Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Hunan Chicken and Cucumber Salad


4 oz. thin spaghetti or any other noodle, cut into 2" lengths (Chinese egg noodles or rice vermicelli work well)
2 c. peeled & seeded cucumber, shredded like match sticks
2 c. cooked & shredded chicken meat (breast works best, shred by hand so it is the same size as the cucumbers & noodles)
1 1/2 c. hot & sour salad dressing
1 tbsp. minced scallions


5 tbsp. crunchy peanut butter
2 tbsp. soy sauce (Chinese or Japanese)
4 tbsp. vinegar, preferably rice, but wine or cider will do
1/2 - 1 tsp. cayenne pepper
1/2 tsp. black pepper
1 tbsp. sesame oil
2 tbsp. vegetable oil
1 tbsp. minced fresh ginger
1 tbsp. minced garlic
1 tbsp. minced scallions
1 tbsp. sherry or vodka
1-2 c. chicken broth
Mix all the ingredients together. Thin with a small amount of chicken broth and add until you get consistency and taste you like.


Cook the noodles al dente (7 minutes if spaghetti, 3 minutes if using a Chinese noodle). Drain the noodles well, let them cool and place in a wide bowl. Spread the cucumber over the noodles and then the chicken over the cucumbers. Pour the salad dressing over the salad just before serving. Garnish with sesame oil and scallions.

         ©2007-2017 All rights Reserved.