• chicken meat cut into small square blocks, mix well with salt, egg white, sesame oil and 10g starch;
• bamboo pressed flat then cut into small blocks;
• mix 5g starch with 10g water (starch water).

• start stove with mid fire, add 50g cooking oil to the wok, add chicken and stir until turned color and cooked, move the chicken out to a plate;
• add 50g cooking oil to the empty wok, add bamboo, green onion, ginger, stir until smell good;
• add cooking wine, soy sauce, sweet sauce, sugar, bi fire stir then add in with starch water;
• add chicken from plate, stir even in wok and add sesame oil;
• remove power from stove, move to a plate. 

• dip the chicken into boiled water quickly to remove any blood, take out as soon as possible;
• put chicken into a clean pot with clean clean water, ginger slices, and 1 green onion head, boil once, remove any floats and return stove power to small;
• stew chicken to 60% done, stop fire, remove any floating chicken oil and onion and ginger, after cooled down, take out chicken and chop into four pieces, put into another clean pot;
• Add salt, cooking wine, cloves, aniseed and cassia bark to the chicken soup, start up stove and boil, remove any float and stop fire;
• Once cooled down, add fermented glutinous rice into the soup, mix well and filter out any residue, add the soup onto the chicken in another pot;
• seal the pot for 12 hours;
• Take the chicken out and chop into blocks, move to a plate and add some of the soup.

• smash the chicken breast, put into a bowl;
• add chicken broth 50g, green onion and ginger, starch water 5g;
• use another bowl to break the egg and beat to foam shape;
• mix the egg together with the chicken, salt 1.5g;
• clean pea leaves;
• mushroom fully soaped with water until soft, squeeze out water and cut into small pieces.

• start stove and wok with oil until 30% cooked;
• hand press the chicken mix into flat pieces, add to the wok and fry, remove from wok when done to filter extra oil;
• start wok and stove again, add a little oil;
• add pea leaves, stir;
• add chicken broth, salt, cooking wine, mushroom, stir;
• add starch water, chicken, stir and move a plate.

• smash chicken thoroughly;
• avoid high oil temperature when frying chicken;
• final stir needs to be light, not to stir loose the chicken pieces.

• clean duck, cut open from its back, crash bones;
• wipe entire duck with soy sauce;
• green onion cut into 4" sections;
• use knife to break loose ginger block.

• start stove, wok and oil until 80% cooked;
• add green onion, fry until gold, remove and filter extra oil;
• add duck, fry until changing color;
• put a bamboo net on bottom of a wok, put in duck;
• add water to submerge entire body;
• add soy sauce, sugar, ginger block, green onion, cooked bamboo, cooking wine;
• cover with lid, big fire to boil;
• return to small fire to stew for about 2 hours until fully done and soft;
• remove fire, pick onion to a bowl, add duck on top, pour in soup from pot;
• steam in a steamer for 0.5 hour, turn the duck upside down on a plate;
• start stove and wok again, add the soup from the bowl;
• boil, add starch water and sesame oil to form thick gravy, spread on top of duck.

• slice dry Tofu into thin threads;
• slice cooked bamboo into threads;
• put dry shrimps into a bowl, add salt, starch water and egg white, mix to gravy;
• remove shells from shrimps.

• put dry Tofu threads into a bowl, add boiling water, use chop sticks to stir, filter out water, repeat two more times;
• dip pea sprouts in boiling water, take out immediately;
• start stove and wok, add cooking oil, wait until 40% cooked, add shrimps, stir briefly until color changed into white, remove from wok and filter out oil;
• with stove still on, add chicken broth, Tofu threads, chicken threads, bamboo root threads, shrimps, cook until soup becomes thicker, add soy sauce, salt, cover with lid and cook in small fire for 5 minutes;
• take out to a plate, surround with pea sprouts.

• Remove all bones from chicken, cut into 3 inch x 2/3 inch pieces.

• Marinate with half of the soy sauce and cornstarch paste for 20 minutes.

