Oriental Chicken Salad

Yield: 8 servings

1 (4 1/2 Lb. ) Fryer
1 c Sliced Gingerroot
3 Stalks Celery, Diagonally
Sliced
4 oz Uncooked Rice Noodles
2 tb Vegetable Oil
1 1/2 tb Low Sodium Soy Sauce
1 tb Lime Juice
1 cl Garlic Minced
6 Green Onions Sliced
1/2 c Sliced Radishes
3 Carrots Diagonally Sliced

Instructions:Remove Giblets & Neck Fromm Chicken. Rinse Chicken; Pat Dry. Make Several Slits in Skin Of The Chicken & Insert Gingerroot Slices. Place Chicken in A Dutch Oven & Cover With Water. Bring To A Boil, Reduce Heat & Simmer 50 Min. OR Until Chicken Is Tender. Remove Chicken From Broth, Reserving Broth; Let Chicken Cool. Discard Gingerroot Slices. Skin & Bone Chicken & Cut Into 1/2 Inch Pieces. Set Asode. Bring Reserved Chicken Broth To A Boil; Add Celery & Carrots & Cook Over High Heat 45 Seconds. Drain Vegetables Well & Rinse Immediately Under Cold Water. Drain Well Again. Cook Rice Noodles According To Package Directions. Drain Well.

Combine Oil, Soysauce, Lime Juice,& Garlic. Add To Reserved Chicken, Celery, Carrots, Green Onions & Radishes, Tossing Gently. Spoon Rice Noodles Onto A Serving Platter. Arrange Chicken Mixture in Center. Chill Until Ready To Serve. About 245 Cal. Per 1 C. Chicken Mixture & 1/4 C. Rice Noodles. (Fat 8.9. Chol. 57.)

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Tenderloin Chinese Style

1 lb. beef tenderloin
3 T dry sherry
1½ T soy sauce
2 t oyster sauce
1 t sugar
1 t cornstarch
½ t baking soda
¼ t salt
1 clove garlic, crushed
1½ T vegetable oil
2 medium yellow onions, thinly sliced

Instructions:Remove and discard fat from meat. Cut meat across the grain into thin slices.

Combine sherry, soy sauce, oyster sauce, sugar, cornstarch, baking soda, salt and garlic in a medium glass bowl. Mix in meat. Cover and refrigerate at least 3 hours.

Heat oil in wok over high heat. Stir-fry onions in the oil until golden, 3 to 5 minutes. Transfer onions to a serving plate. Keep warm.

Add about 1/3 of the meat to wok, spreading out slices so they do not overlap. Cook slices on each side just until lightly browned, 2 to 3 minutes. Remove meat from pan and arrange over onion slices. Repeat twice to cook remaining meat.

Makes 4 servings

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Won Ton

ingredients:
1 pkg. won ton wrappers [found in the produce department]
1 pkg. pork sausage
4 scallions [diced]
1 can water chesnuts [diced]
dash of salt, pepper, and garlic salt

Instructions:Mix all ingredients

Lay won ton wrappers flat on counter top. Place 1 tsp. of mixture in the
center of each skin. Dip your fingers into a cup of warm water and
moisten two edges of the wrapper then fold it in half into a triangle
shape. Moisten the two outer points of the triangle then bring them
together. Fry in oil at 350 degrees for about 3 minutes. Turn over once
during cooking.

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Spicy Pepper Beef

MARINADE:
1/3 cup soy sauce
1/4 tsp. black pepper
**********
1/2 lb. beef cut into stir fry size pieces
3 tbls. vegetable oil
1/2 tsp. minced frest ginger
1/2 small green bell pepper, seeded and cut into matchstick pieces
1/2 small red bell pepper, seeded and cut into matchstick pieces
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground toasted Sichuan peppercorns (optional)
1 tsp. sesame oil
Hot cooked rice
Instructions:PREPARATION:

Combine marinade ingredients in a medium bowl. Add beef and stir to coat.
Set aside for about 30 minutes.

COOKING:

Place a wok or wide frying pan over high heat until hot. Add 2 tbls. of
the vegetable oil, swirling to coat the sides. Add ginger and cook,
stirring, until fragrant, about 5 seconds. Add beef and stir-fry for 2
minutes or until barely pink. Remove beef and set aside. Add the
remaining 1 tsp. vegatable oil to wok. Add green and red bell peppers and
stir-fry for 1 minute or until crisp-tender. Return beef to wok. Stir in
sugar, salt, pepper peppercorns, and sesame oil. Serve over rice.`

To be fair, I found this in A Wok for All Seasons by Martin Yan.
This serves about 3 to 4.

