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Cooking Lesson #131 Mediterranean Farro Salad

9/30/2020

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Mediterranean Farro SaladMediterranean Farro Salad
How you doin’? Let’s try something a little different today--FARRO. Do not say “ick” to farro.  Farro is considered one of those magical ancient grains. Farro is an ingredient composed of the grains of certain wheat species—an ethnobotanical term for three species of hulled wheat: spelt, emmer and einkorn. Hulled wheat is wheat that cannot be threshed. Farro is sold dried and prepared by cooking in water until soft. It is eaten plain or is often used as an ingredient in salads, soups, and other dishes.
 
This Mediterranean Farro Salad is filled with fresh ingredients, lots of chewy delicious farro, and it’s tossed with a light Greek vinaigrette. Perfect as a side dish or main course, and for taking with you to a potluck dinner! Any ingredient that sounds good to you can probably be included in this salad.
 
Prep time: 10 minutes
Cook time: 15 minutes 
Yield: 4 to 6 servings
 
Ingredients
For the farro
3 cups chicken or vegetable stock
1 cup uncooked farro, rinsed and drained
1 teaspoon kosher salt
 
For the salad
1 large cucumber, seeded and finely diced
2/3 cup finely diced roasted red peppers (orange or yellow peppers are also acceptable)
1/2 cup finely diced sun-dried tomatoes
1/2 cup crumbled feta cheese
1/3 cup finely diced red onion
1/4 cup chopped marinated artichoke hearts
1/4 cup chopped kalamata olives (back or green olives are also acceptable)
1/4 cup chopped fresh tomatoes
1/4 cup finely chopped fresh parsley
 
For the Greek vinaigrette
3 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon find grind black pepper
 
Directions
For cooking perfect farro every time use an Instant Pot. If you don’t have an Instant Pot cook the farro according to the directions on the package.
  1. Add farro, water and salt to the kettle of an Instant Pot.
  2. Manually set to HIGH pressure for 10 MINUTES for al dente (great for salads).
  3. QUICK RELEASE after 10 MINUTES before releasing pressure.
  4. Fork stir the farro to fluff.
  5. Transfer the farro to a large mixing bowl and chill for a minimum of 45 minutes.
To make the Greek vinaigrette
  1. Whisk all ingredients together until combined. Use immediately.
To make the salad
  1. Fork fluff the farro again and add the remaining ingredients, including the vinaigrette. 
  2. Toss until well combined.
  3. Serve immediately, or cover and refrigerate for up to 2 days.
 
ChefSecret: If you have a sensitivity to raw red onion reduce the amount or delete the onions altogether.

Covid-19 Quip of the Day: “If there is a second part to this quarantine, do we have to stay with the same family or will the US Marshalls relocate us?”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Salad #SideDish #Farro #AncientGrains #MediterraneanSalad #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                               ©Perspectives/The Consulting Group, Inc., 2020

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Cooking Lesson #130— The Simplest of Sugar Cookies

9/29/2020

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The Simplest of Sugar Cookies (with sprinkles)Simple Sugar Cookies
How you doin’? You have a bunch of hungry teens in the den who are always clamoring for food. It starts to sound like a nest full of baby birds—chirp, Chirp CHIRP. Does this sound familiar? You just got the kitchen cleaned up from the lunch you fed them and now they want more. Cookies you think to yourself… I’ll feed them some cookies!  You check out the cookie jar and it’s empty. You're not in the mood to bake and follow complicated recipes. These sugar cookies are quick and easy to make and all the ingredients for this recipe are in the pantry and fridge—butter, sugar, flour, vanilla extract and citrus zest. In less than 30 minutes you will be serving warm, soft, buttery cookies
 
Prep time:  5 minutes
Bake time:  15 to 20 minutes
Yield:  12 cookies
 
Ingredients
1/2 cup (1 stick) unsalted butter, softened
1/3 cup granulated sugar, plus additional sugar for rolling (optional)
1 cup all-purpose flour
1 teaspoon pure vanilla extract
1/2 teaspoon citrus zest (lemon, lime, or orange)
Sprinkles
 
