Instructions: The best Chinese chicken salad Ive had is a variation on the one in Kenneth Homs cookbook, Fragrant Harbor Taste. (The book is out of print in the US but a used book dealer can find one easily if anyone is interested.)

I am not as observant as many on the list; the chili sauce, although vegetarian, may present a problem. Is there a kosher brand or equivalent?

Combine chicken, scallions, ginger, salt and enough water to cover in a large pot. Bring to a boil and then reduce to a simmer for 20-30 minutes.

Turn the chicken once or twice during cooking time. Turn the heat off, cover, and let the chicken rest in the liquid until cooled.

Heat a wok or skillet until hot. Add the oil, and when it is hot, add the garlic, scallions and chili bean sauce and stir-fry 20 seconds (until the fragrance is released.) Add the rest of the sauce ingredients and simmer for 5 minutes. Set aside and allow the sauce to cool.

Skin the chicken and remove all the meat from the bones. Shred the meat and arrange on a serving platter. Pour the sauce over the meat and serve, garnished with chopped coriander.

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