6 pieces of won ton pi, lightly fried or canned chow mein noodles
1/4 cup sugar
1/4 cup Japanese vinegar
1/4 teaspoon black pepper
1/2 cup oil
Heat sugar, Japanese vinegar and pepper over low heat until sugar dissolves. Cool, then add 1/2 cup oil.
Cook chicken in a little water and grated ginger. Cool and shred.
Right before serving, mix chicken, lettuce, almonds and won ton pi/chow mein noodles.
Pour on salad dressing and mix well.
Contributed by Kuakini Medical Center's Dietary Department
Ginger-soy Ribs (Auntie Vivian)
Marinade: 3/4 cup soy sauce/shoyu
1/2 cup maple syrup or honey
1/2 cup dry sherry
5 mashed garlic cloves
3 tablespoons of finely minced fresh Hawaiian Yellow ginger
Combine the marinade ingredients in a small saucepan and boil vigorously for 5 minutes or until the liquid has been reduced to 1 1/3 cups. Cool and pour over 6 pounds of spareribs.
Marinate the ribs for at least 4 hours or overnight, covered in the refrigerator. Turn from time to time.
Preheat oven to 450 degrees and brown ribs for 30 minutes without basting - turning once. When ribs have browned, lower the temperature to 300 degrees and cook for another 90 minutes, turning and basting with the marinade every 20 minutes.