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Seafood Dumplings

1/4 lb. scallops or firm white fish
1 tablespoon fresh ginger
1 tablespoon rice vinegar
2 green onions, chopped
12 or so wonton wrappers

Instructions:Put all ingredients except wrappers in food processor or blender and
process until just blended. Put about a teaspoon filling inside each
wonton. Wet hands and seal each wonton. Place in a oiled steamer
basket (to prevent sticking) and steam about 3 minutes or until heated.

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Hot and Sour Soup

Ingredients:
1/4 cup pork shredded pork
3 T corn starch
1 t sherry
2 large dried black mushrooms
1/4 cup dried wood ears
1/4 cup dried tiger lily stems
1/2 cup cold water
1/2 cup bamboo shoots, shredded
1-2 T oil
1 T soy sauce
6 cups Chicken Broth
2 T cider vinegar
2 T dark soy sauce
1/2 cup bean curd, 1 inch cubes
1 egg, lightly beaten
8 drops Tabasco sauce (or as much as you wish for spicy soup to balance
flavors
1 T sesame oil
2 t chopped scallions
Instructions:Directions:
1. Mix the pork with sherry and 1 tsp corn starch(of the 3 TBS).
2. Soak wood ears, mushrooms, tiger lillies with boiling water. Cover and
soak for 15 minutes. Cut any of these up in a way that is desirable to you.
The mushrooms are the only vegetable that require cutting up.
3. Mix the remaining cornstarch with 1/2 cup of cold water and set aside.
4. Use a large pot which will eventually cook the soup and add oil. Heat
oil and add pork. Cook several minutes until pink is gone. Add the
mushrooms, wood ears, tiger lillies, bamboo shoots, light soy sauce and cook
for about 1 minute. Add the chicken broth and dark soy sauce. Cook until
soup becomes well heated. Add cider vinegar. Add bean curd
5. As soon as the soup begins to boil stir in the well-stirred cornstarch
mixture until the soup thickens. Add the Tabasco sauce. Add Tofu.
6. Mix in the beaten egg, stirring constantly
7. Taste the soup and adjust the vinegar, tabasco, soy sauce combination to
your desire.
8. Add the sesame oil and scallions.

NOTE: THE KEY TO A GOOD TASTE IS THE BALANCE BETWEEN THE HOT(TABASCO), THE
SOUR(VINEGAR), AND THE SOY SAUCE. YOU MAY NEED TO EXPERIMENT TO FIT YOUR OWN
TASTE. I usually double or triple this recipe. You can also use pepper
instead of tabasco.

# Servings: 4

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Fried Garlic Chicken Receipe

Ingredients:
2 Lbs. of Chicken (preferably Chicken wing pieces)
1 egg
1/4 cup of beer
2 Tbsp. soy sauce
3 Tbsp garlic salt
1/4 cup flour
1/4 cup cornstarch
1/2 tsp baking powder
dash white pepper

Instructions:Par boil chicken until well cooked ( This reduces the
amount of fat absourbed during frying). Mix remaining
ingrediants to make batter. Add chicken and toss to coat.
Cover and chill 1/2 hour.

Deep fry chicken in vegtable oil at 425F until golden brown.

Serves 4 to 6

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Foil Wrapped Chicken (appetizer)

2 scallions 1 oz. fresh ginger 2 Tablespoons soy sauce 1 Tablespoon sherry
pinch of brown sugar
pinch of salt
pinch of black pepper
1 lb. chicken meat
deep fat for frying

Instructions:Chop the scallions very finely; chop the ginger finely and mix with the
scallions soy sauce,sherry, sugar, salt and pepper. Cut the chicken into
bite size pieces and toss into the soy sauce mixture. leave covered for
at least 30 minutes.
Cut out squares of aluminum foil. Wrap each piece of chicken into a
piece of foil dropping in a litte extra sauce mixture in with the
chicken pieces Make sure chicken is securly wrapped with no leaks. Drop
the foil parcels in hot fat and fry for about 2 minutes turning once if
possible but not that important. Drain. The correct way to serve the
chicken is in its wrapper, since the wrapping holds in the flavour and
juices.

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Egg Rolls

1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil
Instructions:PREPARATION:
Boil cabbage and celery until very tender. Drain and squeeze
out excess water. Shred very fine and set aside to
drain further. Parboil shrimp and fry or bake pork. Mince both. Shred
water chestnuts and bamboo shoots. Mix all ingredients but egg together.
Beat egg. Wrap filling in egg roll skins and seal with egg.

COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg
rolls. When skin turns light golden brown, remove from oil and drain. (At
this point restaurants refrigerate them and finish the cooking process as
needed.) When cool, drop again into hot oil and fry until golden brown.
Makes 10.

The two-stage deep frying method is actually a professional Chinese chefs'
secret. It assures that the inside will be moist and not overcooked (as
anything overcooked becomes dry) and the outside will be crisp.

This recipe came from The Easy Way To Chinese Cooking by Beverly Lee. We
have used it many times and have had a lot of success and our friends like
it too.

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Dragon Breath Chicken Wings

12-16 chicken wings (who counts them?)

Marinade:
1/4 cup soy sauce
1 clove garlic, crushed/minced
1 tsp Five Spice powder
1/4 cup dry sherry
1 Tbsp. sesame oil
1/2 tsp. Tabasco or other hot sauce, or to taste

Instructions:Marinate wings in a large ziploc bag for 24-48 hrs., turning every
8 hrs. or so.

Grill for 12 to 15 minutes per side until well browned. Accompany with
fried rice,egg rolls, and/or stir-fried vegetables.

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Chicken Foo Yung

** Ingredients **

1 tbsp sunflower oil
200g (7oz) Fresh or frozen peas
1 Medium sliced onion, cut into 1 inch square slices
220g (8oz) Boned Chicken Breast, cut into strips
2 tsp salt
220g (8oz) Beansprouts
5 Eggs, beaten
optionally add a couple of Chinese mushrooms, or mange tout

Instructions:** Procedure **

1) Heat the oil in a wok.

2) Stir fry the chicken; brown lightly on moderate to high heat.

3) Add half the salt, the onions, the peas, and stir fry for 2 minutes.

4) Add the beansprouts and stir fry for 1 minute.

5) Add the eggs to the ingredients in the wok and reduce the heat to a
low setting.

6) Stir occasionally while the mixture sets so that the mixture does not
burn on the bottom of the wok.

7) When the mixture has set and is brown in places, the dish is ready

Serving suggestion: serve immediately on a bed of long grain rice.

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Chinese Fried Rice

Makes 3 to 4 servings.

** Stir Fry Ingredients **

2 tbsp sunflower or vegetable oil
225g (8oz) Cooked long grain rice
75g (3oz) Smoked lean bacon, finely diced
75g (3oz) Peeled prawns
2 size 3 eggs, beaten
100g (4oz) Fresh or frozen peas, blanched
6 Spring Onions
Salt and freshly ground black pepper

** To garnish **

Spring onion tassels

Instructions:** Procedure **

1) Heat the oil in a large frying pan or wok, until just smoking.
Stir in the rice and stir fry for 1 minute, then add the bacon and prawns.
Continue to cook for a further 5 minutes over a high heat.

2) Stir in the beaten eggs, peas and spring onions, and cook for a further
two minutes. Season to taste.

3) Serve piping hot, garnished with spring onion tassels.

Note: For best results, slightly undercook the rice.
This will stop the whole thing from becoming a slodgy mess.

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Chicken Cashew Stir Fry

Ingredients:
1 whole chicken breast skinned & deboned cut into 1/2 inch cubes
2 chicken thigh?s skinned & deboned cut into 1/2 inch cubes
6 oz. cashew?s
1/4 pound broccoli
1/4 pound snow pea pod?s
1/4 pound mushroom?s cut into small piece?s
1 green bell pepper cut into thin strip?s

1 red bell pepper cut into thin strip?s
1 small onion cut into small piece?s
1 clove garlic crushed
3 Tbs. hoisin sauce
2 Tbs. corn starch to be mixed with 3 Tbs. water
3 Tbs. peanut oil to cook cashew?s & chicken
1 Tbs. peanut oil to cook vegie?s in.To add to oil after cooking chicken

Instructions:Cooking method

Heat wok med. high heat. Pour oil around side?s. Drop nut?s into wok stir fry tell
golden brown.
Then remove and place on plate.
Salt & pepper chicken to taste.
Set heat on high.
Put garlic into wok stir fry 5 sec. Then place chicken into wok.
Stir fry tell chicken is done about 6 min?s. Then remove. Place on plate with nut?s.
. Set aside.
Add remaining oil to wok.
Add veggie?s. Stir fry tell crisp & tender.
Add hoisin sauce.
Put chicken and nut?s back iin.
Add corn starch and water mixture. Stir till thick
Serve over rice.
You may want to tweak some of the ingredient's to suit your taste.
ENJOY.

