[ THE ELECTRIC KITCHEN ]

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Crisp strips top
chicken salad

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These dishes were prepared by Joan Foley and Susan Spegar on "The Electric Kitchen" Sunday, on an episode called "Healthy Cooking in Paradise." The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Chinese Chicken Salad

1 whole (3- to 5-pound) fryer
1/2 large onion
4 cloves garlic, crushed
Roots from 1 bunch cilantro
1 cup celery leaves
1-inch piece ginger, crushed
1/4 of a lemon
Pepper to taste
6 cups coarsely chopped won bok (celery cabbage)
1 medium red onion, chopped
1 cup sliced celery
1 cup peas
1/2 cup fat-free Oriental salad dressing
1/2 cup chopped dry-roasted unsalted peanuts
1 to 2 bunches of cilantro, chopped

>> Baked Won Ton Strips
1 package (10 ounces) won ton wrappers
Vegetable oil spray
Garlic powder

Place chicken in a pot with onion, garlic, cilantro roots, celery leaves, ginger, lemon and pepper; add enough water to cover. Bring to a boil, then simmer, covered, 30 minutes. Remove chicken, drain and chill.

To make won ton strips: Preheat oven to 400 degrees. Slice won ton wrappers into strips and spread on baking sheet. Spray with vegetable oil spray and sprinkle with garlic powder. Bake 5 minutes or until brown and crisp.

To assemble: Remove skin and bones from chicken; shred meat. Place in a bowl with won bok, red onion, celery and peas; add dressing and toss gently. Top with peanuts, cilantro and won ton strips. Serves 10.

Nutritional information unavailable.

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