Chinese Chicken Salad Dressing Recipe

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.