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Hoisin Sauce Chicken

1 lb.chicken breast halves
1 egg white
4 tsp.cornstarch
1 sauce
1/4 pepper
1/2 green pepper
1/2 red pepper
1 onion
2 tbs.water
1/2 tsp.sugar
1/2 tsp.sesame oil
2 tbs.oil
1 garlic clove,minced
1 tsp.ginger, minced
2 tbs.Hoisin sauce
2 tsp.chili sauce
3/4 cup chicken broth
peanuts optional

Cut skinned and boneless chicken breasts into bite-sized pieces. Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh ground pepper in a plastic bag. Add chicken, tie bag and refrigerate for up to 1 hour, turning bag occasionally.Cut both peppers into thin strips. Slice onion very thin and separate into rings. Mix 1 tablespoon cornstarch, water, sugar and sesame oil.
Heat wok until very hot, pour oil down sides of wok and rotate to oil all sides. Add the onion, garlic and ginger. Stir-fry 1-2 minutes until onion is light brown and softened. Add chicken and stir-fry until chicken pieces turn white. Add Hoisin sauce and chili paste; stir for about 30-45 seconds. Stir in broth and heat to boiling. Add the green and red pepper strips; stir-fry for about 1 minute more. Add the cornstarch mixture and stir until thickened. If desired, sprinkle with roasted peanuts.

Emerald Chicken


2 tb vegetable oil
1 lb boneless, skinless chicken
-breasts,; cut into chunks
1 tb finely chopped fresh ginger
1 onion, sliced
1 green pepper, seeded and
1/2 lb broccoli, cut into 1 inch
2 ribs celery, sliced
4 oz snow peas
1 salt and freshly ground
1/2 c chicken stock
2 tb soy sauce
1 tb rice wine
1 tb cornstarch
1/4 c water
1 tb sesame seeds, toasted


Heat the oil in a wok.

Dry the chicken pieces well and add to the wok with the ginger. Stir
and cook until the chicken whitens.

Stir in the onion and cook for a few minutes. Add the remaining
vegetables and cook for a few minutes longer. Season with salt and

Add the stock, soy sauce and wine. Cover and cook until the liquid
comes to a boil. Cook for 2 minutes. Reduce the heat and cook gently
for 2 to 3 minutes.

Combine the cornstarch with the water and stir until smooth. Increase
the heat. Mix the vegetables and cook until just thickened. Sprinkle
with sesame seeds. Makes 6 servings.

Chicken & Pea Pods
1 lb Boned, Skinned Chicken breast,sliced in Thin Strips
1 1/2 tsp. Cornstarch
1 tbs. Soy Sauce
1 tbs. Dry Sherry
1 tsp. Minced Garlic
2 tbs. Oil
1 tsp. Ginger
1/2 cup each carrot strips,sliced celery,sliced scallions
1 8 oz.can sliced water chestnuts
8 oz. Chinese Pea Pods or sugar peas

1/2 cup Chicken broth
2 tbs. Soy Sauce
1 tbs. Cornstarch
1 tsp. Sugar

Mix chicken,cornstarch,soy sauce & sherry.Heat wok on hibh heat 2 minutes,add 1 tbs oil
Add garlic and ginger stir-fry 30 secounds. Add chicken and stir fry until no longer pink. remove.Add remaining oil, Stir Fry carrots and celery 1 Min. Add scallions and Stir Fry 30 seconds.Add water chestnuts and pea pods.Stir sauce mixture and add to Vegetables. Cook, stirring until boiling and thickened.Return chicken to wok and heat through.
Makes 4 servings


1/2 lb chicken breast, cut into 2/3" cubes
1 Egg white
1 tbs.cornstarch
1 sauce
3 tbs.oil, divided
1 clove garlic,minced
1/2 tbs.ginger,minced
1-2 stalks celery,diced
2 tbs.chopped onions
2 tbs. diced green pepper
1/4 cup chopped carrots
1/2 cup sliced fresh mushrooms
1/2 cup sliced water chestnuts
1/2 cup diced bamboo shoots

2 tb Dry sherry
2 ts Soy sauce
1/2 ts Sugar
1/2 ts Salt
1/4 ts Sesame oil
1/4 ts White pepper

Marinate chicken in egg whites, cornstarch and 1 tbs. soy sauce for 30 minutes. Heat 1 tbs. oil in wok on high heat,,Add chicken and stir-fry pieces rapidly for about 1 minute,or until chicken loses pink color. Remove from pan and drain on paper toweling. In same wok, heat 2 tbs. oil until hot;add garlic and ginger stir fry 30 secounds. Immediately add remaining diced vegetables and stir-fry for 10 to 20 seconds. Return chicken to mixture. Add 2 tbs. dry sherry and the sauce ingredients. Cook until done, about 6 minutes. Add a little cornstarch mixed with water to thicken if necessary.Makes 6 servings

Fun See Chicken

4 oz Bean threads (fun see)
1 Garlic clove; crushed
3 tbs. oil
1/2 cup Chinese black mushrooms
1/2 tsp. Vegetable oil
1 cup Chinese cabbage sliced thin
1/2 tsp. Cornstarch
1/2 cup bamboo shoots thinly sliced
1 tbs. Dark Chinese soy sauce
2 cup Bean sprouts
1 tsp. Light Chinese soy sauce
1/2 cup Chinese pea pods
1 cup Dark chicken meat
1/4 ts Sugar

Chicken should be thinly sliced. Soak bean threads in cold water 20
minutes. Drain and set aside. There should be 2 cups.
Combine 1/2 teaspoon oil cornstarch and both soy sauces.
Add chicken and let stand 20 minutes. Heat wok or
skillet and add 3 tablespoons oil coating bottom of pan.
Rub surface of pan with garlic clove then discard
garlic. Add marinated chicken and marinade and stir-fry
over high heat 3 minutes. Add mushrooms and stir 1
minute. Add cabbage and stir-fry 2 minutes then bamboo
shoots and bean sprouts stir-frying 1 minute after each
addition. Add 2 cups water cover and bring to boil.
Remove cover add noodles and stir well to combine. Cover
and cook 1 minute. Remove cover add peas and stir-fry 1
minute. Quickly stir in sugar if desired and remove from
heat. Serve at once. Makes 4 to 6 servings

*Note: If Fun See bean threads are not available vermicelli may be used instead.