Directions
  1. Preheat the oven to 325⁰ F.
  2. Place the softened butter and sugar in the bowl of a stand mixer (or hand mixer). Using the whisk attachment, cream the mixture until it's light and fluffy, about 3 minutes at medium speed.
  3. In a separate bowl, sift the flour using a fine-mesh strainer or a flour sifter. Add half the flour to the butter mixture and mix it in before adding the second addition of flour.
  4. Add the vanilla extract and citrus zest.
  5. Form the cookies into 1-inch balls and roll each ball in sugar.
  6. Place the cookie balls on an ungreased baking sheet, spacing them about 2 inches apart. (If you're using sprinkles, gently flatten the cookies with your palm before adding the sprinkles, lightly pushing them into the dough so they stick).
  7. Bake the cookies for 15 to 20 minutes, until the edges are lightly golden. Rotate the sheet pans halfway through the bake.
  8. Let the cookies rest on the baking sheet for 5 minutes before carefully removing them to a wire rack. They will be very crumbly when they're warm, so be careful when moving them.
  9. If you're planning to ice the sugar cookies, wait until they're cooled before decorating them. Otherwise, you can enjoy the cookies warm.
  10. Let the cookies cool completely before storing them in an airtight container. Store them in a single layer with a piece of wax paper in between the layers.
  11. These cookies last at room temperature for up to two weeks; in the freezer the cookies for up to six months.
ChefSecret:  To make a firmer, but different cookie, mix in 1 large egg and 1/2 teaspoon of baking soda.  This is one of those recipes that is easy to double to make sure you have enough cookies for your hungry brood.

Covid-19 Quip of the Day:  Heard in the home of parents of a millennial under quarantine, “There’s no damn food in this house, just a bunch of ingredients to make food.” 
 
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are also being posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Dessert #Snack #Cookies #SugarCookies #Baking #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2020

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Cooking Lesson #129 Air-Fryer Buffalo Wings

9/28/2020

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Air-Fryer Buffalo WingsAir-Fryer Buffalo Wings
How you doin’? Whenever I make Buffalo Wings, I’m doin’ great—aren’t you? I love them naked or sauced. Buffalo New York's famous Anchor Bar Restaurant is where it all began in the 1960’s. Dominic Bellissimo was tending bar one night. Late that evening, a group of Bellissimo's friends arrived at the bar. He asked his mom, Teressa, to prepare something for his friends to eat. With little food left in the kitchen at the end of day, Teressa took some wings (which were normally used for soups), deep-fried them and put a spin on them using a mixture of Frank's Red Hot Sauce, margarine, cayenne pepper and a few other ingredients. Teressa plated them with some cut celery and blue cheese dressing for dipping as hot appetizers—so began the Buffalo Wings tradition at the Anchor Bar and the world. The wings were initially offered free of charge with cocktails.
 
To be authentic—Buffalo Wings are never battered. They are not grilled, but only deep-fried and slightly crispy. The sauce is tossed in a metal mixing bowl after the wings have been cooked. “Wings,” are still traditionally served with chunky blue cheese dressing and freshly cut celery and carrots.
 
So here is my twist on Buffalo Wings—mine are air-fried. You can use the air-fry lid on your Instant Pot. The wings still have a have crisp salty skin with a hint of garlic and lemon pepper in every bite. These are seasoned to perfection and cook so fast with no marinating required! Now, they’re just waiting for my original Anchor Bar wing sauce (see recipe below).
 
Prep time:  4 minutes
Cook time:  16 minutes (or a bit longer depending on the model air-fryer)
Total time:  20 minutes
Yield:  2 to 4 servings

Ingredients
1 pound chicken wings split into flats and drumettes
1 tablespoon olive oil
2 teaspoons garlic powder
1 teaspoon lemon pepper (I prefer Lawry’s)

Instructions
  1. Thoroughly pat dry chicken wings with paper towels and place them in a mixing bowl.
  2. Coat in 1 Tbsp oil then sprinkle on the garlic salt and lemon pepper. Toss to evenly coat with seasoning.
  3. Place on the air frying basket, spacing evenly and air fry at 400⁰F for 8 minutes per side; or 16 minutes total, or until the chicken wings are crisp and golden brown on the outside.

ChefSecret:  You can easily use a conventional over or convection oven; you will have to adjust the time and temperature.  To double the recipe, air fry for 18-22 minutes, or until the skin is crisp, flipping the wings halfway. The cooking time will vary based on the surface area of your air fryer basket.
 
                                                             Anchor Bar’s
                                      Original Hot Sauce for Buffalo Wings

                                                                             (For tossing wings)

Ingredients
2/3 cup Frank's Red-Hot Original Sauce (not wing sauce—it’s not the same)
1/2 cup margarine
1-1/2 tablespoons red wine vinegar
1/4 teaspoon Worcestershire Sauce
1/2 teaspoon granulated sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon salt
 
Directions
  1. Combine the hot sauce, margarine, vinegar, Worcestershire sauce, sugar, cayenne and black pepper, garlic powder and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk.
  2. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

ChefSecret:  While some recipes call for unsalted butter, I like the taste you get from melted margarine, better than butter (in this recipe).

