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Culinary SOS

For a Holiday Change of Pace, Try a Delightful Chinese Chicken Salad

November 20, 1986|ROSE DOSTI | Times Staff Writer

Dear SOS: We visit the New Moon restaurant in Los Angeles often, and every time we order their Chinese chicken salad it is just superb. Could you possibly get this recipe for me?

--JANET

Dear Janet: Certainly. It has been one of the Food Section favorites for years, too. The cilantro, hoisin sauce and rice sticks can be purchased at most supermarkets these days. Otherwise, check your local Chinese grocery store.

NEW MOON CHICKEN SALAD

1 (2 1/2-pound) chicken, cut up

2 eggs, beaten

Cornstarch

1 tablespoon sesame oil

2 tablespoons vegetable oil

Oil for deep-frying

1 (6 3/4-ounce) package rice sticks

1 tablespoon dry mustard

1 tablespoon water

1 1/2 tablespoons hoisin sauce

2 tablespoons soy sauce

Salt, pepper

1 sprig cilantro, torn into small leaves

1 bunch green onions, shredded

2 tablespoons toasted sesame seeds

3 tablespoons chopped roasted almonds

1 small head lettuce, finely shredded

Dip chicken pieces in eggs, then cornstarch. Fry in combination of hot sesame oil and 2 tablespoons vegetable oil until nearly tender. Bone and shred chicken.

Deep-fry rice sticks at 365 degrees 1 to 2 minutes or until puffed.

Mix mustard with water to make paste. In large bowl, combine chicken, rice sticks and mustard paste. Stir in hoisin and soy sauces and salt and pepper to taste. Add cilantro, green onions, sesame seeds, almonds and lettuce to chicken mixture. Toss thoroughly and serve immediately. Makes 4 to 6 servings.

Dear SOS: Your recipe for pumpkin biscuits printed several years ago was such a hit at our multi-family Thanksgiving dinner that I am on call again this year. Alas, I have misplaced the recipe. Help.

--PHYLLIS

Dear Phyllis: Hot Pumpkin Biscuits was a My Best Recipe prize winner last year. And still is.

HOT PUMPKIN BISCUITS

2 cups sifted flour

3 tablespoons sugar

4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup butter, cut up

1/3 cup chopped pecans

1/2 cup half and half

2/3 cup canned or mashed cooked pumpkin

Sift together flour, sugar, baking powder, salt and cinnamon into bowl. Cut in butter until mixture looks like coarse crumbs. Stir in pecans. Combine half and half and pumpkin. Add to flour mixture. (Dough should be quite stiff.)

Turn dough onto lightly floured board and knead gently a few times. Roll out dough to 1/2-inch thickness. Cut with 2-inch round cutter.

Place biscuits 1 inch apart on lightly greased baking sheet. Bake at 450 degrees until golden, about 20 minutes. Serve at once with butter, if desired. Makes about 20 biscuits.

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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