• 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

• Rinse rice.
• Put rice, stock, ginger and water into a heavy duty large pot.
• Set to boil, then reduce fire to medium low.
• Simmer for 20 minutes. Add chicken.
• Cook until chicken is done.
• Remove chicken and cut into strips. Set aside.
• Continue to simmer the porridge.
• Watch it carefully, more water can be added if it begins to thicken too much.
• And it is said that when cooking chinese porridge, we are not supposed to stir the rice while it is cooking, or it will burn.
• I am not sure if it is really true but I have kept to it and never stir it until the very end.

• heat oil in wok or pan, stir-fry garlic until  golden. Set aside.
• This will serve as garnish, which is very important for chinese porridge.
• When porridge is done, after cooking for about one hour (cooking time depends on type of rice used), thickness according to preference, add in sliced chicken pieces, return to boil.
• Add soy sauce to taste.
• Serve in huge bowls with garnish. Enjoy!

• Saute garlic in oil, add chicken. Fry for 3 min.
• Stir in water and bring to boil.
• Lower heat and simmer for 20 min until chicken is cooked and gravy thickens.
• Garnish.
• Note: you can also deep fry the chicken.
• Substitute chopped garlic for garlic powder and omit water.

• Heat 4 tbsp oil in a wok and stir fry the chicken for 10 min in medium heat.
• Drain and keep aside.
• In the same oil add garlic and red chili powder.
• Fry for 3 minutes and add tomato sauce.
• Add bell pepper, onion and spring onion.
• Stir fry for 3 minutes in high heat.
• Add fried chicken.
• Stir-fry and add salt, ajinomoto, sugar and chicken stock.
• Mix the corn flour in 1/4 cup water and add to chicken slowly, stirring continuously to thicken the sauce.
• Finish with the vinegar.
• Serve with fried rice or noodles.

4 cup egg noodles

1/2 shredded chicken, breast
2 tbsp smoked ham
2 sun-dried scallops

1/4 cup Chinese chives
1 cup bean sprouts
1/4 cup green onion
1/2 cup black mushroom
1/4 cup tiger lily
1/2 cup bamboo, shoots
1/2 cup carrot
1/4 cup Chinese celery

1 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1/2 tsp salt
1/2 tsp brown sugar
1/2 tsp white pepper
1/2 tsp sesame oil
2 tbsp rice wine
1/2 cup chicken stock
2 tbsp cornstarch, and water solution
1/2 shredded egg
1/4 cup chopped green onion
1 tsp toasted sesame seeds
 

• Pan-fry the egg noodles in a non-stick pan with many mid-air tossing motions. The noodles will become slightly brown and crispy. Lay them on a big bowl with noodles overflowing the edge of the bowl like a bird’s nest.
• Using a wok or pan, brown the garlic, ginger and shallots in vegetable oil. Stir in the chicken, ham and scallops.
• Add all vegetables, except bean sprouts and green onion. Stir-fry on high heat until cooked. Add bean sprouts and green onion. Stir-fry again until all ingredients are well mixed. Pour mixture over pan-fried noodles.
• Add all condiments, except cornstarch solution, to the wok. Once well mixed, thicken the sauce with the corn starch solution. Taste and adjust seasoning. Add sesame oil at the end.
• Top noodle dish with sauce and garnish with the egg, green onion and sesame seeds.

• Remove wing tips from chicken wings, discard or save for stockpot.
• Cut wings into two pieces; place in bowl.
• In small bowl, combine ginger, gin and water.
• Stir in sugar, salt and soy sauce.
• Pour over wings and marinate 30 minutes.
• Drain wings.

• In deep saucepan half filled with oil, or in deep fryer filled as per manual
  instructions, heat oil to 375F.
• Fry wings, a few at a time, until brown and cooked through, 10 to 15 minutes.
• Remove with slotted spoon, drain.
• Repeat with remaining wings.

• Rinse rise.
• Put rice, stock, ginger and water into a heavy duty large pot.
• Set to boil, then reduce fire to medium low.
• Simmer for 20 minutes. Add chicken.
• Cook until chicken is done.
• Remove chicken and cut into strips. Set aside.
• Continue to simmer the porridge.
• Watch it carefully, more water can be added if it begins to thicken too much.
• And it is said that when cooking Chinese porridge, we are not supposed to stir the rice while it is cooking, or it will burn.
• I am not sure if it is really true but I have kept to it and never stir it until the very end.

• Meanwhile, heat oil in wok or pan, stir-fry garlic until golden. Set aside.
• This will serve as garnish, which is very important for Chinese porridge.
• When porridge is done, after cooking for about one hour (cooking time depends on type of rice used), thickness according to preference, add in sliced chicken pieces, return to boil.
• Add soy sauce to taste.
• Serve in huge bowls with garnish.  Enjoy!

1/2 cup coconut milk
4 ounces Thai eggplant (small round eggplants) or green peas are a good substitute
5-6 kaffir lime leaves shredded
1 tablespoon fresh basil leaves
2 tablespoon fish sauce
1 tablespoon palm sugar 

oil for cooking 
1-3 tablespoons green curry paste

• Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil appears on the surface. 
• Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change color. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue till the chicken is cooked through.

• Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil appears on the surface. 
• Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change color. Adjust the  flavors to suit yourself. When it is at a boil again add the eggplant and continue till the chicken is cooked through. 
• Serve over Thai jasmine rice or in a serving bowl with other Thai dishes

1/4 cup olive oil

4 large cloves garlic, diced 

1 1/2 cups diced new potatoes 

1/2 cup diced onions 

1/4 cup diced green bell peppers 

12 artichoke hearts, canned and drained, or frozen and thawed

• Skin, bone and dice chicken. 
• Place in a small bowl with garlic and olive oil.
•  Stir to coat. Let stand for 30 minutes or more. 
• Drain some of the oil into a saute pan and add potatoes, onion and pepper. Saute until tender and lightly browned. Set aside.