• Remove the seeds from hot red peppers. Cut into cubes.

• Slice the garlic cloves.

• Mix rest of the soy sauce, cornstarch and wine as the seasoning sauce and mix.

• Heat the wok until very hot, add 2 cups oil.
• When the oil reaches 450 degrees F, fry the chicken until the meat turns white. Drain.
• In 2 tablespoons oil, quickly stir-fry garlic and red pepper.
• Add chicken, stir-fry for 10 seconds.
• Pour in the seasoning sauce and mix thoroughly.
• Sprinkle vinegar and sesame oil on top and serve immediately.

1 Onion, 1 Small tin of pineapple chunks, 2 Spring Onions, 1 tbsp of rice wine or sherry, 2 tbsp cooking Oil, 1 Clove of Garlic.

For the Sweet and Sour Sauce: (3 tbsp Tomato Ketchup, 1 tbsp White Vinegar, 1 tbsp White Sugar, 1 tsp Salt, 1 tsp Ground Pepper, 1 tsp Corn flour (corn starch), 1/4 pint of water or stock)

• Slice the chicken breast into thin strips, and marinate with 1/2 teaspoon of salt, 1/2 teaspoon of pepper and a pinch of cornflower mixed with the rice wine or sherry.
• Leave to marinate for 15-30 minutes whilst making the sauce.
• To make the sweet and sour sauce take all the ingredients except the cornflower and mix in a saucepan. Then bring to the boil and simmer on a low heat for 10-15 minutes whilst frequently stirring.
• Mix the cornflower with a little bit of water till dissolved and pour straight into the boiling sauce. Mix in and remove from the heat when the sauce has thickened.

• Heat up the oil on a low heat in a frying pan or wok. Add the chicken and fry until golden and crispy on the outside. Crush the garlic and add to the pan, stirring until you can smell the garlic but so as not to burn it.
• Chop the vegetables into chunks or slices and add them all into the pan.
• Stir fry for a few minutes until the onion starts to go a little soft and then add the sweet and sour sauce.
• Cook for another couple of minutes to combine the flavors and you are ready to serve.

• Flatten the chicken fillets by pounding with the blunt edge of a cleaver, then cut into bite-sized pieces.
• Roast pepper in a dry pan, stirring or shaking the pan, until fragrant,
• then turn onto a board and crush finely or pound using a mortar and pestle.
• Mix with salt and sprinkle over chicken, mix and leave 5-10 minutes.
• Stir together the soy sauce, wine and sugar until sugar dissolves.
• Pour over chicken, turning the pieces well in the marinade and leave for 30 minutes.

• Heat a wok, add the peanut oil and fry the dried chillies for 1 minute.
• Add spring onion, ginger and garlic and stir-fry for no more than 10 seconds.
• Add chicken and marinade and stir-fry on high heat until all the chicken has come in contact with the hot wok and changed colour.
• Turn heat low, cover and simmer until chicken is tender, about 5 minutes.
• Combine sesame oil, vinegar and chilli bean sauce. If there is too much liquid in the wok raise heat and turn pieces of chicken over until the sauce reduces and coats the chicken. Pour the vinegar mixture over and toss to distribute.
• Discard dry chillies and serve immediately, with steamed rice.

1 lb. Duck meat cut into bite-size pieces

5 Tbsp. Toasted almonds

• Heat remaining oil in pan over high heat.
• Add the duck and spring onions (shallots/scallions)
  and stir fry for a minute and a half.
• Add sugar & soy sauce and stir-fry for 30 seconds.
• Add the peas and almonds.
• Stir-fry for another minute.
• Dissolve the cornstarch in the stock and sherry.
• Add to the pan, stirring until the sauce thickens.
• Simmer for a final 30 seconds.
• Serve hot.
• Braised celery and fried rice go nicely with this dish.