Covid-19 Quip of the Day:  “I went to this restaurant called The Kitchen last night. It’s a rip-off! You have to gather all the ingredients and make your own meal. I don’t have a clue how this joint stays in business.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Appetizer #Snack #Chicken #BuffaloWings #ChickenWings #AnchorBar #AirFryer #FranksRedHotOriginal #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                            ©PERSPECTIVES/The Consulting Group, Inc. 2020

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Cooking Lesson #128 Chinese Cocktail & Asian Beer

9/25/2020

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The China Rose Collection

Asian BeersAsian Beers
How you doin’? 你好嗎 (Nǐ hǎo ma). I’ve never been a lover of Asian cocktails (most are too sweet or just plain strange) and I don’t particularly enjoy wines with Chinese food. I usually order a variety of different flavors of entrees (hot & spicy / mild & flavorful) that are served family-style and I, personally, find it hard to make a satisfactory selection that will complement every dish. So I usually just order a beer (more on this below). But for those of you who are looking for a happy hour cocktail, here is an appropriate cocktail that may just be perfect for that before-dinner drink—Chinese Cocktail.
 
                                                 Chinese Cocktail
Chinese alcohol predates recorded history. Dried residue extracted from 9,000-year-old pottery implies that early alcoholic beverages were already being consumed by the Neolithic peoples around modern China. Made from rice, honey, grapes, and hawthorn, it seems to have been produced similarly to that of Mesopotamia and Ancient Egypt.
 
Ingredients
6 ounces frozen orange juice concentrate (don’t use plain orange juice)
3/4-ounce white rum
3/4-ounce Cointreau
1/2-ounce maraschino cherry juice
1/2-ounce grenadine
2 dashes of bitters
2 ounces of sweet & sour
Orange slice for garnish
 
Directions
  1. Add all ingredients to a cocktail shaker filled with ice.
  2. Shake!
  3. Strain into a 9-ounce stemmed tulip glass.
  4. Garnish with an orange slice and cocktail umbrella.
 
                                              Beers
Beers in Asia have many influences from the many nations who have lived there and the available raw ingredients. The water in the countries also can have a great effect on the taste and quality of the brew.
 
Some of the best beers I found in Taiwan are:
Amy Yen, my friend and our Taiwan sourcing consultant, first introduced our team to Taiwanese beers at a pre-wedding party at the home of her mother. Princess Amy was descended from Taiwanese royalty and had great knowledge on everything from the island nation. We celebrated many occasions with many “gān bēi.” Roughly translated, “Cheers!” These were the cause of many “sù zuì” (hangovers) and “tóu tòng” (headaches). No matter the language, the pain is still the same.

  • Jim & Dad's Bourbon Barrel Aged Imperial Red Ale
  • Taihu The Black Bear, Stout
  • Taihu IPA
  • Taiwan Head Brewers / Põhjala Baidai Taiwan Mocha Imperial Stout
  • Formosa Hoppy Triple
  • Zhang Men Black Citrus IPA
  • Taiwan Head Brewers Wanwu, Barrel Aged
  • Zhang Men Sour Frenzy Berliner Weisse
  • Jolly Bière de Mars 
  • Taihu Hop Lanterns
  • IIPA DIPA - Imperial / Double IPA
 
Some of the best beers I found in Singapore are (in order of preference)
  • Brewlander TFP-015 Cambodian Mango Salad Gose
  • Brewlander TFP-008 NEIPA Citra Chinook, IPA
  • That Singapore Beer Project / Daryl’s Urban Ales Kopi O Nanyang Stout
  • Brewlander Love (Wild IPA)
  • The General Brewing Company Kickapow Barley
  • Off Day Double, Imperial / Double IPA
  • Pink Blossoms Don't Stop Believing IPA
  • Brewlander TFP-011 Black IPA Black / Brown / Cascadian Dark
  • Daryl's Urban Ales Kereru Birbstout, Stout
  • Little Island American Stars and Bars, IPA
 
Some of the best beers I found in Philippines are
  • Turning Wheels Singlespeed Stout
  • Monkey Eagle Blue Wheatch
  • Joe's Brew 34th Pursuit IPA
  • San Miguel Dark Lager
  • Katipunan Indio Pale Ale
  • Asia Brewery (Heineken)
  • San Miguel Lemon
  • Manila Beer, Asia Brewery (Heineken)
  • San Miguel Pale Pilsen
  • San Miguel Super Dry
 
Some of the most popular beers I found in Thailand are:
  • Singha
  • Beer Chang
  • Leo
 
Some of the best Craft Beers I found in Thailand are:
Alcoholic beverages in Thailand are heavily taxed and it is hard to get a license. Some of the craft beers are made under license and some are just pop-ups or smuggled in cross border from Cambodia.