• Drain remaining oil into wok and heat. 
• Add chicken and stir fry until lightly brown and cooked through. 
• Add artichokes and potatoes and heat and serve.

3 lb Chicken; cut up 

3/4 lb Kale, fresh; stemmed & -coarsely chopped 

1/2 ts Mustard, dry 

1/2 ts Cumin, ground 

1/2 ts Coriander, ground 

3/4 ts Red pepepr flakes 

1 md Onion; chopped 

1 T Olive oil 

2 T Butter 

1 c Walnut pieces 

2 ts Ginger, ground 

2 1/2 T Sugar 

3 T Soy sauce 

2 T Oil 

3 T Wine vinegar, red 

2 ts Cornstarch dissolved in 

2 ts Water

• Preheat oven to 375 F. 
• Oil a 13"x9"x2" baking dish. 
• Arrange chicken pieces in dish & sprinkle w/ mustard, cumin, corriander & 1/2 tsp. of the hot pepper. 
• Mix onion w/ oil; spoon around chicken. 
• Bake uncovered 50 minutes, until chicken is browned, stirring onions occasionally to prevent excessive browning.

• Meanwhile, melt butter in a large frying pan over medium heat. 
• Add walnuts & cook 2 1/2 minutes, stirring constantly, until nuts are lightly toasted. 
• Sprinkle w/ ginger & 1 1/2 tsp. sugar. Cook, stirring, until sugar melts. 
• Add 1 tbsp. of the soy sauce & cook, stirring, until liquid evaporates to a glaze. 
• Remove from heat & let cool. 
• Heat vegetable oil in the same pan over medium heat. 
• Add kale & remaining 1 tbsp. soy sauce. 
• Stir fry until wilted & tender; set aside. 
• In a small saucepan, combine vinegar, remaining 2 tbsp. sugar, 1/4 tsp. hot pepper, 1 tbsp. soy sauce & 3 tbsp. water. Bring to a boil. 
• Stir dissolved cornstarch slowly into hot sauce. Return to a boil, stirring, until thickened. 
• Remove from heat, cover & set aside. When chicken is done, stir sauce & kale into pan juices. 
• Scatter walnuts on top. 
• Return to oven for 7 1/2 minutes to heat through.

3 tablespoons soy sauce 

1 tablespoon dry sherry 

1 tablespoon minced fresh ginger root 

1 clove garlic -- minced 

2 tablespoons vegetable oil 

1/3 cup cornstarch 

2/3 cup water 

2 green onions and tops -- cut into thin slices 

1 teaspoon slivered fresh ginger root

• Disjoint the chicken wings; discard tips (or save for stock). 
• Combine soy sauce, sherry, minced ginger and garlic in a large bowl; 
• stir in chicken. Cover and refrigerate for 1 hour, stirring occasionally. 
• Remove chicken; reserve marinade. 

• Heat oil in large skillet over medium heat. 
• Lightly coat chicken pieces with cornstarch; 
• add to skillet and brown slowly on all sides. 
• Remove chicken; drain off fat. 
• Stir water and reserved marinade into same skillet. 
• Add chicken; sprinkle green onions and slivered ginger evenly over chicken. 
• Cover and simmer for 5 minutes, or until chicken is tender.

1 cup water-chestnut flour 

4 cups peanut oil for deep-frying 

***MARINADE*** 

1/2 teaspoon freshly grated ginger 

1/8 cup light soy sauce 

1/8 cup dry sherry or Chinese rice -- wine 

1/2 teaspoon five-spice powder

• Cut each wing into 3 logical pieces. Save the tips for soup and use only the 2 meatier parts for this recipe. 
• Prepare the marinade and marinate the wing pieces for 1/2 hour. 
• Drain and toss in the water-chestnut flour.

1/2 cup flour 

2 eggs, beaten 

2 1/2 cups crushed corn flakes 

2 Tbsp each margarine and canola oil

• Cut chicken breasts lengthwise into strips (chicken fillets can be left as is).
• Coat the strips with flour then dip each in the beaten egg. 
• Roll the strips in the cornflakes. 
• Set the strips on wax paper until ready to cook. 
• At this point the strips can be refrigerated for use the next day.

• In a skillet over medium heat, melt half of the margarine. 
• Stir in half of the canola oil. 
• Add half of the chicken and cook for 3-5 minutes per side or the until the coating is crisp and the chicken is no longer pink inside. 
• Remove from the pan and keep the fingers warm. 
• Repeat with the remaining margarine, oil and chicken fingers. Serves 6. 

• Preheat oven to 400 F. 
• Put chicken fingers on a greased cookie sheet and bake for 15 to 20 minutes turning once. 
• The coating should be crisp and the chicken should be juicy without any pink inside.

• 1/2 cup low sodium soy sauce 
• 1/4 cup Worcestershire sauce 
• 1/4 cup vegetable oil 
• 1/4 cup dark rum 
• 1 tablespoon wasabi powder 
• Juice of 1 orange 
• 1 tablespoon minced fresh ginger 
• 1 tablespoon honey 
• 1/2 teaspoon freshly ground black pepper

• Whisk together all ingredients, except the chicken, in a mixing bowl. 
• Place the chicken thighs in the marinade and marinate for 2 to 4 hours in the refrigerator. 
• After 2 hours, stir the marinade. 

• Preheat the grill until the coals are gray to white. 
• Remove the chicken from the marinade and drain or shake off the excess marinade. 
• Place on a lightly oiled grill and cook for 5 to 7 minutes on each side.
• Continue grilling until the chicken is cooked in the center. 
• Remove the "pupu chicken" to a serving plate and insert toothpicks in each of the cubes. 
• Serve immediately as an appetizer.

