Cooking: Chinese Chicken Salad with Scott Kihara

Place the mustard and five-spice powders, garlic and ginger in a bowl.

Add the water and whisk.

Pour in the hoisin sauce, soy sauce and rice vinegar and whisk.

Pour in the sesame oil followed by the canola oil while whisking quickly to create a smooth dressing.

Refrigerate any additional dressing for future salads.

Take a salad bowl and add julienned romaine lettuce, chopped red endive or chicory, julienned cucumber, bell peppers, celery and steamed chicken breast, and toasted cashews.

Add 6 tablespoons of hoisin dressing and mix.

Garnish with fried noodles, cilantro and cherry tomatoes.

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