Spicy Soy Chicken Salad

soy chicken salad
This is a little tweak on the original ladies’ recipe for Korean Chicken Salad. It’s got all of the rich soy sauce flavour (with a little bit of spice) of the original, with a couple modern updates. This meal-sized salad easily makes a full dinner for a family of four — if you don’t like iceberg lettuce, switch it out for your favourite green.

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Japanese Chicken Wings

Great for crowds and kids! Tastes good warmed up if there’s any left

Japanese Chicken Wings
Serves 6
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Ingredients
  1. 3 lbs. chicken wings, tips removed 1.5 kg
  2. UPDATE: Buy drummettes and remove skin – it’s more work, but it’s healthier
  3. 1 egg
  4. 1/3 cup flour 75ml
  5. 1 cup butter 250ml
Sauce
  1. 3 Tbsp. soy sauce 45 ml
  2. 3 Tbsp. water 45ml
  3. 1 cup white sugar 250ml
  4. 1/2 cup vinegar 125ml
Instructions
  1. Cut wings in half. Dip in slightly beaten egg and then in flour. Fry in butter until deep brown and crisp. Place in shallow roasting pan. Mix all sauce ingredients together and pour over chicken wings. Bake at 350 F (180C) for 1/2 hour. Baste wings with sauce during cooking.
  2. Baste wings with sauce during cooking.
Notes
  1. Book Reference – The Complete Best of Bridge Cookbooks – Vol. 1 (Page: 186), The Best of Bridge, Royal Treats for Entertaining (Page: 104)
The Best of Bridge http://www.bestofbridge.com/
Great for crowds and kids! Tastes good warmed up if there’s any left.

 

The race track is where one filly can be another man’s folly.

Thai Grilled Chicken

Thai Grilled Chicken
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Ingredients
Marinade
  1. 1/3 cup fresh basil
  2. 1/3 cup fresh mint
  3. 1/3 cup fresh cilantro
  4. 3 Tbsp. peeled, chopped ginger
  5. 2-3 garlic cloves
  6. 1 1/2 Tbsp. soy sauce
  7. 1 1/2 Tbsp. fish sauce
  8. 1 1/2 Tbsp. vegetable oil
  9. 1 1/2 Tbsp. brown sugar
  10. 1 Anaheim pepper, chopped
  11. 6 skinless, boneless chicken breast halves (2 lb/ 1 kg)
Instructions
  1. To Make Marinade: Process all ingredients in food processor or blender until finely chopped.
  2. Arrange chicken in a glass baking dish. Pour marinade over, cover and refrigerate several hours or overnight. Remove chicken from marinade and grill until chicken is no longer pink in the middle.
The Best of Bridge http://www.bestofbridge.com/
Experience is something you don’t need until just after you need it.
 

Pad Thai

Thailand’s most well-known noodle dish 

Pad Thai
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Ingredients
  1. 8 oz. (250 g) wide rice stick noodles
  2. 1/2 cup chicken broth
  3. 1/4 cup sugar
  4. 1/4 cup fish sauce
  5. 3 Tbsp. lime juice
  6. 2 Tbsp. ketchup
  7. 1/4 tsp. hot pepper flakes
  8. 4 oz. (125 g) boneless pork or chicken breasts
  9. 6 oz. (170 g) firm tofu
  10. 1/4 cup vegetable oil
  11. 1 egg, beaten
  12. 3 garlic cloves, minced
  13. 8 oz. (250 g) large raw shrimp, peeled and deveined
  14. 1 red pepper, diced
  15. 2 cups bean sprouts
  16. 1/2 cup coarsely chopped cilantro
  17. 6 green onions, thinly sliced
  18. 1/4 cup peanuts, chopped
Instructions
  1. In a large bowl, soak noodles in warm water for 15 minutes, drain and set aside. In a small bowl, whisk chicken broth, sugar, fish sauce, lime juice, ketchup and hot pepper flakes; set aside. Cut pork or chicken across grain into 1/4″ strips. Cut tofu into 1/2″ cubes; set aside. In wok or large frying pan, heat 1 tsp. oil over medium heat. Cook egg, stirring occasionally until scrambled and set. Transfer to a large plate. Wipe wok, add 1 Tbsp. oil, increase heat to medium-high and stir-fry garlic, shrimp and pork or chicken until shrimp are bright pink. Add to egg. Heat rest of oil; stir in tofu and red pepper. Cook, stirring occasionally, until tofu begins to brown. Stir in noodles for 1 minute or until they start to soften. Pour in sauce; stir-fry until noodles are tender. Return egg mixture to pan; add bean sprouts, cilantro and half the green onions. Stir until heated through. Remove to warm serving platter. Garnish with peanuts and remaining green onions. Serves 4.
The Best of Bridge http://www.bestofbridge.com/
Take my advice – I’m not using it.
 