3 Chicken breast; boned & -skinned 

1/2 lb Snow pea pods 

1/2 lb Mushrooms

4 Scallions 

2 c Bamboo shoots; drained 

1 c Chicken broth 

1/4 c Soy sauce 

2 T Cornstarch 

1/2 ts Sugar 

1/2 ts Salt 

4 T Oil 

4 oz Cashew nuts (about 4-oz)

• Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray.
•  Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of scallions, and the bamboo shoots. Add to tray. 
• Mix soy sauce, cornstarch, sugar, and salt.

• Heat 1 tablespoon of oil in skillet over moderate heat, add all the nuts, and cook 1 minute shaking the pan, toasting the nuts lightly. 
• Remove and reserve. 
• Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. 
• Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 minutes. 
• Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. 
• Simmer uncovered a bit more and add green onions and nuts and serve immediately.

2 boneless, skinless chicken breast halves

1 1/2 cup broccoli florets

1 1/2 tsp peanut oil 

1 Tbsp finely chopped shallots 

1/4 cup dry white wine  

3/4 cup low-sodium, nonfat chicken broth, divided use 

1 tsp cornstarch 

2 tsp low-sodium soy sauce 

1/4 cup sliced water chestnuts, well rinsed if canned 

1/8 tsp crushed hot pepper flakes, optional

• Heat wok or nonstick skillet; 
• add peanut oil and heat until rippling but not smoking. 
• Stir in chicken and cook 30 seconds to 1 minute, or until little pink is visible.
• Stir in chopped shallots and add white wine. 
• Stir-fry until chicken is no longer pink and shallots begin to soften, about 30 seconds. 
• Stir in broccoli florets and half the chicken broth and stir-fry about 90 seconds or until broccoli begins to turn bright green. 
• Stir cornstarch and soy sauce into remaining chicken broth; add to wok. 
• Stir in water chestnuts and hot pepper flakes, if desired. 
• Stir-fry until sauce is bubbling and slightly thickened and broccoli is tender but still crisp and bright green. 
• Serve immediately over cooked rice.

2 boneless, skinless chicken breast halves

1 1/2 cup pea pods florets

1 1/2 tsp peanut oil 

1 Tbsp finely chopped shallots 

1/4 cup dry white wine  

3/4 cup low-sodium, nonfat chicken broth, divided use 

1 tsp cornstarch 

2 tsp low-sodium soy sauce 

1/4 cup sliced water chestnuts, well rinsed if canned 

1/8 tsp crushed hot pepper flakes, optional

• Heat wok or nonstick skillet; 
• add peanut oil and heat until rippling but not smoking. 
• Stir in chicken and cook 30 seconds to 1 minute, or until little pink is visible.
• Stir in chopped shallots and add white wine. 
• Stir-fry until chicken is no longer pink and shallots begin to soften, about 30 seconds. 
• Stir in pea pods florets and half the chicken broth and stir-fry about 90 seconds or until pea pods begins to turn bright green. 
• Stir cornstarch and soy sauce into remaining chicken broth; add to wok. 
• Stir in water chestnuts and hot pepper flakes, if desired. 
• Stir-fry until sauce is bubbling and slightly thickened and pea pods is tender but still crisp and bright green. 
• Serve immediately over cooked rice.

• 2 Tbsp oyster flavored sauce 
• 1 tsp cornstarch 

Sauce: 

• 1/4 cup black vinegar or balsamic vinegar 
• 1/4 cup chicken broth 
• 3 Tbsp rice wine or dry sherry 
• 2 Tbsp hoisin sauce 
• 1 Tbsp soy sauce 
• 2 tsp sesame oil 2
•  tsp chili garlic sauce 
• 2 tsp sugar 

• 2 1/2 Tbsp cooking oil 
• 8 small dried red chilies 
• 4 tsp minced garlic 
• 2 ribs celery, diced 
• 1/2 red bell pepper, cut into 1-inch squares 
• 1/2 cup diced bamboo shoots 
• 2 tsp cornstarch, dissolved in 1 Tbsp water 
• 1/2 cup toasted walnut halves (I used almond slivers and that worked too)

• Cut chicken into 1-inch pieces. 
• Combine marinade ingredients in a bowl. 
• Add chicken and stir to coat. Let stand for 10 minutes. 
• Combine sauce ingredients in a bowl; set aside.

• Place a wok over high heat until hot. 
• Add 2 Tbsp oil, swirling to coat sides. 
• Add chiles and cook, stirring, until fragrant, about 10 seconds. 
• Add chicken and stir fry for 2 minutes. Remove the chicken and chiles from the wok. 
• Add remaining 1/2 Tbsp oil, swirling to coat sides. Add garlic and cook, stirring until fragrant, about 10 seconds. 
• Add celery, bell pepper, and bamboo shoots; stir-fry for 1 1/2 minutes. 
• Return chicken and chiles to wok; stir-fry for 1 minute. 
• Add sauce and bring to a boil. 
• Add cornstarch solution and cook, stirring, until sauce boils and thickens.
• Add walnuts and toss to coat.

• 30 dried tiger lily buds (more or less) (Found in many large supermarkets.) If you absolutely cannot find these, dried slivered apricots may be substituted but it does change the taste somewhat. 
• 1/4 c. dried tree ears (also called fungi) 
• 2 scallions 
• 1/2 lb. boneless chicken

• 1 t. cornstarch 
• 1/2 t. sugar 
• 1 T. soy sauce 
• 1 T. water 

• 4 T. peanut oil 
• 3 large eggs, broken into bowl 
• 1 t. salt 
• 2 t. sesame oil

• Soak tiger lily buds and tree ears in separate bowls in hot water for 1/2 hr.
• Cut off hard ends of buds, if any. 
• Pile buds together and cut into three sections to make about 1/2 c. packed.
• Clean and wash tree ears under cold water, drain and squeeze dry. 
• Cut or break into very small pieces and set aside with lily buds. 
• Trim scallions, cut into 2" long sections and finely shred to make about 1/2 c. Set on plate with buds and tree ears. 
• Cut chicken into very thin strips (like julienne) to make about 1 c. 
• Combine w/marinade.

