Chicken Salad and Saucy Broccoli

DEAR SOS: Madame Wu serves the best chicken salad at her restaurant in Santa Monica. Is it possible to have a recipe or facsimile thereof?

--JANICE

DEAR JANICE: Why settle for second best when you can have the real thing? Sylvia Wu said she had no idea the dish would catch on so quickly when she introduced the simple improvisation on an elaborate Chinese banquet dish in the 1960s. “It’s been a bestseller ever since,” said Wu. It wasn’t long afterward that other restaurants around the country recognized the appeal of Chinese chicken salad, and today there are literally hundreds of copies and variations. We too think Wu’s version remains among the best.

MADAME WU’S CHINESE CHICKEN SALAD

2 quarts oil for deep-frying

8 squares won ton dough, cut in 1/8-inch strips

1/4 (7- or 8-ounce) package rice stick noodles

1 head iceberg lettuce

2 cups diced or shredded cooked chicken, chilled

1 teaspoon prepared mustard

1/4 teaspoon five-spice powder, optional

1 teaspoon sesame oil

2 tablespoons light soy sauce

3 tablespoons finely chopped toasted almonds

1/2 cup thinly sliced green onions, whites only

Heat oil in deep fryer to 350 degrees. Fry won ton strips until light tan in color. Remove and drain on paper towels.

Divide rice noodles into 3 portions. Drop 1 portion into hot oil and cook just until noodles expand, becoming white and puffy. Remove instantly with slotted spoon. Drain on paper towels. Continue to cook remaining noodles, 1 portion at time.

Shred lettuce and place on large platter. Chill.

Just before serving, combine chicken, mustard, five-spice, sesame oil, soy sauce, almonds and green onions in large bowl. Mix well. Add crisp-fried won ton strips and rice noodles and mix thoroughly. Noodles will break into small bits when mixed. Pile salad over lettuce. Do not toss. Makes 4 to 6 servings.

Note: Double or triple dressing recipe according to taste, if desired.

Variation:

Leftover Turkey or Barbecue

Chicken Salad:

Use above recipe but substitute any leftover turkey or store-bought barbecued chicken for cooked chicken. Instead of won ton strips and rice noodles use 3 cups canned shoestring potatoes.

DEAR SOS: Sambi of Tokyo in Downey serves sauce on their broccoli that even President Bush would have to like. I have not been able to duplicate the sauce. Can you help?

--THELMA

DEAR THELMA: Sambi’s president, Kaz Kawakita, says that the exact recipe was too difficult to reproduce because the mayonnaise is made from scratch. He offered this simplified recipe for home cooking.

SAMBI’S BROCCOLI SAUCE

2 cups mayonnaise

2 tablespoons sugar

2 tablespoons soy sauce

2 tablespoons chopped parsley

Place mayonnaise in bowl. Add sugar and beat with wire whisk. Whisk in soy sauce and parsley. Serve over steamed broccoli or other vegetables. Makes about 2 cups.

DEAR SOS: I couldn’t wait to tell you that I think the recipe for strawberry cake the Times’ reader requested is not the one she wants. This is it and it’s terrific.

--FRAN

DEAR FRAN: This was a My Best Recipe in 1983 from reader Linda Adewale of Los Angeles. And, thank you for reminding us.

MY BEST STRAWBERRY CAKE

1 (32-ounce) package white cake mix

1/4 cup flour

1 cup oil

1/2 cup water

4 eggs

1 (3-ounce) package strawberry gelatin

1 cup chopped strawberries

Whipped cream or whipped topping

Strawberry Frosting

Whole strawberries, hulled

Combine cake mix, flour, oil and water in large mixing bowl. Beat at medium speed. Add eggs, 1 at time, beating at medium speed 2 to 3 minutes or until well blended. Beat in gelatin mix. Fold in chopped strawberries.

Turn into 2 greased and wax paper-lined 9- or 8-inch round layer cake pans. Bake at 350 degrees 30 to 35 minutes or until wood pick inserted in center comes out clean. Cool completely on wire racks. Spread whipped cream between layers and frost sides and top with Strawberry Frosting. Garnish with whole strawberries. Makes 1 (9-inch) layer cake.

Strawberry Frosting

1/2 cup butter or margarine, at room temperature

1 pound powdered sugar

3/4 cup chopped strawberries, drained

Cream butter and sugar until light and fluffy. Slowly add strawberries. Beat at high speed just until smooth. Use immediately.