Fish Maw Soup

Ingredients

• 6 c. chicken stock
• 1/4 lb fish's maw, soaked and diced
• 6 water chestnuts, diced
• 2 tbsp. smoked ham, minced
• 1 egg, lightly beaten
• 1 tbsp. cornstarch, blended with 3 tbsp. cold water

 Directions:

1. Bring stock to a boil. Add fish's maw and water chestnuts, and
   simmer, covered, 30 minutes.
2. Add cornstarch mix and cook, stirring, until soup thickens and is smooth.
3. Remove pan from heat; stir in beaten egg. Garnish with minced ham.

Butter Prawn

Ingredients:

• 500 gm prawns, about 10x
  
• 1 sprig spring onion, chopped
  
• 1 tsp chopped garlic
  
• 40 g ginger, minced
  
• 2 tbsp margarine

Seasoning:

• 2 tbsp light soya sauce
  
• Dash of pepper
  
• ½ tsp sugar
  
• 2 tbsp water

 Directions:

1. Trim legs, devein, clean and pat prawns dry.
2. Chop spring onion, garlic and ginger, for later use.
3. Heat up oil, deep fry prawn until golden brown. Remove and drain well for later use.
4. Heat up 2 tbsp of oil, stir fry chopped spring onion, garlic and ginger until aromatic.
5. Return prawn and seasoning, stir well. Serve.

Chicken Chop Suey

Ingredients:

• 1 lb Uncooked chicken breast, cut in 1" cubes
• 1 tbsp Oil
• 3 Cubes vegetable bouillon
• 1/2 c Unsweetened pineapple juice
• 2 tbsp soy sauce
• 1/2 tsp Ginger
• 1/2 tsp Horseradish
• 1/2 c Sliced celery
• 1 Green pepper, sliced
• 1/2 c Sliced mushrooms
• 1 Tomato, diced
• 1/4 c Sliced scallions
• 1 1/2 c Fresh Chinese pea pods
• 4 oz Water chestnuts (1 can)
• 3 c Fresh bean sprouts

Directions:

1. Pan fry chicken in oil. Remove from heat and set aside.
2. In another pan, crush bouillon cubes and dissolve in pineapple juice. Add soy sauce, ginger, horseradish, celery and green pepper; heat through.
3. Combine chicken with tomato, scallions, pea pods and water chestnuts; stir-fry about 2 minutes. Pour over fresh bean sprouts, top with pineapple sauce; serve immediately.

Walnut Chicken

Ingredients:

• 1 full chicken breast, deboned
• 2 tbsp. soy sauce
• 2 tbsp. peanut oil
• 1 tbsp. cornstarch
• 1/4 tsp. ginger
• 1/4 c. walnuts, coarsely chopped
• 1/2 pkg. pea pods (opt.) 

 Directions:

1. Combine soy sauce, cornstarch and then peanut oil in flat bottom bowl. Add ginger.
2. Slice partially frozen chicken breast into slices between 1/8 to 1/4 inch thick. Drop into soy marinade and let sit 1 hour.
3. Sauté walnuts in 1 tablespoon oil until golden, watch constantly. Takes less than 5 minutes.
4. Remove from pan to drain on paper towel. Lightly salt nuts.
5. Heat 1 tablespoon oil. Stir-fry chicken, about 4 to 7 minutes.
6. Add walnuts and blanched pea pods. Cook 1 minute longer. Serve over a bed of rice.

Shrimp in Garlic Sauce

Main Ingredients

• 8 ounces shrimp
• 3 cups vegetable oil
• 1 teaspoons sesame oil

Marinade :

• 1/2 teaspoon salt
• 1/2 teaspoon egg white
• 2 tablespoons cornstarch
• 1 tablespoon oil

Garlic Sauce Mixture:

• 1/8 cup Lee Kum Kee soy sauce
• 1/8 cup sugar
• 1/8 cup lemon juice
• 1 tablespoon cooking wine
• 1/8 cup seafood stock or water
• 1 1/2 teaspoons cornstarch