• Heat wok until very hot. 
• Add 2 T peanut oil, and when oil starts to smoke, turn heat down to moderate. 
• Beat eggs well, and pour into wok. 
• Slowly push the eggs back and forth until dry, breaking up with a spatula. Dish out. 
• Heat 2 T. peanut oil in same wok. Add shredded scallions and stir fry for 30 seconds. 
• Add chicken, stir fry until it turns white . 
• Add buds, tree ears, salt. 
• Stir and mix over high heat for 2 mins. 
• Add eggs. Stir and cook some more. 
• Add sesame oil and stir to blend well. 
• Serve hot w/ 12 mandarin pancakes or plain rice. Serve extra shredded scallions as desired.

• 3 tablespoons vegetable oil 
• 2 garlic cloves, minced 
• 4 boneless skinless chicken breast halves, cut in strips 
• 8 mushrooms, sliced 
• 2 stalks celery, cut into strips 
• 1/4 cup bamboo shoots, sliced SEASONING SAUCE: 
• 1 teaspoon chicken bouillon granules, dissolved 
• 1 tablespoon soy sauce 
• 2 tablespoons dry sherry 
• 1 tablespoon cornstarch 

• Add oil to hot wok. Swirl, add garlic and stir fry for 30 seconds. 
• Add chicken. Stir fry for 3 minutes or until chicken turns opaque. 
• Remove and set aside. 
• Add vegetables and stir fry over medium heat for 2 minutes. 
• Push vegetables to sides of wok. 
• Restir sauce mixture and add to center of wok, stirring until thick and bubbly.
• Add chicken and heat. 
• Serve with chow mein noodles.

1 teaspoon coriander seed 

1 teaspoon cumin seed 

1 tablespoon chopped garlic 

1 tablespoon fresh grated ginger 

2 tablespoons fish sauce 

1 tablespoon curry powder (Thais use a mix called "phom kari", but an Indian style Madras curry powder is fine) 

Pinch turmeric powder (it's only a colorant, so very little!) 

8 tablespoons coconut milk 

3 tablespoons palm sugar

• The chicken is beaten flat, using the flat of the blade of a heavy cleaver (or using a meat-tenderizing mallet, or the 'sahk' of the mortar and pestle (i.e. the grinding piece, not the bowl :-) -- in Thailand these are usually granite. You could also use a rolling pin.) 
• The coriander and cumin are toasted and then crushed in a mortar and pestle or food processor (coffee grinder). The ingredients are then combined to form a marinade, and the chicken is marinated overnight. 
• The pieces of chicken are then threaded on the 8" satay sticks, loosely folding them in half and piercing through the folded meat to form a loose gather. 
• The completed sticks are then grilled, broiled or barbecued on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of your cooker.

• 30 milliliters (2 tablespoons) fish sauce 
• 30 milliliters (2 tablespoons) soy sauce 
• 10 grams (1 tablespoon) sugar 
• 20 grams (1 tablespoon) palm sugar 
• 250 milliliters (1 cup, 8 fluid ounces) thick coconut milk - keep 30 milliliters (2 tablespoons) set aside to use as a garnish 
• 100 grams (4 tablespoons) red curry paste
• 250 milliliters (1 cup, 8 fluid ounces) thin coconut milk 3 kaffir lime leaves - 2 torn into pieces discarding the stem and 1 shredded 
• 40 grams (1/2 cup, 1 1/2 ounces) young, green peppercorns 
• 4 big eggplants - cut into 1 centimeter (1/2 inch) pieces 
• 50 grams (1/2 cup, 2 ounces) small eggplants 
• 150 grams (1 cup, 5 ounces) pineapple - cut into bite-sized pieces 
• 6 cherry tomatoes 
• 10 grapes 
• 30 grams (1 cup, 1 ounce) sweet basil leaves (keep some for garnish) 
• 1 big, red chili - sliced (keep some for garnish)

• Put the thick coconut milk (coconut cream) into a wok [You can also use a saucepan for this. We did.] and fry for 3 to 5 minutes, stirring continuously, until the coconut oil begins to separate out. [Here's the deal. You should use a high heat to bring the coconut cream to a boil. Once boiling you need to lower the heat so that you have a very slow boil. Keep stirring. The cream will reduce. Keep stirring. You will eventually get down to next to nothing. Keep stirring. At some point you will start to notice that the coconut oil is separating from the rest of the solids. As soon as you see this you are ready to move on to the next step. Sompon says that the oil will not come out unless you are smiling.] 
• Add the red curry paste and fry for 1 to 2 minutes. [You can't really time this step. You need to fry the paste until the heat begins to release its aromas. Once it starts smelling very good you are ready to move on to the next step.] 
• Once the paste is cooked add the thin coconut milk [regular coconut milk] and when it is boiling, add the kaffir lime leaves, young, green peppercorns, big eggplants, small eggplants, pineapple, and cherry tomatoes and simmer for 3 minutes. 
• Add the grapes, sweet basil leaves, big, red chili, fish sauce mixture, and duck and simmer for another 3 minutes. 
• Turn off the heat and serve garnished with the remaining basil leaves, big red chili, and thick coconut milk.