Crisp Mandarin chicken

Yield: 4 Servings

1 Egg white
2 tb Cornstarch
2 tb Soy sauce
4 Chicken breast halves -boneless skinned -cut into 3/4-inch pieces
1/2 cup Biscuit mix
1/3 c Water
1 tb Sesame seeds
Vegetable oil
1 cn Mandarin oranges (8-oz) -undrained
2 Carrots medium scraped and -thinly sliced
2 Green peppers medium-size Cut into 1/4-inch wide -strips
1/2 c Catsup
1/4 c Sugar
2 tb Cornstarch
2 tb Vinegar
1 ts Chicken-flavored bouillon -granules
Hot cooked rice
Combine egg white 2 tablespoons cornstarch

and soy sauce in a large bowl; mix well. Add chicken
coating well; set aside. Combine biscuit mix water and
sesame seeds; mix well. Add to chicken mixture stirring
to coat. Heat 3 to 4 inches of oil to 370 degrees; drop
4 to 5 pieces of chicken one at a time into hot oil. Fry
chicken 1 to 1-1/2 minutes on each side or until golden
brown. Drain on paper towels; set aside. Drain oranges
reserving juice. Add enough water to juice to make 1 1/4
cups. Pour juice mixture into a skillet and bring to a
boil; add carrots. Cover reduce heat and simmer 4 to 5
minutes or until crisp-tender. Add green pepper; cover
and cook 1 minute. Combine catsup sugar cornstarch
vinegar and bouillon granules mixing well. Stir into
vegetables and bring to a boil. Add oranges and chicken;
cook over medium heat until chicken is thoroughly
heated. Serve over rice.

Bok Choy Chicken

4 cups Bok choy, cut into bite size pieces
3 cups Chicken; breast,sliced
4 tablespoon oil
1 teaspoon Garlic,minced
1/4 teaspoon Fish sauce(or to taste)
1 cup Mushrooms (cut up)
1 Med Onion (sliced)
1 Red bell pepper,sliceed
2 scallions cutinto 1" pieces
1/2 cup Celery,sliced
1/4 teaspoon salt

In wok, cook garlic and chicken in hot oil on med. heat for 8-10 minutes till browned. Add onions and fish sauce. Cook for 5 minutes. Add all remaining ingredients. Stirring constantly,cook for 7-8 minutes longer. Serve hot with rice.

Apricot Chicken

4 boneless skinless chicken breast halves
1 lb. canned apricot halves in syrup, drained, halved,
liquid reserved
2 Tbs. soy sauce
1 Tbs. sesame oil
1/4 cup sherry
3/4 cup all purpose flour
1 tsp. paprika
1/4 tsp. cayenne pepper
6 scallions, including some green, chopped into 1/2 inch
1 tsp. sesame seeds
3 Tbs. fresh cilantro, chopped

Place chicken between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/2 inch thickness. Combine reserved apricot liquid with soy sauce,1/8 tsp. oil and sherry in a bowl. Set aside. Combine flour with paprika, cayenne and salt and pepper to taste in a shallow dish. Dredge chicken in flour mixture to coat, shaking off excess. Heat 2 Tbs. oil in a wok medium high heat. Stir fry scallions 2-3 minutes, until lightly browned. Transfer with a slotted spoon to a bowl. Add chicken and cook 3 minutes, until browned. Turn chicken over, reduce heat to medium low, and add cooked scallions and apricots. Drizzle with sherry mixture. Cover wok and simmer 5 minutes,turning chicken once. Serve with sauce and sprinkled with sesame seeds and cilantro.

 1 chicken (2 1/2 lb)
 1 Tbsp vinegar
 2 Tbsp soy sauce
 2 Tbsp honey
 1 Tbsp sherry
 1 tsp molasses
 2 Tbsp all-purpose flour
 1 tsp salt
 peanut oil for deep frying
Put the chicken in a large saucepan and add boiling water to come
halfway up the sides of the chicken. Cover tightly and simmer until just
tender, about 45 minutes to 1 hour. Drain, rinse under cold water and
dry with kitchen paper.
Mix together the vinegar, soy sauce, honey, sherry and treacle
(molasses). Brush this all over the chicken and then hang the chicken in
an airy place to dry, for about 30 minutes. Brush over the remaining soy
sauce mixture and hang again for 20-30 minutes. Mix the flour and salt
together and rub well into the chicken skin. Fry in deep hot peanut oil
until golden and crisp. Drain well on absorbent kitchen paper.
Chop the chicken into 8 pieces and serve warm with the following dips:
Cinnamon Dip:
 1 Tbsp  ground cinnamon
 1/2 tsp  ground ginger
 1/4 tsp  freshly ground black pepper
 1/4 tsp  salt
Mix together, place in a small saucepan and heat until very hot,
stirring constantly.
Pepper and Salt Dip:
 1 Tbsp     salt
 1/2 Tbsp   freshly ground black pepper
Mix together, place in a small saucepan and heat, stirring constantly,
until the salt begins to brown.
Hoisin Sauce
Guests dip the pieces of chicken into the dips which are served
separately in small bowls.