• Put a kettle of water on to boil.
• Wash and dry the duck thoroughly.
• Mix all of the filling ingredients together and place the filling into the cavity of the duck.
• Sew up the opening with a needle and thread.
• Pour the boiling water over the entire body of the duck. The skin will tighten and immediately separate from the flesh.
• Heat the maltose with the vinegar until the maltose dissolves. Gently rub the mixture over the duck.
• Hang the duck in a drafty place to dry for at least 6 hours (overnight is a good idea).

• Preheat the oven to 375 degrees.
• Roast the duck on a rack for about 1 hour, or until the skin is crisp and reddish-brown.
• Meanwhile, make the mu shu pancakes:
• Place the flour in a small mixing bowl, quickly pour in the boiling water and mix together as quickly as possible (it is important that the water be at a good boil). The mixture will be flaky.
• Add the salt and groundnut oil and work in.
• Continue to stir for 2 minutes, until the mixture becomes soft and pliable, yet a little firm.
• Divide the dough into two equal parts.
• Roll out each piece of dough into a sausage-like roll about 2 inches thick by 4 inches long.
• Cut each roll into 4 pieces. On a lightly floured surface, roll each piece into a 6-inch circle.
• Grease the bottom of a flat skillet (frying pan) with a little groundnut oil and fry each pastry circle, one at a time, on low to moderate heat.
  Move the pan occasionally to prevent the pancakes from burning.
• Turn the pancake onto the other side when small bubbles appear. Keep covered with a damp tea towel until all the pancakes are cooked and ready to serve.
• Serve the duck with the mu shu pancakes, scallions and hoisin sauce.

• Combine the star anise, Sichuan peppercorns, cinnamon and salt in a skillet;
• heat, shake the skillet, until the spices begin to smoke and the salt starts to turn a light golden
  color. Cool.
• Sprinkle some of this mixture into the cavity of the duck including all the star anise and the cinnamon stick.
• Add the ginger and scallion to the cavity and skewer closed.
• Rub the outside of the duck with the rest of the seasoned salt mixture and hang the duck by a string (around the neck if the duck has a head or under the wings if not) overnight in a cool, airy place.
• The next day, steam the duck on a plate in a large steamer or covered wok for an hour to an hour and 15 minutes.
• Cool and rub all over with a small amount of dark soy sauce.
• Wrap in foil and refrigerate until ready to cook. (It's fine this way for a day or two.)
• Several hours before cooking, take the duck out of the refrigerator and make a light batter:
  Mix the sherry with the cornstarch and sugar until well blended then stir in the egg white. Rub thoroughly over the duck and allow to sit.
• Heat a large quantity of oil until nearly smoking in a 16-inch or larger wok or in a large deep fryer.
• Immerse the duck in the oil and fry until golden, about 15 minutes, spooning the oil continuously over the exposed part of the duck. You might want to turn the duck during this time. If so, carefully remove it with a large slotted spatula or skimmer and drain
  the cavity into a bowl before adding it again to the hot oil. When the duck is done, drain it on paper towels.
• Let the duck rest for 5 to 10 minutes, then carve it Western-style or cut into pieces, Chinese-style.
• A suggestion is to serve it on a bed of watercress that has been sprinkled very lightly with sesame oil. The juices from the duck will blend with the sesame oil to make a sauce.
• TEA-SMOKED DUCK; Follow the steps above and steam the duck only 1 hour.
• Before refrigerating, line a large wok with aluminum foil and spread 1 cup of uncooked rice, 1 cup of sugar and 1/2 cup of Chinese black tea over the
  bottom.
• Put the duck on a metal rack suspended over the tea mixture;
• cover with the wok lid. Moisten paper towels and press them around the edge of the wok lid forming a seal. Turn the heat to medium high and allow the duck to smoke for 15 to 20 minutes. Turn off the heat and let the duck sit for another 45 minutes. Uncover, wrap the duck and refrigerate. Then proceed as in the master recipe.

• Remove meat from bones of chicken.
• Cut meat, onion and celery into 3/4" cubes.
• Cut water chestnuts into quarters.
• Cut pineapple slices into eighths.
• Mix cornstarch, soy sauce, salt and water.
• Smear chicken with mixture.

