I like Chinese cuisine, I do not know if anyone here likes the same. Anyway, I wanted to share some good recipes with you.\r\n\r\nChinese Chicken Salad\r\n\r\n 3 c Cooked rice; cooled\r\n 1 1/2 c Cooked chicken breast cubes\r\n -- (about 1 whole breast)\r\n 1 c Sliced celery\r\n 8 oz Sliced water chestnuts\r\n -- drained\r\n 1/2 c Sliced fresh mushrooms\r\n 1/4 c Sliced green onion\r\n 1/4 c Diced red bell pepper\r\n 1/4 c Sliced black olives\r\n 2 tb Vegetable oil\r\n 2 tb Lemon juice\r\n 1 tb Soy sauce\r\n 1/2 ts Ground ginger\r\n 1/4 ts -To...\r\n 1/2 ts Ground white pepper\r\n Lettuce leaves\r\n \r\n Combine rice, chicken, celery, water chestnuts, mushrooms, onions, red\r\n pepper and olives in large bowl. Place oil, lemon juice, soy sauce,\r\n ginger and white pepper in small jar with tight fitting lid; shake well.\r\n Pour over rice mixture. Toss gently. Serve on lettuce leaves.\r\n \r\n Each serving provides:\r\n * 350 calories\r\n * 20 g. protein\r\n * 10 g. fat\r\n * 0 g. saturated fat\r\n * 45 g. carbohydrate\r\n * 2 g. dietary fiber\r\n * 41 mg. cholesterol\r\n * 644 mg. sodium\r\n \r\n Source: Rice & Chicken - New Ideas for Old Favorites\r\n Reprinted with permission from The USA Rice Council\r\n Electronic format courtesy of Karen Mintzias

Amount Measure Ingredient -- Preparation Method\r\n -------- ------------ --------------------------------\r\n 2 cups chicken broth\r\n 2 tablespoons soy sauce\r\n 1 1/2 tablespoons rice wine\r\n 1 teaspoon sugar\r\n 1 teaspoon sesame oil\r\n 1 teaspoon vegetable oil\r\n 3 tablespoons scallions -- minced\r\n 1 1/2 tablespoons ginger root -- minced\r\n 1 tablespoon garlic -- minced\r\n 1 teaspoon hot chili paste\r\n 4 ounces cellophane noodles\r\n 2 tablespoons scallions (green part) -- minced\r\n \r\n Soak the cellophane noodles in hot water (hot tap water is ok) for 20 \r\n minutes to soften. Drain and set aside.\r\n \r\n Combine the first 5 ingredients to make the sauce. Set aside.\r\n \r\n Heat the vegetable oil in a non-stick pan over medium-high heat. Add\r\n the scallions, ginger, garlic, and chili paste. Stir and fry for\r\n about 10 seconds, until fragrant. Add the sauce mixture and the\r\n cellophane noodles. Bring to a boil, then reduce heat to medium-low.\r\n Simmer until almost all of the liquid has evaporated. Serve\r\n mmediately, sprinkled with the minced scallion greens.

Chinese cuisine is unusual. Actually I do not like it too much, but some of the things are very tasty.

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Life is what happens when you are making other plans. (John Lennon)

please. add mor recipes\r\ni like cinese cuisine very much