Group 1

• 6 ounces sugar peas
• 3 ounces sliced water chestnuts
• 2 ounces diced red bell pepper (1 inch x 1 inch)
• 1 ounce wood ear mushrooms

Group 2

• 1 teaspoon chili paste
• 1 teaspoon minced ginger
• 2 teaspoons minced fresh garlic 

 Directions:

1. Clean, peel and de-vein the shrimp. Use a thick paper towel to try off any excess water.
2. Combine marinade ingredients in a bowl, mix well and marinate the shrimp for 2 hours in a refrigerator.
3. Combine the garlic sauce mixture ingredients and set aside for future use.
4. Heat wok over high flame or heat for at least 20 seconds. Add 3 cups of oil and heat to 270 degrees.
5. Add the marinated shrimp to the wok and cook for about 30 seconds. Pour the shrimp and the oil out and drain the shrimp well.
6. Keep the remaining residual oil in the wok, then add Group 2 ingredients and cook for 10 seconds. Add the garlic sauce mixture and cook until it thickens.
7. Add Group 1 ingredients and cook for 15 seconds over high heat. (If you are unable to maintain the cooking temperature, additional cooking time may be necessary.)
8. Add the shrimp back into the wok and stir all ingredients thoroughly.
9. Sprinkle sesame oil on top. Ready to serve!

Sweet and Sour Chicken

Ingredients:

• 4 tbsp Peanut oil, divided
• 1 lb. chicken breast, sliced thinly
• 1 c. sliced celery
• 1 c. Chinese cabbage, chopped
• 1 med. onion, diced
• 1-2 carrots, shredded
• 1 red, yellow or green pepper, diced
• 1/2 tsp. grated fresh ginger or 1/4 tsp. dried ginger
• 1 clove garlic, minced

Sauce:

• 1/3 c. rice wine vinegar
• 1/2 c. brown sugar
• Salt, pepper to taste
• 1/4 tsp. dried ginger
• 1/2 c. ketchup
• Pinch of garlic powder
• 1 c. chicken stock
• 2 tbsp. cornstarch 

 Directions:

1. Have all ingredients chopped and ready to go.
2. In a deep skillet or wok, heat 2 tbsp. oil over high heat.
3. Add all vegetables. Stir-fry quickly until onion is cooked and translucent. Remove to bowl.
4. Add 2 tbsp. oil to wok; heat. Add chicken and stir fry until no longer pink on outside (5-7 minutes).
5. Mix in separate bowl sauce ingredients, making sure to mix cornstarch thoroughly.
6. To chicken in wok, add vegetables and sauce mix. Cook over low heat until cornstarch is cooked, about 7 minutes, or until sauce is slightly thickened.
7. Serve over hot cooked white rice.

Lemon Chicken

1. 
   Ingredients:
   
   
2. 1/2 c. & 2 tbsp. cornstarch
3. 3/4 c. water, divided
4. 2 egg yolks
5. 4 skinless, boneless chicken breast halves (2-2 1/2 lb.)
6. 2 c. corn oil
7. 3 tbsp. brown sugar
8. 1 tbsp. fresh ginger, minced
9. 1 c. chicken broth
10. 1/3 c. fresh lemon juice
11. 1/2 c. scallions (cut diagonally, 1" slices) 

Method:

1. In medium size bowl combine 1/2 cup cornstarch, 1/4 cup water and the egg yolks; whisk until smooth. Add chicken breasts, coating each piece well.
2. In a wok, heat 2 cups oil for frying; until sizzling. Fry chicken breasts, part at a time, on both sides until brown and tender. Remove to paper towels and keep warm.
3. In medium saucepan, place 2 tbsp. cornstarch, brown sugar and ginger. Stir in 1/2 cup water and broth. Cook over medium heat, stirring frequently until thickens and comes to a boil, boil for 1 minute.
4. Remove from heat, stir in lemon juice. Cut each chicken breast slightly at diagonal, into 4 pieces.
5. Arrange slightly over lapping on serving dish. Pour sauce over, sprinkle with scallions.