• Heat 1 TBS lard or cooking oil in frying pan.
• Add onion and stir half minute.
• Add celery and water chestnuts and cook, stirring, 1 minute. Remove.
• Heat remaining 3 TBS lard or cooking oil.
• Add chicken meat and cook 2 minutes only  (overcooking the diced chicken will ruin the dish).
• Return vegetables; add pineapple pieces.
• Stir until heated.
• Add pineapple syrup. Bring to a boil.

A Cook from Montreal, Quebec, Canada, North America on 02/12/03: IF not using pineapple syrup add almost double or even triple the amount of pineapple juice instead. It was like there was a party in my mouth....and everyone inside was wearing fancy clothes and drinking expensive champagne.

SandsFL ( sandsfl@a... ) from Jacksonville, FL on 05/27/02:
Very simple recipe to follow. Nice light flavor. My husband commented it was a great summer dish.

A Cook from Boston, MA on 11/13/00: I am not a fan of water chestnuts or celery in "Chinese food" (in quotes because this 60's rendition is hardly the real thing), but with a few adaptations this was a good quick meal. First I sautéed the onions in peanut oil then removed them from the pan. Then I sautéed 2 cubed boneless chicken breasts cooked through. I finished by adding chunk pineapple in natural juices, 1 tsp. cornstarch, 1 Tbs. water, 1 Tbs. soy sauce (mixed as directed) and sautéed until thick.
Salt was added to taste.

A Cook from Trinidad, West Indies on 06/15/00: It was absolutely wonderful. I used fresh pineapple because
I had some, but too little juice. I would use a little less of the cornstarch and definitely the specified amount of pineapple juice. But I like my food saucy!!! Definitely will do it again.

• Cut chicken breasts into strips. Add seasonings in the order given and marinate chicken for about 15 minutes. 
• While chicken is marinating, prepare vegetables. Rinse and slice bamboo shoots and water chestnuts. Slice and chop ginger, and peel and mince garlic
  clove. 
• Prepare sauce ingredients and set aside. 

• Heat wok and add oil.
• Add garlic and ginger.
• Add chicken and stir-fry until it changes color. Remove and set aside.
• Add 1 tablespoon oil. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick re-stir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened.
• Return chicken to wok. Mix together and serve hot.

1.5 lb chicken wings

1 can sliced bamboo shoots

• Combine soy, sherry, sugar, ginger, and garlic in large glass bowl.
• Cut onions into thin diagonal slices.
• Add onions and chicken to soy mixture.
• Toss to coat completely.
• Cover and let stand 1 hour, stirring occasionally.

• Heat oil in wok over high heat.
• Drain bamboo shoots and stir-fry in oil 2 minutes. Remove from wok.
• Drain chicken and onions, reserving soy sauce mixture.
• Place chicken and onions in wok. Cook over
  medium high heat until chicken is brown on both sides, about 5 minutes.
• Reduce heat to low. Cook until chicken is tender, 15 to 20 minutes.
• Measure cornstarch into small bowl. Blend in a few T of the water until smooth. Add remaining water, the bouillon, and reserved soy mixture.
• Pour mixture over chicken. Cook over high heat until liquid boils and thickens.
• Stir in bamboo shoots.
• Cook and stir for 2 minutes.

6 eggs

1 medium onion, sliced thinly

• Bring the eggs to the boil, stirring gently to centre the yolks.
• Simmer for 8 minutes, then run cold water into the pot until they are quite cold.
• Shell the eggs and wipe dry on paper towels.
• Pierce each one 2-3 times with a very fine toothpick.

• Heat the oil in a wok and fry the eggs until golden and crisp.
• Drain on paper towels.
• Pour off all but a tablespoon of the oil.
• Heat it again and stir-fry the onion and chilies until the onion is golden and slightly crisp.
• Drain.
• Mix the palm sugar, water, tamarind and fish sauce.
• Stir over low heat for 5 minutes or until slightly thick.
• Pour the sauce over the eggs, sprinkle the fried onion and chilies over, and garnish with coriander leaves and a chili 'flower'.
• Serve with rice.