Palm sugar is made from boiling down the sap of the coconut palm tree. It has a different taste from refined granulated sugar. Think of maple syrup vs. sugar. Both sweet. Different tastes. Palm sugar is sold in a jar and in firm lumps. The palm sugar that is used in this recipe is the one that is sold in the jar. Sompon says that brown sugar, maple syrup, or honey can be used as a substitute. 

I use Mae Ploy brand coconut milk for both the thick and thin cocount milk ingredients. 

When Sompon says shredded kaffir lime leaves, he means a chiffonade. Take the leaf and tear each half of the leaf from the stem. Discard the stem. Take a piece of leaf and roll it tightly. Very thinly slice the roll starting at one of the open ends. 

I was lucky enough to find frozen young peppercorns at Silom Market on Hollywood Blvd. The peppercorns were black. I suspect that they were green before they were frozen and the freezing made them turn black. They clearly were not the same as a dried black peppercorn which I would have used in substitution had I not found the frozen young peppercorns. 

When Sompon says big eggplant he means Thai eggplants. They are green. They are about the size of an egg. On another occasion I tried to substitute a small purple eggplant that I bought at an Indian market. While not a complete failure, the substitution was not a complete success either. The Thai eggplant cooks very quickly so by the time this dish is completed, the eggplants are cooked. They still hold their shape. They are not mushy, but they are cooked. The eggplant I bought at the Indian market was not cooked by the time the rest of the dish was completed. If I made this substitution again, I would try to peel the small purple eggplant and see if that would help. 

When Sompon says small eggplant he means these itty-bitty eggplants that are the size of peas. They are quite bitter. I like them. 

When Sompon says sweet basil he means the basil that you are likely to find in any American supermarket. Remove the basil leaves from the stem and discard the stem. You can use the leaves whole or you can cut them, still leaving them in large pieces, as you prefer. 

When Sompon says big, red chile he is referring to a fairly mild chile. We used some red Anaheim chiles that I found at the farmers market. 

To roast the duck I took a whole duck and pierced it all over with the sharp point of a knife. This is to allow the duck fat to drip out, away from the meat. Your duck will not be greasy if you do this. I seasoned the duck with salt and freshly ground black pepper. The duck roasted on a rack in a 350 degree F oven for 1 1/2 hours. The juices ran clear when the duck meat was pricked with a fork. The meat was still pink. I cut the duck into bite-size pieces.

• 4 cloves garlic, minced 
• 4 green onions, chopped 
• 2 TBS peanut or olive oil 
• 4 tiny green or red Asian chili peppers, stemmed and finely chopped 
• 3/4 cup finely chopped fresh basil leaves 
• 2 TBS fish sauce

• Put chicken breasts in freezer until firm but not frozen solid. 
• Cut chicken into tiny slivers.

• Heat up wok, add oil, and stirfry garlic and green onions until tender but not brown, about 1-2 minutes. 
• Add chili peppers and cook, stirring, about 1 minute more. 
• Add chicken and stirfry until cooked through. 
• Stir in basil and fish sauce, mixing thoroughly. 
• Serve over rice, if desired.

• 1 tablespoon kratiem (garlic), thinly sliced 
• 1 tablespoon prik ki nu daeng (red bird's-eye chilies), thinly sliced 
• 1 tablespoon nam pla (fish sauce) 1
•  tablespoon si-ew wan (sweet soy) or Maggi's Seasoning Sauce 
• 2 tablespoons oyster sauce 
• 1 tablespoon honey 
• 1 tablespoon nam prik pao (chili paste) 1
•  teaspoon prikthai (black pepper), freshly cracked 
• 3 tablespoons nam sup (stock) 
• 2 tablespoons rice wine 
• 1/2 cup cashew nuts 

Garnish: 

• 2 tablespoons mango, shredded 
• 3 tablespoons ton hom (spring onions/green onions) 
• 3 tablespoons prik yuet (sweet Thai chilies) or green bell pepper, julienned

• In a wok, over medium heat, saute the garlic and prik ki nu until the garlic is golden and the whole is aromatic, then remove and reserve the chilies and garlic. 
• Add the chicken and all the ingredients except the cashews, stock and wine to the pan and stir fry until the chicken just begins to cook. 
• Add the stock and continue over low heat until the chicken is cooked, then using a slotted spoon remove the chicken from the sauce and set aside. 
• Add the rice wine and reduce the sauce until a slight glaze appears (if necessary add 1 teaspoon of arrowroot powder, dissolved in a little tepid water). 
• Return the chicken, chilies and garlic to the sauce, and add the cashews. Make sure they are heated through. 

Serving & Storage: 

• Serve with steamed white rice. 
• Tease 2 tablespoons of mango into shreds with the tines of a fork (or julienne finely), cut the whites from 4/5 spring onions, and thinly slice about 3 tablespoons of the green tops. 
• Julienne the sweet chilies or bell peppers and 
• garnish the dish with the mango, onions bulbs, sliced tops, and the chilies.

• 2 tablespoons orange juice 
• 2 tablespoons soy sauce 
• 1/4 teaspoon sesame oil 
• 1 large clove garlic -- minced 

SPICY PEANUT SAUCE: 

• 2 tablespoons finely chopped fresh cilantro 
• 3 tablespoons warm water 
• 3 tablespoons chunky peanut butter 
• 1 teaspoon brown sugar 
• 1/2 teaspoon crushed red pepper flakes 
• 1/2 teaspoon soy sauce

• Cut each chicken breast half into 8 cubes. Thread 4 cubes onto each of 8 skewers. 
• Place in an ungreased shallow dish or 13 x 9-inch baking dish. 
• Combine orange juice, soy sauce, oil and garlic; mix well. 
• Pour over chicken; let stand at room temperature 15 minutes, turning once. 
• Combine sauce ingredients and set aside.