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Braised Chicken and Sweetcorn with Peppers

Makes 4 to 6 servings.

** Ingredients **

1 tbsp sunflower oil
3 Spring onions, chopped
2 Pieces of root ginger (about 1 inch cubed), shredded
500g (1lb) Boned Chicken Breast, cut into strips
2 tbsp Light soy sauce
2 tbsp Dry sherry
2 Green Peppers, cut into strips
425g (15oz) Tin of sweetcorn, drained

Instructions:** Procedure **

1) Heat the oil in a wok.

2) Stir fry the spring onions and ginger for 1 minute.

3) Add the chicken and brown lightly.

4) Add the peppers and sweetcorn and stir fry for 2 minutes.

4) Pour in soy sauce and sherry, and stir fry for 2 minutes.

5) Pile onto a warmed serving dish and serve immediately.

Serving suggestion: serve with either long grain rice, or noodles.

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Beef with Ginger and Onions

450 grams beef (use a good cut like filet, which has no gristle or
fat)
1 tsp. salt
1/8 tsp. pepper (or to taste)
1 1/2 Tbsp. corn flour
1 egg white
2 large onions, sliced into thin rings
1 Tbsp. ginger, grated fine
---------------
1 Tbsp. sugar
3 Tbsp. water
2 Tbsp. soy sauce
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2 tsp. corn flour
2 Tbsp. water
2 Tbsp. sherry, medium dry
---------------
1/4 cup sesame oil
2 Tbsp. vegetable shortening


Instructions:1) Cut the beef into thin strips (approx. 1 1/2 to 2 inches x 3/16-inch).
I find it easiest to first slice the beef into 3/16-inch layers, and then
slice the layers into 3/16-inch wides strips, and then if the strips are
too long, slice the strips in half (or thirds). Put the beef strips into
a bowl.

2) Mix the salt and pepper together in a small bowl and then sprinkle
this over the beef strips and mix well. Add the first amount of corn
flour (1 1/2 Tbsp.) and mix well. Add the egg white and mix well. Set
the bowl by your stove in position 1.

3) Put the sliced onions and grated ginger in a bowl together in position
2 by your stove.

4) Mix the sugar, soy sauce and 3 Tbsp. of water together in a small bowl
or cup and place in position 3 by your stove.

5) Mix the 2 tsp. corn flour, the sherry and 2 Tbsp. of water in a small
bowl or cup and place in position 4 by your stove.

6) Heat the sesame oil in a large frying pan or wok over high heat. When
hot, stir-fry the beef for 1 1/2 minutes. Take the pan from the heat
while you remove the beef from the pan into a clean bowl. Put this bowl
between the soy sauce bowl and the sherry bowl.

7) Return your pan to the heat and add the vegetable shortening. When
melted, stir fry the onions and ginger until the onions are tender. (This
is a tricky part, because you don't want to overcook the onions and yet
you don't want to undercook them either. I would say 5 minutes is about
the maximum time, but be careful. They should lose their hard round
shape. Taste them if you're not sure. Cook them until they are no longer
sharp.).

8) Add the soy sauce mixture and mix well.

9) Return the beef to the pan and mix well.

10) Add the sherry mixture to the pan and mix well for about 1/2 a
minute.

Serve with white rice.

This recipe is really easy to make and my kids (1 1/2 years and 3 1/2
years old) really love it, especially the onions! It is adapted from a
recipe in Kenneth Lo's "New Chinese Cookery Course", a book I highly
recommend.

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Beef in Teriyaki Sauce Recipe

Ingredients:
300 g beef, slice into strips
1 large red pepper (cut into strips)
or 1 medium sized onion (cut into strips)
2 tsp. chopped garlic
1/4 tsp. ground ginger or several strips of fresh ginger
2 tsp. cooking sherry or Chinese cooking wine
3-4 tbsp. your-favourite-brand teriyaki sauce
(EBARA brand tastes quite good)
1 tbsp. vegetable cooking oil
1 tsp. cornstarch in 3-4 tbsp. water

Instructions:Procedures:
Heat cooking oil over high heat.
Add garlic and ginger to cook for 1 min.
If using onion, add it together with the garlic and ginger.
Add beef, brown lightly and then add sherry.
Stir fry till beef is more or less done.
If using red peppers, add the red peppers now.
Lower heat to medium or medium high.
Add the teriyaki sauce.
Mix the sauce well with the beef and red peppers.
Stir fry for about 3-5 mins until the red pepper is cooked
but is still crispy.
Add the cornstarch mixture and cook until sauce thickens.
Serve with steamed white rice.
About 4 servings.

