Ingredients
2 med Turnips
2 sm Carrots
2 tbsp Peanut oil
4 Green onions
2 c Chicken stock
3 Fresh asparagus spears
1 tsp Salt
1/2 c Button mushrooms
1 pinch Sugar
1/2 c Peeled straw mushrooms
8 Baby Sweet corn
1 tbsp Chicken fat
8 Water chestnuts
1/2 c Crab Meat or shelled Shrimp (opt)
1/2 tsp Fresh ginger root
1 tb Tientsin preserved
Cornstarch Paste

Steps
Peel turnips & carrots.
Use melon scoop to cut turnips into large balls.
Slice carrots 1/2″ thick; then with paring knife, cut 4 evenly spaced notches into rim of each slice (don’t cut into center core).
Carrots should look like little flowers.
Parboil turnip & carrots in stock until barely tender.
Remove from stock & plunge pieces into cold water; drain.
Cut onions, asparagus & baby corn into 1 1/2″ pieces.
Mince together fresh ginger root & Tientsin preserved Vegetable.
In a small pan or beaker on med heat, render pieces of chicken fat.
Add peanut oil to Hot wok.
When it begins to smoke, briskly fry crab meat or shrimp for 1 minute.
Add asparagus, baby corn, mushrooms & water chestnuts, stir-frying until they are Hot.
Add ginger mixture, then onions.
Stir-fry another 30 seconds.
Add 1/2 stock, salt & Sugar; bring to boil. Add turnips & carrots.
Cover & reduce heat; simmer for 5 minutes.
Uncover, push ingredients out of liquid, & dribble in cornstarch paste to thicken slightly.
Stir liquid to prevent lumping while it thickens to a thick Soup.
Recombine, then mix in chicken oil.
Place on serving platter.

Servings
4 Persons

Ingredients
1/2 lb Fresh prawns
2 c Water
1/2 can Mini Sweet corn
1 tsp Salt
2 Stalks celery
1 tbsp Oil
2 Green onions
1 c Oil for deep-frying
2 oz Raw cashew nuts (1/2 cup)
1 c Oil for deep-frying

To thicken add:
2 tbsp water
1 tsp soy sauce
1/2 tsp dark soy sauce
dash of pepper
1 1/2 tsp cornstarch

Steps
Shell, de-vein and wash prawns; then put 1 tsp salt into 2 cups water.
Add the prawns and soak for 1 hour.
Cut each mini corn diagonally into 2 parts.
Cut celery into 1-1/2 inch pieces; then cut each piece lengthwise into strips julienne style.
Cut green onions into 3/4 inch lengths.
Drain and dry prawns with a paper towel.
In a small saucepan heat 1 c oil to 325 degrees.
Then deep-fry the cashew nuts for 3 minutes or until golden brown.
Drain off excess oil and set aside.
Using the same oil as used for the cashew nuts deep-fry the prawns for 3 minutes.
Remove and set aside.
Heat wok add 1 tbsp oil and stir-fry celery sweet corn and green onion for 1 minute sprinkling lightly with salt and sugar.
Add prawns.
Combine thickening ingredients in a cup; then stir into prawn mixture.
Cook for 1 minute.
Turn off heat add cashew nuts; mix thoroughly and serve.

Servings
4 Persons

Ingredients
2 lbs Spareribs
1 Clove Garlic
2 tbsp Dark soy Sauce
1/2 tsp Hot Chili oil (omit with Chap Sam Sauce)
2 tbsp soy Sauce
3 tbsp Orange honey
1 Green onion
3 tbsp “Koon Chun” Hoisin Sauce (or Chee Hou or Chap Sam Sauce)
1 tbsp Dry Marsala

Steps
Chop ribs into 2″ sections.
Mix remaining ingredients and marinate ribs in mixture for 4-6 hours, turning several times.
If you marinate overnight, keep refrigerated, and allow to warm up before baking.
Preheat oven to 350 degrees.
Drain ribs, saving marinade.
Place ribs on rack in roasting pan.
Bake at 325 degrees for 45 minutes, basting every 15 minutes.
Turn up heat to 375 and finish undisturbed for 15 minutes, until slightly crusty.

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.