• Line broiler pan with foil; 
• broil chicken 4 - 6 inches from heat 6 - 8 minutes or until chicken is no longer pink, turning once. 
• Serve immediately with sauce.

• 9 oz flat rice sticks, 1/8 wide
• 1 1/2 large boned chicken breast halves cut crosswise

• 3 1/2 Tbsp distilled white vinegar 
• 2 Tbsp water 
• 2 1/2 Tbsp fish sauce 
• 3 Tbsp tomato paste 
• 2 1/2 Tbsp sugar 
• 1/2 Tbsp dried shrimp - pounded to a powder  
• 1 vegetable oil 
• 1/3 cup fresh sweet basil leaves (Thai) 
• 2 red serrano chili peppers seeded & chopped 
• 4 garlic cloves; minced  
• 8 oz small, cooked shelled shrimp 
• 2 eggs; lightly beaten 
• 2 cup fresh bean sprouts beans removed 
• 1/4 cup roasted, unsalted peanuts coarsely 
• 1 cherry tomatoes; halved 
• 1 lime wedges 
• 1 mint sprigs or- sliced green onions

• Combine the vinegar, water, fish sauce, tomato paste, sugar, and dried shrimp in a small bowl; mix until well blended and reserve. 
• In a large pot, soak the noodles in enough water to cover. 
• In a small skillet or pot, heat vegetable oil 3/4 to 1 inch deep to 350 degrees, or until a dried rice noodle puffs instantly when dropped into the oil. 
• Deep-fry the basil leaves a few at a time, turning them once or twice until they are crisp, or 40 seconds to a minute; drain on paper toweling. 
• Bring the noodles to a boil and cook them 2 minutes, or until they are almost tender. 
• Drain and rinse them well, then spread them on paper toweling to dry slightly.

• Heat a wok or large skillet and add about 2 1/2 tablespoons vegetable oil. 
• Fry the Serrano peppers about 30 seconds, then add the garlic and stir-fry until it is soft. 
• Add the chicken or pork and stir-fry until the chicken is almost opaque throughout or the pork is browned. 
• Stir in the shrimp and the sauce and mix completely. 
• Make a well in the center of the mixture and pour in the eggs. When they are almost set, scramble them evenly. 
• Add half the noodles, thoroughly incorporating them into the mixture; 
• stir in the remaining noodles and half the bean sprouts. 
• Cook just until the bean sprouts are nearly wilted. 
• Heap the meat and noodles onto a platter. 
• Cover one half of them with ground peanuts and the other half with uncooked bean sprouts. Ring the noodles with lime wedges, cherry tomatoes, and mint sprigs and garnish the top with the fried basil.

Rice Noodles: You can use fresh or dried, in widths from 1/8 to 1/2 inch wide. I've never tried fresh. The dried ones have to be soaked in water to soften them. The recipes call for soaking in cold water, lukewarm water, hot water, and boiling water for anywhere from 7 minutes to 2 hours. I put mine into warm tap water and let them soak while I'm preparing everything else. Just before I start cooking, I dump them into a colander to drain. One recipe suggests cellophane noodles as an alternative to rice noodles -- I've never tried that variation. 

Meat or No Meat: The most common meat called for is shrimp, with chicken and/or pork use in addition to or in place of the shrimp. Some recipes add bean curd; some substitute it for the meat. Jeff Smith's recipe uses deep fried bean curd. My own variation is to substitute various veggies (asparagus, red bell pepper, broccoli, snow peas, or whatever else looks good.) As Nancie McDermott says, "Thai cooks blithely tinker with the classic formula to create signature variations, and you can, too." 

Oil and Seasonings: Cooking pad Thai starts with vegetable or peanut oil. Most versions add garlic, and sometimes shallots, shrimp paste (be prepared for the smell!), onions, fresh red chilies, and/or preserved sweet white radish. 

The Sauce: What makes pad Thai, in addition to the rice noodles,is the sauce. The general mix of flavors is sweet, salty, sour, and hot. Typical ingredients are: ~~ fish sauce (sometimes soy sauce is used in addition, or in place of for pure vegetarian versions) ~~ sugar (sometimes palm sugar is suggested) ~~ vinegar (various kinds specified; tamarind sauce or lime juice are sometimes used instead) ~~ "red stuff" -- may be paprika, tomato paste, catsup, chili powder, hot chili sauce, chili paste with garlic, tomato sauce, or cayenne pepper, depending on the recipe. ~~ Other possible additions: salt, black pepper, chicken stock, dried shrimp powder. One recipe calls for boiling the sauce before using. 

Eggs: Anywhere from 0-6. Some recipes call for beating the eggs before adding; others suggested breaking the yolk after adding the egg to the pan. Various techniques are suggested for manipulating the egg while cooking. One recipe calls for cooking the egg before starting the pad Thai, cutting it into strips, and then adding the egg strips back at the end of cooking. I haven't tried this myself but have had it in restaurants. 

Bean Sprouts and Scallions: These are usually added last in cooking, or added to the finished dish without cooking. 

Garnishes: Various things can be added to finished dish as an edible garnish: lime or lemon wedges ground roasted chilies ground roasted peanuts dried red chili flakes fresh coriander leaves cucumber slices dried shrimps fried basil leaves cherry tomatoes mint sprigs 

Experiment, and enjoy!

• 6 tablespoons blended oil  
• 2 eggs, lightly beaten 
• 1 pound rad na noodles (see note below) 
• teaspoon crushed red pepper flakes 
• Rad Na Sauce (see recipe below) 
• 1 bunch scallions, cut into thin strips 
• 1/2 pound fresh bean sprouts 
• 1 cup roasted peanuts, rinsed under cold water to remove salt 
• 1 head romaine, outer leaves removed, cut into 1-inch squares

RAD NA SAUCE 

• 6 tablespoons oyster sauce (purchased) 
• 3 tablespoons fish sauce (purchased) 
• 3 tablespoons sugar 
• 3 tablespoons white vinegar

• Combine all ingredients in a small pot and bring to a boil. 
• Reduce heat and simmer 5 minutes. 
• Cool before storing in the refrigerator for up to 1 week.