  • Full Moon Chalawan Pale Ale (Craft)
  • Taopiphop Hurster (Craft)
  • Eleventh Fort Black India Pale Ale (Craft)
  • What the PUG Citra Bomb (Craft)
  • Silom Pirates Stout (Craft)
  • Lamzing Morning in Monsoon (Craft)
  • Full Moon Phuket Lager (Craft)
  • Nectar Amber Ale (Craft)
  • Eleventh Fort Sweet Child O’Mine Porter (Craft)
 
Some of the best beers I found in India are:
  • Westvleteren 12 XII
  • Toit Colonial
  • Toit Weiss
  • Toit Brewpub
  • Toit Tintin
  • Oranjeboom 8.5 Extra Strong
  • Hunter Extra Strong Premium Beer
  • Kingfisher Ultra Max
  • Kingfisher Ultra
  • United Breweries Group
  • Club Premium Lager (Ghana)
  • Toit Dark Knight
  • Toit Basmati Blonde
 
Some well-known beers found in China are:
You may notice I am less enthusiastic relating to Chinese beer or anything else coming in from China these days. The cheat on ingredients and some food products just don’t taste the same from shipment to shipment. The fact is I just don’t trust anything imported coming in from China—foods, pharmaceuticals, hard goods and yes, even beer. The most consistent of the Chinese brands is Tsingtao.  I will order that if there are few other choices.

  • Tsingtao Beer
  • Yanjing Beer
  • Zhujiang Beer
  • China Pabst Blue Ribbon
  • Wusu Beer, Xinjiang.
  • Kingway Beer
  • Jinxing Beer
  • Shangri-La Beer
 
ChefSecret: For best enjoyment with most beers, enjoy it beer from a glass bottle that has been chilled in salted ice.

Covid-19 Quip of the Day: “It is really difficult to be on lock-down for so long as the relationships between men and women have changed. For instance, if a woman says, “First of all!” during an argument run like hell, because she has prepared research, data, charts and will destroy you.
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#AsianBeer #Beer #ChineseBeer #ThaiBeer #TheChinaRoseCollection #Cocktails #ChineseCuisine #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                             ©Perspectives/The Consulting Group, Inc., 2020

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Cooking Lesson #127 China Rose Asian Chicken Salad

9/24/2020

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The China Rose Collection

China Rose Asian Chicken SaladThe China Rose Asian Chicken Salad
How you doin’? 你好嗎 (Nǐ hǎo ma). Do you know who reinvented the original Chinese Chicken Salad? It was Sylvia Cheng, aka Madame Wu. According to the late Merv Griffin, aside from being a successful restaurateur, "Everybody in this town knows Madame Wu. One of the dearest, sweetest, most elegant women I've ever known."

Sylvia Cheng was born into a wealthy, cultured family in Jiujiang, China in 1915. She was raised by her grandfather, who owned a bank and a department store—showering her with gifts and special treats, but he was also wise enough to teach her discipline. She was brought up in the traditional fashion, learning respect and good manners. She did not have a deprived childhood. When not away at boarding school, mooning over photos of Cary Grant, she would spend many hours covertly watching her grandfather's servants preparing delicious delicacies in the off-limits kitchen. As she wrote in her book Cooking with Madame Wu, she learned that "eating well-balanced meals containing selected herbs and spices would improve health, beauty, sexual vitality and longevity."

After her beloved grandfather's death and the outbreak of World War II, Sylvia’s life changed. Her extended family moved to Shanghai and then to Hong Kong. A free flight to Calcutta resulted in an offer that would change Sylvia's life. A friend in India was about to join his wife in the U.S. He said she could come along if she agreed to go to college there. While pursuing an education degree at Columbia University, she became acquainted with King Yan Wu, a successful engineer from a distinguished Chinese family (both his father and grandfather served as China's ambassador to the U.S.). They were soon married and had three children.

