I need a dressing recipe for chinese chicken salad!?

This is the salad dressing recipe I mostly use for Bon Bon Chicken, a Szechuan appetizer, shredded chicken top on rice noodle salad (steamed chicken + cucumber slices+ rice thick noodle or bean thread sheets)





%26lt;%26lt;%26lt;%26lt;%26lt; Chicken %26amp; cucumber salad dressing %26gt;%26gt;%26gt;%26gt; serves 2





1 tablespoon sesame oil


1 teaspoon of fresh garlic (chopped finely)


1 teaspoon chili oil (optional)


1 tablespoon soy sauce


1 tablespoon rice vinegar


1 teaspoon sugar


2 tablespoons sesame paste (or peanut butter)


1/2 teaspoon roasted white sesame seed (as garnish)





Mix all ingredient well and pour on salad, sprinkle sesame seed on top. (You may add more sesame paste to thicken the dressing)





Here is another one which I use for roasted chicken salad (roasted chicken, lettuce, cherry tomatoes)





%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Roasted chicken salad dressing %26gt;%26gt;%26gt;%26gt;%26gt;%26gt; Serves 4





2 gloves of garlic, crushed


2 slices of fresh ginger, crushed


2 stalks of green onions, finely chopped


1 red chili, seeded, finely chopped


3 tablespoons soy sauce


1 tablespoon rice vinegar (or balsamic vinegar)


a pinch of salt


1 teaspoon of sugar


1 teaspoon ground peppercorn


1 tablespoon of sherry, cooking wine


2 teaspoon of sesame oil





1) Heat frying pan or wok on low heat, add sesame oil and stir fry garlic %26amp; ginger till golden, add all other ingredients into the pan / wok. Bring to boil. Remove from heat. Let it cool.


2) Serve dressing at the table with warm roasted chicken pieces top on bed of lettuce and garnish with cherry tomatoes.I need a dressing recipe for chinese chicken salad!?
Chinese Chicken Salad Dressing





1 cup Granulated sugar


1 cup Water


1/4 cup Rice Wine Vinegar (or to taste)


Water


1 x Sweet Pickled Ginger, as much as you like (See Note)





Note:


( I used ';pink';, thinly sliced sweet pickled ginger).


Place the sugar and water into a saucepan. Bring to a boil and boil until the sugar is completely dissolved. The mixture will be hot at this point. I added the pickled ginger at this point. Let the mixture cool to room temperature.


Pour in the rice wine vinegar (I only had the seasoned-which is sweet-probably would be better off using the unseasoned). Add the vinegar and taste. Keep adding vinegar until it's as tart/sweet as you like. If the dressing is too strong, add a little water and taste. Keep adding the water until it's what you remember from your favorite Chinese restaurant. Refrigerate overnight to let the flavors blend.