Sweet and Spicy Cashew Chicken

A delicious and colorful stir-fry that can be served over rice on a large platter or take the wok right to the table

Sweet and Spicy Cashew Chicken
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Ingredients
  1. Sauce
  2. 1/2 cup ketchup
  3. 4 tsp. soy sauce
  4. 1/2 tsp. salt
  5. 2 Tbsp. Worcestershire sauce
  6. 3 Tbsp. sugar
  7. 1 1/2 tsp. sesame oil
  8. 1/4 tsp. cayenne pepper
  9. 1/2 cup chicken broth
  10. The Rest
  11. 2 Tbsp. cornstarch
  12. 1/2 tsp. sugar
  13. 1/4 tsp. salt
  14. 3 whole boneless, skinless chicken breasts, cut into cubes
  15. 1/4 cup oil
  16. 2-3 Tbsp. minced fresh ginger
  17. 1 Tbsp. minced garlic
  18. 1 small onion, thinly sliced
  19. 2 red peppers, cut in strips
  20. 2 carrots, thinly sliced on diagonal
  21. 2 cups snow peas
  22. 1 1/2 cups cashews
  23. sprinkling of sesame seeds, toasted
Instructions
  1. Combine sauce ingredients and set aside. In a bowl, combine cornstarch, sugar and salt. Add chicken and toss. Heat wok or frying pan to highest heat. Add oil. Heat to hot, not smoking. Add chicken, ginger, garlic and onion. Stir until chicken is opaque (about 1 minute). Add peppers and carrots. Stir 2-3 minutes. Add peas and sauce. Cook until sauce comes to a boil. Add cashews and sprinkle with sesame seeds. Serve immediately. Serves 6.
Instructions
  1. Combine sauce ingredients and set aside. In a bowl, combine cornstarch, sugar and salt. Add chicken and toss. Heat wok or frying pan to highest heat. Add oil. Heat to hot, not smoking. Add chicken, ginger, garlic and onion. Stir until chicken is opaque (about 1 minute). Add peppers and carrots. Stir 2-3 minutes. Add peas and sauce. Cook until sauce comes to a boil. Add cashews and sprinkle with sesame seeds. Serve immediately. Serves 6.
The Best of Bridge http://www.bestofbridge.com/

tact is the ability not to say what you really think.

Patio Ribs

A great summer favourite

Patio Ribs
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Ingredients
  1. 4 lb. (3 – 4 racks) pork babyback ribs
  2. 1/2 cup hoisin sauce
  3. 1/2 cup oyster sauce
  4. 3 Tbsp. hot chili sauce
  5. 2 Tbsp. liquid honey
Instructions
  1. Remove skin fom underside of ribs. (Place ribs meaty side down on a flat surface. Using point of a knife or your fingers, loosen skin and pull back along end of last rib. Grasp membrane with a paper towel or pliers and peel away. Discard.)
  2. To tenderize ribs, slice each rack in half and add to large pot of boiling water. Boil gently until ribs are fork tender (45 minutes). Drain.
  3. Stir hoisin, oyster, hot chili sauce and honey together.
  4. Generously coat ribs with sauce on each side. When ready to barbecue, spray grill and cook over medium heat, basting with sauce and turning often until well glazed, about 15 minutes.
The Best of Bridge http://www.bestofbridge.com/

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