• Heat a skillet or wok till smoking. 
• Add the oil and heat again till smoking. 
• Add the chicken strips and stir. 
• When the chicken is half-cooked (about 3 minutes), add the eggs. Stir vigorously to break up the egg as it cooks. 
• Add the noodles, crushed pepper and Rad Na Sauce. Stir to combine and coat noodles. 
• When noodles are hot and coated with the sauce, add most of the scallions, most of the sprouts and most of the peanuts. 
• Stir well and remove from heat. 
• Divide the lettuce among 4 bowls. Top with the hot noodle mixture and garnish with the remaining scallions, bean sprouts and peanuts. 
• Serve immediately.

• 6 Tbsp. Butter or margarine 
• 1/4 cup Hot pepper sauce 
• Vegetable oil for frying

Dipping Sauce: 

• 1/4 lb. Blue cheese, Roquefort or Gorgonzola 
• 1/2 cup Mayonnaise 
• 1/2 cup Sour cream 
• 1 Tbsp. Lemon juice 
• 1 Tbsp. Wine vinegar

• In small bowl, mash the blue cheese, leaving some small lumps. 
• Whisk in the mayonnaise until blended. 
• Add the remaining ingredients & whisk to blend well. 
• Cover & refrigerate until serving time. 

• Melt butter in a small saucepan. 
• Add hot sauce & remove from the heat. 
• In large frying pan or deep-fat fryer, heat 1" of oil to 375°. 
• Fry wings in batches w/o crowding until golden brown, 12 1/2 minutes. 
• Drain on paper towels. 
• Brush wings w/ spicy butter & serve warm w/ Blue Cheese dipping sauce.

• 8 medium scallions, finely chopped 
• 2 garlic cloves, minced 
• 1/2 to 1 Scotch bonnet chile, seeded and finely chopped or 1/2 to 1 teaspoon Scotch bonnet hot sauce 
• 1 1/2 tablespoons soy sauce 
• 1 tablespoon vegetable oil 
• 1 tablespoon sweet paprika 
• 1 teaspoon thyme 
• 1/2 teaspoon salt 
• 1/2 teaspoon freshly ground pepper 
• Jamaican Barbecue Sauce (see below) 
• 2 cups wood chips, soaked in water for 1 hour, then drained

Jamaican Barbecue Sauce 

• 1/2 cup ketchup 
• 3 tablespoons soy sauce 
• 2 scallions, minced 
• 2 tablespoons dark brown, sugar 
• 2 tablespoons distilled vinegar 
• 1 tablespoon minced fresh ginger 
• 1 garlic clove, minced 
• 1 tablespoon dark rum

• In a small saucepan, combine the ketchup, soy sauce, scallions, brown sugar, vinegar, ginger and garlic and bring to a boil. 
• Simmer the sauce over low heat until thick, about 10 minutes; 
• stir in the rum during the last 2 minutes.

MARINATE THE CHICKEN: 

• Combine all of the marinade ingredients in a food processor and puree to a paste. 
• Run your fingers under the breast skin of the chicken to loosen it. 
• Spoon half of the marinade into the neck and central cavities and rub the remaining marinade over the breast meat under the skin. 
• Put the chicken in a sturdy plastic bag and marinate in the refrigerator for 12 to 24 hours, turning the bag a couple of times.

• Light a grill for indirect cooking (with wood or charcoal on the periphery of the grill and meat in middle) and set a drip pan in the center. 
• When the temperature reaches 350 degree, toss the wood chips onto the coals or add them to a smoker box. 
• Remove the chicken from the bag and set it in the center of the grill, away from the flames. 
• Cover tightly and cook for 1 hour. 
• Brush the chicken with the barbecue sauce and cook, covered, for about 45 minutes longer; baste with sauce from time to time. 
• The chicken is done when it is deep brown and the juices run clear when the inner thigh is pierced. 
• Let the chicken rest for about 15 minutes before carving.

• 6 large ripe tomatoes, chopped 
• 1 red onion, minced 
• 3 garlic cloves, minced 
• ½ cup chopped fresh basil 
• 3 tbsp olive oil 
• Salt and pepper to taste.

Chicken Salad

• 4 chicken breasts 
• 1 box (450 g) penne 
• 2 cups sundried tomato salad dressing

Grilled Bruschetta Sandwiches

• 12 slices Italian or French bread 
• Grated Mozzarella cheese 
• Butter

• Chop tomatoes and set in strainer so that liquid drains off. 
• Chop onion, garlic, and basil and stir together in large bowl. 
• Add olive oil and drained tomatoes. 
• Season to taste. 
• Divide the bruschetta mixture in half. Set aside half in the fridge for the Bruschetta Grilled Sandwich recipe that follows.

• Bake chicken breasts at 350 degrees for about 40 minutes. 
• Cool, remove chicken from bone, and chop coarsely. 
• Boil pasta, drain and cool. 
• Place chicken and pasta in large bowl. 
• Pour the salad dressing over, and add the bruschetta mixture. 
• Serve with a couple of large basil leaves for garnish. 
• Serves 6-8.

Sandwiches

• Carefully spoon bruschetta onto 6 slices of the bread and top with grated cheese. 
• Place a second slice of bread over it, and grill in butter as you would a regular grilled cheese sandwich. 
• Makes 6 sandwiches.