Note:
This dish is our own concoction. This dish can be cooked very
quickly and yet taste good.

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Beef Chow Mein

Makes 3 to 4 servings.

** Ingredients **

2 tbsp sunflower oil
225g (8oz) Minute steak cut into 1 inch strips
1 clove of garlic, finely chopped
2 Carrots, shredded
1 Onion, finely chopped
1 Packet of beansprouts
3 tbsp Light soy sauce
1 tbsp sugar
1/2 tsp salt
1 tsp Sharwood's Pure sesame Oil
250g Egg noodles, cooked and drained

Instructions:** Procedure **

1) Cook the noodles as per instructions on packet (different brands have
different cooking times.)

2) Heat the oil in a wok.

3) Add the beef and stir fry for 4 minutes, until almost cooked.

4) Add garlic, onion, carrot, and stir fry for 2-3 minutes.

5) Add the beansprouts, soy sauce, sugar, sesame oil, noodles, and mix
well.

6) Heat through and serve.

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Beef and Peppers in Hoi-Sin Sauce

Makes 3 to 4 servings.

** Ingredients **

1 tbsp sunflower or vegetable oil
175g (6oz) Minute steak cut into 1 inch strips
1 Red pepper, diced
1 Green pepper, diced
1 Onion, finely chopped
1 tsp Five spice seasoning
110g (4oz) Water chestnuts, halved
1/2 tsp garlic puree
2 tbsp Hoi-sin sauce
1 Beef stock cube (optional)

Instructions:** Procedure **

1) Heat the oil in a wok.

2) Add the meat to the wok and brown lightly.

3) Add peppers, onion, and stir fry for two minutes.

4) Add seasoning, water chestnuts, garlic puree, hoi-sin sauce, and stir
fry for 1 minute.

5) Optionally, crumble the beef stock cube into a little hot water, and
add to the wok to make a thick sauce.

Serving suggestion: serve with either long grain rice, or noodles.

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Basic Stir Fry

Makes 3 to 4 servings.

** Stir Fry Ingredients **

1/2 pound (250 g) lean beef, pork, chicken, or fish, with bones removed
4-6 cups of fresh vegetables, diced
3 tablespoons peanut oil
1-3 tablespoons of water

** Marinade Ingredients **

1 tablespoon soya sauce
1 tablespoon sherry or saki (rice wine)
1 teaspoon corn starch
1 teaspoon garlic powder
1/2 teaspoon ground fresh ginger (keeps well in the freezing compartment)

Instructions:** Procedure **

1) Mix the Marinade ingredients in a medium size bowl.

2) Cut the meat into thin strips, 1" long. Then soak the strips in the
marinade for at least 15 minutes.

3) Set the temperature of an electric non-stick wok to 360 F (185 C). Put
1 tablespoon of oil in the wok, and wait for the wok to heat up. When the
wok is hot, the red power indicator light will go off.

4) Put the marinated meat in the wok and stir constantly, for a few
minutes, with a couple of wooden spatulas or spoons. Remove the meat once
it is brown on the outside, but is still a little pink on the inside.

5) Wipe the wok clean with some paper towels. Be careful not to burn your
hands on the hot wok surface!

6) Add 2 tablespoons of oil, and wait for the wok to heat up again.

7) Add the vegetables and stir constantly until they are soft, about 5
minutes.

8) Add some water, amount depending on how much water has collected in the
wok from the vegetables. Then cover the wok and let the vegetables steam
for 3 minutes.

9) Add the browned meat and stir constantly until everything is hot, a
couple of minutes. Serve immediately with brown rice.

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Almond Chicken

Ingredients:

1 lb skinned chicken breast.
1 cup vegtable oil
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1/3 Slivered almonds

Marinade:

1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white

Seasoning sauce

1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch

Instructions:Instructions:
Dice chicken into 1 inch cubes. Combine marinade ingrediants, add
chicken and mix well. Let stand 1/2 hour. Heat oil in wok, add chicken
and stir fry until browned. Remove chicken and drain well. Stir fry
ginger, onion, pepper and bamboo shoots for about 1 minute until
vegtables are crisp-tender. Combine ingrediants for seasoning sauce in a
small bowl, mix well and add to wok. bring to boil. Add chicken to
boiling sauce. Stir fry chicken until coated with sauce. Add almonds, mix
well and serve hot.

Serves 4

Variation:
Deep fry slivered almonds in vegtable oil for 2 to 3 minutes to crisp
them up. drain well on paper towel. Let stand for 5 minutes before using.

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