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Culinary SOS

Try Hot Chinese Chicken Salad With Cabbage

October 09, 1986|ROSE DOSTI | Times Staff Writer

Dear SOS: I am a lover of Chinese chicken salad. I would like very much to have a recipe for the salad made with raw cabbage.

--E.L.S.

Dear E.L.S.: You can substitute Chinese cabbage (napa) in any Chinese chicken salad calling for lettuce. Here's how.

HOT CHINESE CHICKEN SALAD

8 chicken thighs, skinned, boned and cut into 1-inch chunks

1/4 cup cornstarch

1/4 cup corn oil

1/8 teaspoon garlic powder

1 large ripe tomato, cut into chunks

1 (4-ounce) can water chestnuts, drained and sliced

1 (4-ounce) can sliced mushrooms, drained

1 bunch green onions, coarsely chopped

1 cup diagonally sliced celery

1/4 cup soy sauce

2 cups finely shredded Chinese cabbage (napa) or lettuce

Roll chicken pieces in cornstarch. Heat oil in skillet or wok over high heat. Add chicken and quickly brown. Sprinkle with garlic powder. Add tomato, water chestnuts, mushrooms, green onions and celery. Stir. Add soy sauce. Stir. Cover and reduce heat to simmer and cook 5 minutes. Lightly toss with cabbage. Makes 4 servings.

Dear SOS: Would you please print a recipe for mud pie from the Chart House?

--DIANE

Dear Diane: Certainly. It's a great holiday dessert to make and forget until ready to remove from the freezer and serve.

CHART HOUSE MUD PIE

2/3 (8 1/2-ounce) package dark chocolate wafers

1/4 cup butter or margarine, softened

1/2 gallon coffee ice cream, slightly softened

3/4 cup Chocolate Fudge Sauce

Whipped cream

Toasted sliced almonds

Crush wafers and mix with butter. Press into bottom and up sides of 9-inch pie plate. Chill thoroughly or bake at 350 degrees 7 minutes, then chill. Pack ice cream into chilled crust, shaping into slight mound. Freeze until firm. (Freezing before adding fudge sauce is essential to keep fudge from slipping off.) Pour fudge sauce evenly over pie and freeze until ready to serve. Serve with dollop of whipped cream and sprinkle with almond slices.

Chocolate Fudge Sauce

5 squares unsweetened Swiss chocolate

1/2 cup butter or margarine

1 (5.3-ounce) can evaporated milk

3 cups powdered sugar

1 1/4 teaspoons vanilla

Melt chocolate and butter in small saucepan. Remove from heat and mix in milk alternately with powdered sugar. Bring to boil over medium heat, stirring constantly. Cook and stir 8 minutes or until thickened and creamy. Remove from heat and stir in vanilla. Store in refrigerator and use as needed. Makes 3 cups.

Dear SOS: I recently received a gift of 20 pounds of fresh shelled almonds. I have searched my cookbooks to no avail. I need a recipe for roasting almonds using an oven.

--MRS. C.S.

Dear Mrs. C.S.: How about a recipe for Roasted Nuts in general?

ROASTED NUTS

Spread almonds, walnuts, pecans, sunflower seeds or macadamia nuts on baking sheet. Roast at 300 degrees 15 minutes, stirring occasionally. Sprinkle with salt to taste. Cool to room temperature before using. To package, place in clean glass canisters. Store airtight in cool, dry place up to 1 month.

Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.

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