• 6 cups shredded lettuce 
• 3 hard-cooked eggs, chopped 
• 2 medium tomatoes, seeded and chopped 
• 3/4 cup crumbled blue cheese 
• (3 ounces) 6 slices bacon, crisp-cooked, drained and crumbled 
• 1 medium avocado, halved, seeded, peeled and cut into wedges 
• 1 small stalk Belgian endive (optional) 
• Brown Derby French Dressing

• Place lettuce on 6 individual plates. 
• Evenly divide chicken, eggs, tomatoes, blue cheese and bacon among plates, arranging each in a row on top of the lettuce. 
• Place avocado wedges and endive leaves, if desired, to the side. 
• Serve with Brown Derby French Dressing. Makes 6 servings.

Brown Derby French Dressing 

• In a screw-top jar, combine 1/3 cup red-wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon dry mustard, 1/2 teaspoon pepper and 1 clove garlic, minced. 
• Cover and shake to mix well. 
• Add 1/2 cup olive oil, or salad oil; cover and shake vigorously. 
• Chill thoroughly. 
• Shake before serving. Makes 1 cup.

• 2 pieces toast, White or Wheat 
• 1 piece lettuce 
• 2 slices turkey (deli style) 
• a few spoonfuls salsa (mild or hot!!) 
• honey 
• cheese (grated, reg, low/nofat*ick) 
• mayo (fat free if you must)

• While the bread is toasting, put the turkey, covered in salsa and topped with cheese in the microwave until the cheese melts. 
• Spread the mayo on one slice, honey on the other, then add the lettuce. 
• Close the sandwich and cut on the diagonal.

• 2 Skinless, boneless chicken breasts, halved 
• 4 Plain hamburger buns

• 3 cups Peanut oil 
• 1 Egg 
• 1 cup Milk 
• 1 cup Flour 
• 2-1/2 Teaspoons Powdered sugar 
• 1/2 Teaspoon Pepper 
• 2 Tablespoons Salt  
• 2 Tablespoons Melted butter 
• 8 Dill pickle slices

• Mix together the egg and milk. 
• Place the filets in this mixture, and let sit for at least an hour. 
• While the breasts are sitting, mix together the Flour, Sugar, Pepper, and Salt. 
• Once the sitting is done, dredge in the flour. 
• (For ourselves and our favourite customers, after the first dredging, we would put them back in the milk bath for a few seconds, and re-dredge! This is not company policy, however!)

• Place the Peanut oil in a deep fat fryer, and bring up to a high heat. 
• Once up to 375 F., gently drop into the oil, and let cook until golden brown. (This is for those of us who do not have a pressure cooker. If you do, follow the note below!)
• Lightly butter the buns, and grill until heated through. 
• Place two pickles on each bun, and place a hot breast on each!

• 1/2 pound linguine 
• 2 chicken breasts, meat cut into thin strips

• 1/4 cup olive oil 
• 6 minced garlic cloves  
• 1 poblano chili, seeded, cut into matchstick strips 
• 3 diced Roma tomatoes 1
• /2 cup thin sliced fresh basil 
• 4 oz chopped prosciutto 
• 1 Tbsp butter or margarine fresh parmesan cheese

• Heat olive oil in heavy skillet over medium heat and saute garlic until light golden brown. 
• Strain oil and reserve garlic. 
• Add enough oil to make 1/4 cup. Set Aside. 
• Cook linguine. 
• Meanwhile, reheat reserve oil in skillet over medium- high heat and saute chicken about 5 minutes. 
• Add poblano strips and cook 2 minutes. 
• Add tomatoes, half of basil, prosciutto and half of garlic and cook another minute. 
• Remove heat and add butter and stir until melted. 
• Drain linguine and place in large bowl. 
• Add chicken mixture and stir. 
• Sprinkle with remaining garlic, black pepper and serve with parmesan cheese.

• Pound chicken to tenderize. 
• Mix onion, green pepper, oil, sugar and seasonings in bowl with chicken.
• Cover and refrigerate for four hours or overnight. 
• Grill until just done. Do not overcook. 
• Accompany with salsa, red chile sauce, pineapple-jicama relish or any sauce of choice.

• In a small bowl, combine margarine, garlic, mustard powder, thyme, salt and pepper and mix well.
• Remove the neck and giblets from the chicken. Discard or save to make soup stock. 
• Rinse the chicken and pat dry, inside and out, with paper towels. Discard the paper towels.
• Set the chicken, breast side up, on a rack in a greased roasting pan. 
• Put the onion, bay leaf and cloves in the cavity. 
• Using your fingers, gently separate the skin from the meat over the chicken breast and legs. 
• Spread half the margarine mixture under the skin. Spread the remaining margarine mixture over the skin on the wings, legs and breast.

• Preheat the oven to 350 F. 
• Tuck the wings under the back and tie the legs together with butcher string.
• Cover loosely with a tent of foil and roast until a thermometer inserted in
  the thigh reads 180 F (approximately 1 1/2 hours). 
• The juices should be clear and the meat no longer pink.
• Remove from the oven and pour the pan juices into a bowl. 
• Put the bowl in the freezer to allow the fat to harden. 
• Let the chicken sit, covered, at room temperature for 15 minutes to allow the juices to settle before carving. 
• Carve and put pieces on a warm platter. 
• Serve with pan gravy, mashed potatoes and vegetables.

• Skim hardened fat from pan juices. 
• Add warm chicken stock or white wine to the juices to make 1 3/4 cups of liquid. 
• Pour 1/2 cup of liquid into a sauce pan and heat. 
• Stir in 2 Tbsp flour and cook for 1 minute, stirring constantly. 
• Gradually whisk the remaining liquid and stir cook until the mixture boils and thickens. 
• Strain if desired. 
• Season with salt and pepper to taste.
• Makes about 2 cups.