CHICKEN FRIED RICE

Need a wok for this one!
Early afternoon:
Boil (lower heat to simmer after initial boil) 2 chicken breast halves with 1 stalk celery, one carrot, 1/2 an onion for 50 min or til white.  Debone and remove skin. Refrigerate.
Make 2 cups cooked rice and refrigerate (4-6 servings worth)

Later in wok heat 3 TBLS oil
Then add, stirring after each addition:
2 beaten eggs, stir til size of small peas
one bunch green onions chopped
cooked diced chicken
2 cups cooked rice
1 1/2 TBLS soy sauce
salt and pepper to taste

Stir together in  wok until heated thru.
Tip:  If it gets cooking too fast, I add a TBLS of broth from chicken.  This also holds everything together.
Serve immediately.  Delicious and cheap!

Cindy 1995

RAMEN KATO SALAD

Green cabbage Green onion
Ramen Butter
sesame Seeds 1 Package Almond slivers
1/2 cup oil 2/3 C Rice wine vinegar
2 or 3 T Soy sauce 1 or 2 T sesame oil
1/3 cup water 3 T sugar

Assemble shortly before serving.
1. Chop, slice and dice green cabbage, and some green onion to taste. Refrigerate.

2. Crush ramen inside of packet into chunks (any flavor works). Open and place in microwave safe bowl. Add 2-3 tablespoons butter. handful of sesame seeds, package of almond slivers, and the flavor packet. Mix and cover with paper towel. Toast in microwave-high for 1 minute at a time, stir, high for 1 minute again until all is lightly browned. Set this aside (be warned that it is as addictive as cookie dough so if you want some left for the salad...hide it).

3. In shaker bottle, mix 1/2 cup oil , 2/3 cup rice wine vinegar, two or three tablespoons of shoyu (soy sauce), 1-2 tbsp. sesame oil, 1/3 cup water, and 3 tbsp. sugar. Shake until sugar dissolves.
You can play with these proportions (some like more sesame oil) but do not use it for the 1/2 cup oil base. Too much of a good thing. Chill dressing.

4. Just before serving, dump cabbage, ramen topping into salad bowl. Shake dressing and add; toss and serve.

Cindy-2000