Chinese Chicken Salad

Mix soy sauce, sherry, garlic powder, ginger. Marinate the chicken in this mixture for several hours. Bake the chicken, skin side up, for 45 minutes at 350 degrees F. Let the cooked chicken cool. When the chicken is cool, shred it.

Deep-fry the bean thread in small batches in about 2 cups oil. Drain.

Shred the green onions and lettuce. Cut the coriander into about 1-inch lengths. Place the chicken, lettuce, green onions and coriander in a large bowl. Mix in the dry mustard. Add the sesame oil, oil, soy sauce, vinegar, sesame seeds and bean thread. Mix well. Serve.

NOTES:

* Chicken salad with Chinese seasonings — This is a delicious salad my mother has been making for years. She found the recipe in the cookbook that came with her wok. If you leave out the fried bean threads, this is a reasonably low-calorie dish. And if you use all vegetable oils, there's almost no cholesterol in it (except for what's in the chicken). Yield: serves 3-4.

* You can add garlic and ginger to the salad dressing that goes on the salad.

* This is also good hot, heat it just enough to get it hot and serve immediately.

: Difficulty: easy. : Time: baking: 45 minutes; preparation: 20 minutes. : Precision: approximate measurement OK.

: Aviva Garrett : Santa Cruz, California, USA : Excelan, Inc., San Jose, Calif. : ucbvax!mtxinu!excelan!aviva

Your Chinese Chicken Salad is ready. Happy cooking!