All-purpose Chinese sweet and sour sauce, for around food or a small rice bowl of dipping sauce! How to use it, add your fried chicken, pork, fish, shrimp, tofu and whatever you want before or after adding water starch!
Leftover chicken, and the cooked meat used for chicken stock, are perfect for chicken salad. Here's a straightforward rendition of the classic, without a fancy or modern twist in sight. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).