 bunch green onions, chopped
slivered almonds
1/4 c. sesame seeds
Chinese noodles (uncooked)

Dressing:
4 Tbs sugar
4 tbs spice wine vinegar (any vinegar will work here but we usually use Apple Cider vinegar)
1 tsp salt
1/2 tsp pepper
1/2 cup oil (I always use the 1/2 cup and then always think it is too much when we eat it so you could probably put in less oil...try it and see what you like)

Shred cooked chicken.  Pour a mixture of soy sauce and sugar on chicken (Make mixture to personal taste).  Soak this mixture together while you add all other ingredients together.  Put chicken with soy and sugar mixture into lettuce mixture.  Either serve dressing as a side or toss salad with dressing just before serving.

Chicken Lo Mein

We tried this dish recently and really enjoyed it.  I added egg rolls as a side dish and it was great.  I did change one thing (though if Mike were making it he wouldn't have made the change).  I don't particularly love the flavor of Sesame Oil so I halved the Sesame Oil. original recipe came from here

Chicken Lo Mein

The best part about this colorful dish is its versatility -- you can pick and choose the vegetables you include to accommodate your family's tastes.

What you'll need

• 1/2 pound angel hair pasta
• 3 tablespoons hoisin sauce
• 1/4 cup chicken broth
• 2 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• 1 tablespoon finely chopped fresh ginger
• 1 medium onion, halved lengthwise and thinly sliced
• 4 to 5 shiitake mushroom caps, thinly sliced
• 1/2 cup thinly sliced carrots
• 1 cup broccoli florets
• 1 cup sugar snap pea pods, halved
• 1 (15-ounce) can Chinese baby corn, drained and cut in thirds
• 1 to 1 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips

How to make it

1. Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.
2. In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside.
3. Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds. Then add the onion and stir-fry for 2 minutes. Add the mushrooms and carrots and stir-fry 2 minutes more. Finally, add the broccoli, pea pods, and corn. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.
4. Heat the remaining tablespoon of oil in the pan. Add half of the chicken and stir-fry it until it's no longer pink, about 3 to 4 minutes. Transfer it to another plate. Stir-fry the remaining chicken, then return the first batch to the pan. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium.
5. Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes. Serves 6 to 8.

Fried Rice

Fried Rice

White rice (brown rice would work also)
Frozen peas
Green onions (3 or 4)
Garlic (minced)
Soy sauce (just use this to taste)
Scrambled eggs (I use about three eggs)

Make rice according to package directions. We usually don't have instant rice on hand but instant rice will work fine. While your rice is steaming chop up green onions and make some scrambled eggs (place eggs in a bowl, add a little water or milk, whip and then transfer to a non-stick cooking pan and scramble). When your rice is steamed, transfer your rice to a frying pan with a small amount of oil in the bottom. Heat the rice in the pan and add your scrambled eggs, frozen peas, garlic, green onions, and soy sauce. With the soy sauce you just want to put enough in make your rice brown but you can really just put it in to taste. Cook until your peas are cooked through.

Sausage Pot Stickers and Cream Cheese Pot Stickers

My sister asked me to post the recipe for pot stickers. I've made them a few different ways but this way is the easiest. I learned how to make pot stickers from my mom. Since then I've tweaked her recipe just a tiny bit. I don't have any measurements so you'll just have to make it according to your taste.

Pot Stickers

Breakfast sausage (I have used the entire package but it makes way too much for our family so I only use half of the sausage)
Green onions (about 2 or 3 chopped)
Carrot (shredded)
Ginger (fresh or dry)
Wonton Wrappers (these are usually found in the produce section of the grocery store)
Water in a cup
Oil in pan for frying

1. Mix the sausage, onions, carrot, and ginger in a bowl. If you are using fresh ginger you want to make sure you use only a tiny piece of the ginger root. Just chop off a small part and chop into very, very small pieces. You can also use a cheese grater.
2. Heat the oil in a pan.
3. Spoon a small amount of the sausage filling into the center of the wonton wrapper. Dip your finger in the water and moisten the edges of the wrapper. Fold the sides over and pinch the sides together. You want to make sure all the sides are pinched together well enough that the oil won't get inside and burn your sausage mixture. Shape as desired.
4. When the oil is hot enough place the wrappers in the oil and cook on all sides until golden brown. If you turn your temperature up too high it will cook the wrapper but not the sausage mixture so make sure your temperature is at a low to medium temperature.
5. When the pot sticker is cooked, pull out of the oil and place on a plate that has a paper towel on it.
6. Eat with soy sauce.

Cream Cheese Pot Stickers

Wonton Wrappers
Cream Cheese (one package)
Powdered sugar (about 1/2 cup)
Vanilla (optional. When I use it I use about a teaspoon)
Water in a cup

You basically make these the same as the sausage ones. Mix the cheese, vanilla, and powdered sugar together. Place a small amount in the center of the wrapper and seal the edges. Fry in the oil just as you did the sausage pot stickers except you don't have to cook these as long as the sausage pot stickers because you don't have to worry about cooking the cream cheese. You just want them heated through.