• Separate the wrappers from one another. Cut each into 4 squares. Place the squares on a plate and cover with a cloth till needed.
• Place the mushrooms in a cup and cover them with hot water. Let soak until they are soft. Drain the mushrooms and squeeze water from them. Remove the
  stems and cut the caps into thin strips. Set aside.

• Heat a skillet and add the vegetable oil. Add the chicken, onion, bamboo shoots, and bell pepper, stir, and sauté until the chicken is tender and no
  longer pink. Add the bean sprouts and cook for another 30 seconds. Add the soy sauce and sugar and stir to combine. Remove from the heat and let cool.
• Place a spoonful of the chicken mixture on the center of a wrapper and fold one point of the wrapper over it. Fold in the two side points, then roll up towards the last point, forming a log. Moisten the last point with water and press to seal. Repeat the process with the remaining wrappers and
  filling.
• Place the vegetable oil in a deep fryer and heat to 375 degrees. Add the spring rolls, a few at a time, and fry until golden-brown. Remove from the oil and transfer to a paper towel covered surface to drain. Serve with plum sauce.

1 egg
1 c flour

3/4 c water
3 tbsps dark soy sauce
3 tbsps cornstarch
oil for deep frying
1 tbsp oil for veggie stir fry
2 cloves garlic minced
1 tsp fresh ginger root, shredded
10 black peppercorns
3 tbsps white vinegar
3 tbsps chinese cooking wine
2 tbsps chinese chili paste with garlic
3 tbsps sugar
1 tsp hoisin sauce

• Deep fry the chicken until light brown; set aside.
• In bowl, combine water, soy sauce, cornstarch, vinegar, wine, sugar, hoisin, chili paste, peppercorns (if you desire a saucier GTC, increase sauce ingredients by half).
• Heat the 1 T. of oil in wok and add garlic and ginger.
• Stir fry for a few seconds, and then add peppers and
  bok choy.
• Stir fry for about 1 min., being sure to undercook.
• Add sauce and meat; stir until sauce thickens and coats.
• Remove from heat and serve on rice.

• Skin and bone the chicken.
• Cut into 1-1/2" x 2" strips. Mix batter.
• Add chicken, tossing lightly to coat.
• Cover and chill for 1/2 hour.
• Mix seasoning sauce.
• Coat each piece of chicken well with cornstarch.
• Arrange chicken on well-floured wax paper.

• Heat 2-3" of oil in a pan until very hot.
• Fry chicken for 30 seconds.
• Drain well on a cookie sheet covered with paper towels.
• Reheat oil over high heat until very hot.
• Refry chicken until crispy and golden brown.
• Drain again and keep hot in oven.
• Heat 2 tablespoons oil in wok over medium heat.
• Fry orange rind until golden brown.
• Add chili and ginger, stir-frying 20 seconds.
• Mix in seasoning sauce and heat to boil, stirring
  constantly until foam subsides and the sauce thickens slightly and turns to glaze (about 2 minutes or more).
• Add fried chicken, tossing to coat well.
• Sprinkle chopped peanuts on top.

• CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain.
• Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil.
• Mix well, and then let the mixture marinate for about 20 minutes.

• Heat the oil in a wok or large skillet until it is very hot.
• Remove the chicken from the marinade with a slotted spoon.
• Add it to the pan and stir-fry it for 2 minutes until it browns.
• Remove it and leave to drain in a colander or sieve.
• Pour off most of the oil, leaving about 2 teaspoons.
• Reheat the pan over a high heat and then add the dried chilies.
• Stir-fry them for 10 seconds, and then return the chicken to the pan.
• Add the rest of the ingredients and stir-fry for 4 minutes, mixing well.
• Serve the dish at once.

• In a glass bowl, place chicken pieces.
• Combine 1 tb. soy sauce and 1 tb. cornstarch.
• Blend in beaten egg white.
• Pour over chicken and toss to coat well.
• Marinate in refrigerator for 1 hour.
• In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix until smooth.
• Stir in sugar, sesame oil and salt.

