I am looking for the recipe of the dressing on “Chinese Chicken Salad”
offered by the restaurant “Chin Chin” in Los Angeles. This is not the
ginger dressing from Benihana, it is a red ginger dressing that you
can only get on this salad, they do not sell it separately or in
stores and is described as follows on their menu:

CHINESE CHICKEN SALAD
Roasted chicken, shredded lettuce, scallions,
shredded carrots, toasted almonds and crispy noodles tossed in a tart
red ginger dressing.

They are on the web at http://www.chinchin.com , they have locations
in California and Las Vegas, all of their locations are listed on the
website. A good source for this may be someone that has worked at a
“Chin Chin”.  Thanks

Hello, 
Well I should have eaten my dinner before looking this up, because now
I'm hungry after doing some research for this delicious recipe!  :)  I
was able to find this for you at 2 websites, both had the same
ingredients.  I hope this is what you are looking for.
The website url: 
 
&lt;a href=&quot;<a href="http://www.cyber-kitchen.com/ubbs/archive/ASIAN/Chinese_Chicken_Salad_Recipes_(4">http://www.cyber-kitchen.com/ubbs/archive/ASIAN/Chinese_Chicken_Salad_Recipes_(4</a>&quot;&gt;<a href="http://www.cyber-kitchen.com/ubbs/archive/ASIAN/Chinese_Chicken_Salad_Recipes_(4">http://www.cyber-kitchen.com/ubbs/archive/ASIAN/Chinese_Chicken_Salad_Recipes_(4</a>&lt;/a&gt;)_by_Sue_Freeman.html
 
&amp;quot;For the dressing:  
 
1/2 cup sherry or red wine vinegar  
1/2 cup soy sauce  
1 ounce hoisin sauce (Koon Chun brand is the best)  
Salt to taste  
Chili-garlic sauce to taste  
1 tablespoon fresh ginger, minced  
1/2 cup red ginger, minced  
1/2 green onions, minced  
1 ounce honey  
1/2 cup toasted sesame oil  
 
Combine all the ingredients for the dressing. Set aside. Prepare all
the ingredients for the salad. Toss together at the last minute and
serve.&amp;quot;
 
And I must add:  To your health, which is what &amp;quot;Chin Chin&amp;quot; means! 
tlspiegel-ga  

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Clarification of Answer by tlspiegel-ga on 27 May 2002 20:31 PDT

Hi again, 
Well I tested the url from my answer to you and came up with an error.
 Here it is again... hopefully Google answers will allow this to be a
link.  I have tested the url in an email to me, and it sent me
directly to Sue Freeman's site. Trying this again...
(You might have to copy and paste it if the link isn't working from
Google Answers.)
&lt;a href=&quot;<a href="http://www.cyber-kitchen.com/ubbs/archive/ASIAN/Chinese_Chicken_Salad_Recipes_(4">http://www.cyber-kitchen.com/ubbs/archive/ASIAN/Chinese_Chicken_Salad_Recipes_(4</a>&quot;&gt;<a href="http://www.cyber-kitchen.com/ubbs/archive/ASIAN/Chinese_Chicken_Salad_Recipes_(4">http://www.cyber-kitchen.com/ubbs/archive/ASIAN/Chinese_Chicken_Salad_Recipes_(4</a>&lt;/a&gt;)_by_Sue_Freeman.html
 
Even hungrier now...  :) 
tlspiegel-ga  

---

Request for Answer Clarification by troyspam-ga on 28 May 2002 00:00 PDT

Hi,  
 
Thank you for the answer, I sadly already have this dressing, while
good and tasty , I am looking for a specific dressing that "Chin-Chin"
creates. So I must keep looking.
 