Sylvia settled into the role of sophisticated housewife and hostess. A personal chef, provided by her mother-in-law, assisted her. Eventually, Sylvia began to cook more herself and claimed she could prepare a full Chinese dinner for her family in under an hour. This was preferable to the Chinese restaurants in New York, which often left her disappointed. She was appalled by the manners of the waiters and the heavy faux-Cantonese dishes.

By 1959, the Wu’s were living in Los Angeles. When her children were in their teens and didn't need her much, she began to think about getting a job. One day she told King she wanted to open a Chinese restaurant. Thinking she wasn't serious he made no objections, so she drove around and found a location in West Los Angeles. When King realized she wasn’t kidding and it wasn’t a whim, he tried to talk her out of it. In those days, most people who opened a Chinese restaurant were former waiters or cooks with no business sense. Sylvia had good sense.

In 1959, Madame Wu's Garden opened on Wilshire Boulevard in Santa Monica. The intimate space seated fewer than 50 people. They had just two cooks, two waiters and a dishwasher. Coming from a wealthy family Madame Wu had friends in high places. One such friend was the president of NBC who helped her write a letter promoting the opening of the restaurant, which she sent to the membership of her church and her daughter's exclusive school. That letter really brought the customers. Later Sylvia recalled, "We sold out the first night and people were lined up outside for six months." My parents were in the opening crowd which became an instant hit with the Hollywood in-crowd who were, charmed by Sylvia's impeccable manners and discreet, reverential treatment of them.

Sylvia knew what her customers wanted and reinvented a brand of Cantonese signature dishes suited to the less sophisticated and informed American palate. Her Chinese friends would criticize the food, saying it wasn't authentic. But she was laughing all the way to the bank and telling them, “Look around, honey. Do you see any Chinese [people] dining here?'"
Her spareribs, Peking duck, crab puffs, and shrimp toast were legendary. Her teen-age crush, Cary Grant (who would become a close friend), told her about a shredded chicken salad he had enjoyed at another restaurant, so she developed her own Shredded Chinese Chicken Salad, which is now imitated at restaurants around the globe.

Prep time:  45 minutes
Cook time:  12 minutes
Put together time:  5 minutes
Yield: 4 servings
 
Ingredients
Peanut oil for deep frying
8 won ton wrappers, refrigerated cut in 1/8-inch strips (store bought)
1/3 (6-ounce) package white fine rice noodles
2 chicken thighs or breasts, skin on—bone in
1 teaspoon prepared yellow mustard
1/4 teaspoon five-spice powder
1/4 teaspoon sesame oil
2 tablespoons light soy sauce
3 tablespoons toasted almonds, slivered
1/2 cup thinly sliced green onions, white parts only
1/2 teaspoon salt
1/2 head iceberg lettuce, shredded (or greens)
 
Directions
  1. Heat the oil for deep-frying to 360°F in a wok. The oil is hot enough when a few noodle strands dropped into the oil expand rapidly and rise to the surface.
  2. Drop the won ton strips into the hot oil and fry until light golden, about 1 minute. Remove and drain on paper towels. Set aside.
  3. Divide the noodles into four piles and deep-fry separately. Remove from the hot oil with tongs as soon as the noodles pop to the surface. Drain the noodles on paper towels. Set aside.
  4. Deep-fry chicken pieces for 8 minutes. Remove from oil and drain on paper towels. Cool. Remove meat from bones and cut into strips with or without skin. Set aside.
  5. Place cooked chicken strips in a large salad bowl. Add mustard, five-spice powder, sesame oil, soy sauce, almonds, green onions and salt. Mix well.
  6. Add crisp-fried won ton strips and noodles. Mix thoroughly. Noodles will break into small bits when mixed. Pile salad mixture over a bed of shredded lettuce. Do not toss before serving or salad will become soggy.

ChefSecret: Are you feeling really lazy or just don’t want to fry today? Here is an easy option—substitute leftover turkey or store-bought rotisserie or barbecued chicken for the cooked chicken. Substitute 2 cups of canned shoestring potatoes and one cup of canned fried onions instead of the fried won ton strips and rice noodles. It’s not the same, but it is passable.

Covid-19 Quip of the Day: “Starbucks’ pandemic special--'I’ll have a café mocha vodka valium latte, to go please.’”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entree #Salad #Chicken #TheChinaRoseCollection #ChineseChickenSalad #AsianChickenSalad #ChineseCuisine #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                                ©Perspectives/The Consulting Group, Inc., 2020

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