ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Ginger Chicken Salad

4 cups cooked chicken, cut into 1/2-inch dice
1 cup water chestnuts (8-ounce can), drained and sliced
2 cups diced celery, about 1/2-inch dice
4 scallions, white and green parts, thinly sliced
Ginger mayonnaise (recipe follows)
Toasted sliced almonds, optional garnish

Combine all ingredients and refrigerate until serving. Serve the salad on dark salad greens. Garnish with a few toasted almonds if desired. Makes 8 servings

Ginger mayonnaise

Crystallized ginger can be found in Williams-Sonoma kitchen stores for $13.50 per pound. It's also sold in Asian grocery stores, but the quality is considerably less refined. Ginger leftovers are not a problem. Pass them as a candy nibble with coffee after an Asian-based dinner.

3 tablespoons lemon juice
1 egg
1 teaspoon ground ginger
1/2 teaspoon dry mustard
1 tablespoon sugar
1/2 to 3/4 teaspoon salt
1 cup vegetable oil
4 tablespoons diced crystallized ginger

In the container of a blender or food processor, combine the lemon juice, egg, ginger, mustard, sugar and salt. Start the machine and very slowly add the oil in a fine stream until the mixture thickens into mayonnaise.

Remove the mayo to a container and fold in the crystallized ginger.

Marlene Parrish

Thursday, June 03, 1999



bottom navigation bar Terms of Use  Privacy Policy