Chicken

Chicken and Broccoli

1 pound broccoli
1 pound skinless boneless chicken breasts, sliced
1/2 teaspoons dry sherry
1 teaspoon cornstarch
1/2 teaspoon salt
3 tablespoons oil
1 slice gingerroot
1/4 cup water
1 garlic dove, cmshed and peeled
1 8-ounce) can sliced bamboo shoots, drained

Sauce Mix
1/4 cup chicken broth
2 teaspoons cornstarch
1/2 teaspoon salt
1 teaspoon sugar

Trim the broccoli stalks and peel them with a small paring knife. Slice the flower head off the stalks and cut it into bite-size florets. Roll-cut dIe peeled stalks into 1 1/2-inch pieces. You should have about 4 cups. Set aside. Mix sauce ingrediants and set aside. Place the chicken in a bowl, add the sherry , 1 teaspoon of the corn- starch, and 1/2 teaspoon of the salt, and stir. Set aside. Pour 1 tablespoon of the oil into a wok place over high heat. When the oil is hot but not smoking add the broccoli and stir for about 30 seconds. Stir in the 1/4 cup water, reduce heat to medium, and cover the pan. Continue cooking, stirring occasionally, for about 2 to 3 minutes, or until broccoli turns a darker green and is tender-crisp. Pour onto a shallow platter and set aside. Heat the remaining 2 tablespoons of oil in the same pan over high heat until hot but not smoking and add the gingerroot and garlic, stirring 30 seconds. With a spoon, stir up the chicken again and turn it all into the wok. Stir briskly for about 3 minutes, or until the chicken turns white. Add the bamboo shoots and return the broccoli to the pan, stirring constantly. Pour in the sauce mixture and stir till it thickens.Serves 4

Emerald Thread Royal Chicken

2 tsp. dry sherry

1 1/2 boneless chicken breasts, split in half

Salt and pepper

1/4 cup flour

1/4 cornstarch

3 tbs.oil

3 cups shredded celery cabbage

1/4 cup sliced onion

1 tbs. oil

Royal sauce:

Mix together 1 tablespoon each catsup, salad oil, sesame oil, sugar, vinegar, and soy sauce.

Rub sherry over chicken and sprinkle with salt and pepper. Shake flour and cornstarch together in a paper or plastic bag; add chicken and shake until coated. Heat the 3 tablespoons oil in a wok and saute chicken over medium heat until browned and tender, about

15 minutes.Stir-fry cabbage and onion in a wok with the 1 tablespoon oil for 5 minutes. Place two-thirds of the cabbage on a serving plate. Cut chicken crosswise in slices 1/2 inch thick, arrange on cabbage, and spoon over the Royal sauce.

Chicken Velvet with Scallion Relish

1 onion, cut in quarters

2 tsp.salt

14 cups water

1 whole broiler-fryer chicken

3 tbs oil

1 tbs. dry mustard

1 tsp. water

2 tbs. soy sauce

3 scallions , cut in 1 1/2 -inch lengths and shredded

1/2 tsp. salt

Place onion, salt, and water in an 8-quart kettle and bring to a boil. Add the whole chicken, bring to a boil again, and immediately lower heat. , Simmer, covered, for 40 minutes. Turn off heat and let stand 15 minutes.Remove chicken out of stock with a spoon and cool slightly. Strain stock and save for soup. Rub 1 tablespoon of the oil over chicken. Cut into 2-inch pieces, cutting through the bone, or cut chicken off the bone in large pieces and then cut in bite size pieces.Mix mustard and water; combine with soy sauce and another tablespoon of the oil. Place in a small bowl. Toss scallions and tops with the 1/2 teaspoon salt and the remaining tablespoon oil. Place in another small bowl.Arrange chicken on a platter. Pass relishes as dipping sauces for chicken. Serves 6.

Pineapple Sesame Chicken

1 whole broiler-fryer chicken, cooked according to the directions in the previous recipe Velvet Chicken

1 8 oz) sliced pineapple

1/2 cup plum sauce

2 tbs. sugar

1 tbs. vinegar

3 tbs. toasted sesame seeds

Shredded scallions and Chinese parsley for garnish

Cool chicken and cut into serving-size pieces, with or without the bone. Arrange on a platter.Drain pineapple, save juice, and cut each slice into small wedges. Mix together the pineapple juice, plum sauce, sugar, vinegar, and sesame seeds until smooth; stir in pineapple. Pour sauce over chicken and garnish with green onion and Chinese parsley. Serve cold. Serves 6.

PINEAPPLE DUCK

4 tbs. Oil

3- 4 lb. Duck

2 cups pineapple chunks with juice

½ cup water

½ tbs. sugar

2 stalks celery

2 carrots

1 green pepper

1 tbs cornstarch mixed

In ¼ cup water

1 tbs dry sherry

5 slices ginger root

1 tbs. soy sauce

Cut the duck into bite size pieces and put in a bowl. Add the sherry, ginger and soy sauce, mix well. Cut the celery, carrots and green pepper into ½ inch pieces. Heats the wok on high heat add the oil. Add the duck and stir-fry 2 minutes, drain off the oil and fat from the wok. Add pineapple juice and ½ cup water bring to a boil and simmer 30 minutes. Add sugar, celery and carrots and let cook for 5 minutes. Add the pineapple chunks and green pepper, stir well. Add the cornstarch mixture and stir till thickened. Serves 4.