Friday, December 10, 2004

Chin Chin!

Here's a funny anecdote about "chin chin" which is supposed to be a toast:

I think the salad dressing for Chin-Chin's Chinese Chicken Salad is excellent, and here's my attempt at replicating it (I've been digging through my old recipes this morning at home, waiting for an appointment with a phone system repair guy). I did this a while ago (maybe 1998-1999?), but I do remember that it came out pretty damn close to the original (I acually had some of the original and was tasting it as I went along).

Chin-Chin Chinese Chicken Salad Dressing
Makes 1/2 cup

2 tbsp pickled ginger, minced
4 tbsp "juice" (vinegar) from pickled ginger
1-2 tbsp. soy sauce
1 tbsp brown sugar
1 tsp corn oil
Fresh ground pepper to taste
Small pinch red chili flakes OR dash of Tabasco

Whisk ginger, pickled ginger "juice", 1 tbsp soy sauce, brown sugar, corn oil and chili flakes. Taste and adjust soy sauce by 1 tbsp. if necessary to taste (2 tbsp. is salty for my palate). Add pepper to taste & whisk again.

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