Servings
4-6 Persons

Ingredients
4 oz Bean threads (vermicelli may be used as a substitute)
1 Garlic clove; crushed
3 tbsp Vegetable oil
1/2 c Chinese black mushrooms
1/2 tsp Vegetable oil
1 c Thin sliced Chinese cabbage
1/2 tsp Cornstarch
1/2 c Thinly sliced bamboo shoots
1 tbsp Dark Chinese soy Sauce
2 c Bean sprouts
1 tsp Light Chinese soy Sauce
1/2 c Chinese pea pods
1 c Dark chicken Meat**
1/4 tsp Sugar (optional)

Steps
Slice chicken in thin strips.
Soak Bean threads in cold water 20 minutes.
Drain and set aside.
There should be 2 cups.
Combine 1/2 tsp oil, cornstarch and both soy sauces.
Add chicken and let stand 20 minutes.
Heat wok or skillet and add 3 tbsps 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.

Ingredients
1 oz. fresh ginger
2 tbsp soy sauce
1 tbsp sherry
Pinch of brown sugar
Pinch of salt
Pinch of black pepper
1 lb. chicken meat
2 scallions
Deep fat or oil for frying

Steps
Chop the scallions very finely; chop the ginger finely and mix with the scallions soy sauce, sherry, sugar, salt and pepper.
Cut the chicken into bite size pieces and toss into the soy sauce mixture.
Leave covered for at least 30 minutes.
Cut out squares of aluminum foil.
Wrap each piece of chicken into a piece of foil dropping in a litte extra sauce mixture in with the chicken pieces Make sure chicken is securely wrapped with no leaks.
Drop the foil parcels in hot fat and fry for about 2 minutes turning once if possible but not that important.
Drain.
Serve the chicken in wrapper, since the wrapper holds in the flavor and juices.

Ingredients
2 tbsp Dry sherry
4 Spring onions, chopped
1 Piece of root ginger, shredded
1 1b Boned chicken, cut into 1?strips
2 tbsp oil
2 Celery sticks, sliced
4oz button mushrooms, quartered
1 Green pepper, cored, seeded, and sliced
2 tbsp Light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish

Steps
Put the sherry, spring onions and ginger in a bowl.
Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.
Heat the oil in a wok or deep frying pan.
Add the celery, mushrooms and the green pepper.
Stir-fry for one minute. Add the chicken and marinade, then cook for 3 mins.
Stir in the Soy Sauce and lemon rind then cook for a further minute.
Pile into a warmed serving dish and garnish with lemon slices.

Servings
4 Persons

Ingredients
1/2 c Oil
4 Carrots
1 Clove Garlic
2 tsp Sugar
3 lbs Frying chicken
1 tsp Salt
1/3 c Plum Sauce
1/3 c Chinese pickles
5 Celery stalks, diced
1/4 c Water
4 slice Ginger
2 tsp Cornstarch mixed with ?cup water
3 tbsp Sherry

Steps
Cut chicken into bite-sized pieces. Peel carrots and cut into cubes.
Crush Garlic.
Place oil and garlic in skillet.
Brown Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes.
Add plum sauce celery, ginger, sherry, carrots, Sugar salt, pickles and water.
Simmer covered for 12 minutes.
Add cornstarch-water mixture to thicken gravy.

Ingredients
2 lbs Chicken
2 c Warm water
3 tbsp Sesame oil
1 tsp Sugar
6 Slices ginger root
1/2 c Button mushrooms, canned
1/2 c Medium sherry
8 Fresh asparagus spears
1/2 tsp Salt

Steps
Wash chicken, remove fat pockets, pat dry, and chop into bite-size pieces.
Peel and slice ginger root. Wash and cut asparagus into 2″ sections.
Heat wok to medium Hot.
Add sesame oil.
Start braising chicken a few pieces at a time when oil begins to smell.
Sesame oil will burn at lower temperature than other cooking oils, so avoid Hot wok.
After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt.
When sherry boils, add water and Sugar.
Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes.
Add mushrooms and asparagus, simmer for another 15 minutes.
Transfer to covered Soup tureen (or put plate on top of Soup bowl), place in steamer on low, and hold until ready to serve.
You can make this Soup in large Sauce pan, if wok is needed for something else.

NOTE: if tempted to use breast Meat without bones, please don?t; bones add to body and flavor of Soup.