Erica invites herself over to Bridget Everett's kitchen, and together they rustle up a mean 5 spice chicken salad, smack some fish muniere and discuss their mutual disgust of white pepper, a spice for racists. Ingredients and recipes below!

5 SPICE CHICKEN SALAD INGREDIENTS:
1 small red onion, peeled, halved and thinly sliced
½ cup red wine vinegar
1 tablespoon sugar
1 tablespoon kosher salt
4 boneless, skinless chicken thighs
¼ cup hoisin sauce
1 teaspoon five-spice powder
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 tablespoons grapeseed or avocado oil
2 cups snow peas, strings removed, thinly sliced into julienne
¼ cup roasted, unsalted peanuts, chopped

CHICKEN RECIPE:
1. Make the pickled onions: In a small saucepan, combine the red wine vinegar, sugar and salt, and heat gently until the salt and sugar are dissolved. Place the onions in a small bowl and pout the hot vinegar mixture over them. Set aside.
2. Place the chicken in a bowl or shallow baking dish, and add the hoisin, five-spice, rice vinegar and sesame oil to the chicken. Combine well to coat the chicken thoroughly. Allow the chicken to marinate for 15 minutes if possible.
3. Heat a large sauté pan over medium-high heat, then add the grapeseed or canola oil. Remove the chicken from the marinade and allow any excess to drip off back into the bowl. Carefully place the chicken into the hot oil and allow it to cook for 3-4 minutes per side. Test for doneness by pressing the chicken, it should feel firm to the touch. You can also test it with an instant-read thermometer, it should read 165°. Remove the chicken from the pan and place on a clean cutting board.
4. Return the pan to the stove over low heat and pour any remaining marinade into the pan. Stir and allow it boil. Then remove the pan from the heat.
5. Slice the chicken thighs into 3-4 strips each, and arrange on a platter. Scatter the snow peas around the chicken then pour the cooked marinade over everything.

FISH MUNIERE INGREDIENTS:
4 flounder, catfish, or tilapia fillets
Kosher salt and freshly ground black or white pepper
All-purpose flour, for dusting
2 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
¼ cup dry white wine
2 tablespoons chopped fresh parsley, plus more for garnish
Juice of 1 lemon
1 cucumber, peeled, halved, sliced into half-moons and patted dry on paper towels

FISH MUNIERE RECIPE:
1. Season the fish with salt and pepper and lightly dust with flour. Pat them to shake off any excess flour.
2. In a large skillet, heat the pan for 1 minute, then add oil and heat the oil over medium-high heat until it shimmers. Gently add the fish fillets and cook the fish until crisp and golden on both sides, about 3 minutes per side.
3. Remove the fish from the skillet and set aside on a plate.
4. Return the pan to low heat, add the butter to the pan and allow it cook gently until it becomes light brown. Add the wine and then scrape up the browned on bits on the bottom of the pan. Gently boil the mixture for 1 minute to concentrate the wine and evaporate the alcohol. Remove the pan from the heat and add the lemon juice and parsley. Swirl the pan to combine then pour over the fish.
5. Return the pan to the stove over medium heat. Add another tablespoon of oil to the pan and gently add the cucumbers. Sprinkle with salt and quickly sauté the cucumbers for 2-3 minutes, until the just begin to soften. Serve immediately with the fish.