• In a wok heat oil. Deep-fry chicken, a few pieces at
  a time, about 1 minute, or until golden brown.
• Remove and drain on paper towel.
• Pour all but 2 tb. oil out of wok. To the wok, add
  chili peppers, garlic and ginger; stir-fry 1 minute.
• Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened.
• Return chicken pieces to wok. Mix well and serve immediately.

1 small yellow onion

1/4 pound of cabbage

1 cup of bean sprouts

2 medium carrots

3-4 stalks of celery

• 1 teaspoon of cornstarch

• 1 teaspoon of lite soy sauce

• 1/2 teaspoon of ginger wine

• 1 teaspoon of sugar

• 2 tablespoons of soy sauce

• 3 pre-softened Chinese black mushrooms (or 4 oz. of white mushrooms can be used!)

• Boil and drain the noodles (or spaghetti) and set aside.
• Slice the chicken breasts into strips and soak in a mixture of cornstarch, ginger wine, soy sauce and sugar for about 10 minutes.
• Slice the onion, cabbage, carrots, celery and mushrooms.

• Heat pan and add 3 tablespoons of oil;
• saute the onions until the smell is gone, then add the chicken and briskly stir fry for 3-5 minutes.
• Add cabbage, carrots, celery and mushrooms and continue to stir fry for an additional 5-7 minutes.
• Add noodles, continue to stir fry, then add bean sprouts right at the end. (Optional: all lite soy sauce, salt, sesame oil and pepper to taste.)
• Makes 6 servings.

12 ounces skinless, boneless chicken breasts or thighs

8 ounces linguine

1 medium red or green sweet pepper, cut into 2-inch strips (1 cup)
4 green onions, cut into 2-inch pieces
6 ounces fresh pea pods, strings removed (1-1/2 cups)

• Cut chicken into bite-sized strips.
• In a small bowl stir together soy sauce, dry sherry, and cornstarch.
• Add chicken;
• stir to coat.
• Cover and chill for 30 minutes.
• Meanwhile, cook linguine according to package directions, omitting oil and salt. Drain well.

• Add cooking oil and sesame oil to a wok or 12-inch skillet.
• Preheat over medium-high heat (add more oil if necessary during cooking).
• Add mushrooms, red or green sweet peppers, and green onions to wok;
• stir-fry for 2 minutes.
• Add pea pods and stir-fry about 1 minute more or until vegetables are crisp-tender.
• Remove vegetables from wok.
• Drain chicken, reserving liquid. Stir-fry chicken for 2 to 3 minutes or until no longer pink.
• Combine water, bouillon granules, and reserved
  marinade;
• add to wok. Cook and stir until thickened and bubbly.
• Add drained linguine and cooked vegetables.
• Stir to coat. Cook and stir about 1 minute
  more or until heated through.
• Makes 4 servings.

1/2 cup low-salt chicken broth
1/4 cup thawed orange juice concentrate -- undiluted
1/4 cup low-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons brown sugar
1 tablespoon bottled minced garlic
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
6 cups water

1 tablespoon vegetable oil

1 cup diagonally sliced green onions
1/4 cup chopped unsalted dry-roasted peanuts

• Combine first 9 ingredients in a small bowl;
• stir well with a whisk. Set aside.
• Bring water to a boil in a large saucepan.
• Add noodles; cook 3 minutes.
• Drain and set aside

• Heat oil in a large nonstick skillet or wok over medium-high heat.
• Add vegetables;
• stir-fry 2 minutes.
• Add chicken and green onions;
• stir-fry 3 minutes or until chicken is done.
• Add broth mixture;
• cook 1 minute or until thick, stirring constantly.
• Combine chicken mixture and noodles in a large bowl, and toss well.
• Spoon onto plates, and sprinkle with peanuts.
• Serving Size: 1 1/3 cups chicken mixture and 2 teaspoons peanuts