Recipes

Combine marinade. Marinate cooked chicken for ½ hour. Marinate salad mixture for ½ hour. Fry rice stick in very hot oil: fill stew pot ½ to ¾ full of veg oil. Heat until a test piece of rice stick “puffs” up to the surface fry several handfuls of rice sticks. Combine chicken and marinade with salad mixture. Toss in fried rice stick and peanuts.1 pkg rice stick 2 c cooked, skinless chicken, diced (marinate for ½ hour) Salad: 2 c lettuce, chopped 2 c chinese cabbage, shopped 1 c diced green onion 1 bunch parsley, chopped Some romaine diced ½ c chopped peanuts (add before serving) Marinade: ½ tsp accent ½ tsp sugar ½ tsp sesame oil ½ tsp salt Dash pepper 2 tsp oyster sauce 2 tsp Chinese red vinegar (split marinade between chicken and salad)