Thanks again  
 
Regards  

---

Clarification of Answer by tlspiegel-ga on 28 May 2002 09:35 PDT

I am sorry this is recipe is not what you were seeking.  When I
researched it, I agree the answer I gave to you was on the first page
of my search using Google, but the depth of my research went further
than that.  I called several restaurants in town, along with asking an
acquaintence who lives in LA and is familiar with Chin Chin's
restaurant.  Without being defensive I really thought this was the
appropriate and correct answer for you.  I am sorry.  I wish you good
luck in your search... (sounds yummy to me!)
Thank you and have a great day, 
tlspiegel-ga  

---

Request for Answer Clarification by troyspam-ga on 28 May 2002 14:39 PDT

Ok All thanks for the answers please keep trying, I have kicked it up
a notch on my end and went and got a job application for "chin Chin" i
wonder if the software company I am a consultant for will consider
this moonlighting :) So into the kitchen as a dishwasher or prep cook
I go ... but please keep trying and I will share the wealth when I get
it chin chin :) 

---

Clarification of Answer by tlspiegel-ga on 28 May 2002 14:53 PDT

Quote: Ok All thanks for the answers please keep trying, I have kicked
it up
a notch on my end and went and got a job application for "chin Chin" i
wonder if the software company I am a consultant for will consider 
this moonlighting :) So into the kitchen as a dishwasher or prep cook 
I go ... but please keep trying and I will share the wealth when I get
it chin chin :)  
 
Hello again troyspam-ga 
WoW... I'll be hoping they hire you.  Please keep us posted on what
you find out, and good luck to you.
 
Once a long time ago, I ate at a very nice restaurant and had the most
terrific salad, and the dressing was quite different and very tasty. 
I called the restaurant and asked to speak to one of the chefs. 
Interestingly enough, the chef was happy to give me the recipe...
 
Because of this, I did put in a call to Chin Chin last night but was
not able to reach anyone... just voicemail picked up.
Regards, 
tlspiegel-ga 

The recipie provided is not the one requested, although a great
dressing and good salad :)

Although this is a good dressing, it is not the one from "Chin-Chin"
in Los Angeles, CA. The answer is also the first answer that comes up
in a basic search on the site.

For what it's worth, here's a bit of info from the LA Times of a few
years back...you might want to track down the book they mention:

The basic formula--sliced chicken breast, rice noodles, lettuce, green
onions, strips of fried won ton--has many variations. Some versions
may include carrots, red cabbage, cilantro, fried noodles, almonds
and/or sesame seeds. It's served with any of three basic dressings: a
ginger-spiked sweet-sour vinaigrette, a honey-thick rust-colored sweet
dressing and a creamy dressing with a mustard tang. Who created it?
Many foodies credit Madame Wong, a Shanghai-born cooking teacher, now
retired, who taught here in the '70s and '80s through UCLA Extension.
Her recipe for Chicken Salad with Rice Sticks, which appeared in
"Madame Wong's Long-Life Chinese Cookbook" by Sylvia Schulman
(Contemporary Books, 1977), has certainly been influential. It was
popularized by a former student of hers, Bob Mandler, owner of the
Chin Chin restaurants.

Hello,

As a Chinese and a senior gourmet,I am happy to help.I think you go to
following link and will what you want.
http://groups.google.com/groups?hl=zh-TW&lr=&ie=UTF8&oe=UTF8&c2coff=1&threadm=3872D8FA.5BF119BF%40no_way.berkeley.edu&rnum=1&prev=/groups%3Fhl%3Dzh-TW%26lr%3D%26ie%3DUTF8%26oe%3DUTF8%26c2coff%3D1%26q%3D%2522Chinese%2BChicken%2BSalad%2522%2B%2B%2522chin%2Bchin%2522%26btnG%3DGoogle%25E6%2590%259C%25E5%25B0%258B

joe

Hello
At the Epicurean School of Culinary Arts site they advertise this:
"Chin Chin's Chinese chicken salad ... with red ..." 

that is the blurb under the listing in google:

http://epicureanschool.com/epicurean/classes/workshops.html

There is a contact email address but I receive and error notice when I
try to email to them.. perhaps you can try to contact them.

Good luck
Jay

I love the Chin-Chin Chinese Chicken Salad as well. I remember one day
I got some of the dressing in a little container to go, and I used my
tastebuds to analyze what was going on. From my recollection, these
were the ingredients:

soy sauce
ginger
sugar
rice wine vinegar
chili flakes
corn, vegetable or other light oil

Just don't remember the proportions. I wrote it down somewhere, I will
try to dig it up.

--cranbo