Ingredients
3 lbs Fryer
1 Whole star anise
6 lb Rock salt
2 tbsp Sherry
Parchment paper
1 tb Fresh ginger, minced
1/4 c Peanut oil
1 tbsp Garlic, minced
1 tsp Salt
2 Green onions, chopped
3 tbsp Dark soy Sauce

Steps
Wash chicken & pat dry.
Swab cavity with sherry; stuff with ginger, garlic & green onions; seal with clip or string.
Rub outside of chicken with dark soy Sauce; allow to stand until soy Sauce is absorbed.
Wrap chicken in 3 layers of parchment paper, tie with string, coat outer layer with peanut oil.
Baking: In wok or large pot, heat rock salt, stirring periodically, until it begins to brown.
Place wrapped chicken in rock salt, spooning some salt around sides & over top.
Cook for about 10 minutes.
Turn over chicken, cover with rock salt (but always have at least 2″ layer of salt under chicken) & cook for another 10 minutes.
This cooking time will give a moist, slightly underdone chicken.
Increase baking time to 15 minutes on each side, for well done.
Remove chicken from salt; strip off paper; allow to stand for 15 minutes to cool & congeal juices.
Cut in half, then into bite-size pieces.
Serve with soy Dip.

Ingredients
6 Eggs, separated/room temp
1 1/2 tsp Baking powder
1 c Granulated Sugar
1/4 tsp Salt
1/4 c Almond powder (or 1 tsp Almond extract)
1/2 tsp Baking soda
4 tbsp Milk
1 tbsp Honey
2 tbsp Melted butter, cooled (or peanut oil)
1 1/2 c All purpose flour

Steps
In bowl, sift flour, baking powder and salt; set aside.
In another bowl, beat Egg whites until stiff.
With electric mixer, beat Egg yolks; gradually blend in sugar and almond powder.
Cream mixture until smooth, about 5 minutes.
Add honey (and almond extract).
Mix together milk, baking soda and cooled melted butter; add to Egg yolk mixture.
Gradually add sifted flour mixture.
When batter is thoroughly blended, quickly but gently fold in Egg whites.

Steaming
Before mixing, bring water in steamer to boil.
Grease bottom only of 9″ round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins).
Pour batter into bowl.
Steam for 1 hour.
Best served steaming hot, but cake can be re-steamed and still have good flavor.

Servings
6-8 Persons

Ingredients
3 qt Water
1 lb Bean sprouts
1 pak Rice sticks (13 3/4 oz)
1 tbsp Curry powder
2 Stalks celery
1 c Chicken broth
4 oz Chinese pea pods
Salt
1 oz Oriental dried mushrooms (softened in water)
Soy Sauce
1/4 c Oil

Steps
Bring water to boil and add Rice sticks.
Cook 2 minutes, then drain.
Rinse with cold water and drain. Cut celery, pea pods and mushrooms into thin slices.
Heat oil until Hot and add Rice sticks.
Cook, stirring, until brown.
Remove Rice sticks from pan and drain.
Add celery, pea pods, mushrooms and Bean sprouts and cook over high heat 2 minutes, stirring constantly.
Combine curry powder and chicken broth and add to pan.
Season to taste with salt.
Pour over Rice sticks and toss to serve.
Serve with soy Sauce.

Ingredients
3 c Chicken broth
1 med Green onion with top
1 tsp Salt
Dash of white pepper
2 Egg slightly beaten

Steps
Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan.
Stir green onions into eggs.
Pour Egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of Egg.

Ingredients
1/2 cn Lychee Fruit with juice
1 can Grass jelly
1/2 c Canned mandarin oranges

Steps
Have all ingredients well chilled.
Open both ends of grass jelly can; push out gelatin; slice, then cut into 1/2″ cubes.
Place grass jelly cubes in serving bowl with lychee fruit and mandarin oranges.
Cover and keep refrigerated until ready to serve