Chinese Chicken Salad -- Min Kingsford

1/2 lb. Chicken breasts

Marinade:
1/2 cup sugar
1/2 cup soy sauce
1/4 tsp. grated fresh ginger
1 small clove garlic(minced)
Mix together, marinate chicken in this mixture 1-2 hours.
Bake at 350 degrees for 1 hour. Cut into slices or small pieces.
Tip: I normally marinate with teriyaki sauce or Yoshida's original gourmet sauce (at Winco in the Asian section). This way makes it easier to marinate and it tastes better.

Dressing:
2 Tbsp sugar
1 tsp salt
1/2 tsp pepper
1/2 tbsp sesame oil
3 Tbsp vinegar
1/4 cup salad oil
Combine and chill (can be made ahead of time). Can use this amount of dressing 3 different times.

Salad:

1 head iceberg lettuce or whatever lettuce you have.

3-4 green onions

1/2 pkg. won ton wraps, deep fried in hot oil for 1-2 minutes

sesame seeds

In 13x9 baking dish, first layer--shredded lettuce heads, second layer--chopped stalks of green onion (if you don't like green onions, just omit), third layer--sprinkle chicken breast. Fourth layer--sprinkle fried wonton skin.(You have to deep fry the skin) and sprinkle sesame seeds. Fifth layer--put on the dressing right before serving the salad.

Bulgogi(Korean BBQ) -- Min Kingsford

Ingredients:

2 lbs thinly sliced beef (loin tip steak or any roast meet)

Marinade:

Mix all in blender:
1/4 cup soy sauce
1/4 cup sugar
1/4 cup water
2 tbsp. sesame oil
2 tsp. pepper
1-2 tbsp. minced garlic
1 tbsp. juice of ginger
1/2 onion

Sprinkle in after blending:

1 tsp. sesame seeds

Cooking Directions:

Slice the beef very thin. Combine marinade ingredients in food processor. After processing, put in a big bowl with sesame seeds and beef. Marinate for at least 1-3 hours.
Cook in frying pan with a little a bit of oil. Serve with rice.
You can add any kind vegetable you like, but cook the vegetables when the meat is almost 80% cooked.
Make extra sauce if you want to add a lot of vegetables.

Tip: Ask the butcher to slice the beef very thin like the lunch meat or slice cheese.