Ingredients:

•     4 tbsps 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 tbsps. oil over high heat.
3. Add all vegetables. Stir-fry quickly until onion is cooked and translucent. Remove to bowl.
4. Add 2 tbsps. 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.

This is a Sichuan style recipe

Ingredients:

•     8 medium prawns
•     1 tsp cornflour
•     4 chicken wings, tips discarded and bones removed
•     1 tbsp finely, sliced spring onion
•     1 cm ginger, finely shred
•     1 tsp salt
•     ¼ tsp white pepper powder
•     2 tbsp Chinese rice wine

This is a Sichuan style recipe

Ingredients:

•     8 medium prawns
•     1 tsp cornflour
•     4 chicken wings, tips discarded and bones removed
•     1 tbsp finely, sliced spring onion
•     1 cm ginger, finely shred
•     1 tsp salt
•     ¼ tsp white pepper powder
•     2 tbsp Chinese rice wine

Directions:

1. Peel and clean the prawns, discarding heads and shells. Chip or process the prawn meat until fine. Mix with cornflour and set aside.
2. Put the chicken wings in a bowl with all the remaining ingredients (except prawn paste), mix well and leave to marinate for 10 minutes.
3. Remove chicken wings from marinade, scraping off any spring onion and ginger.
4. Stuff each chicken wing with prawn paste and arrange on a plate.
5. Steam for 8-10 minutes, allow to cool, then cut into 5mm thick slices before serving.

Ingredients:

•     1/2 c. & 2 tbsp. cornstarch
•     3/4 c. water, divided
•     2 egg yolks
•     4 skinless, boneless chicken breast halves (2-2 1/2 lb.)
•     2 c. corn oil
•     3 tbsp. brown sugar
•     1 tbsp. fresh ginger, minced
•     1 c. chicken broth
•     1/3 c. fresh lemon juice
•     1/2 c. scallions (cut diagonally, 1" slices)

Directions:

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 tbsps. 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.

Ingredients:

•     3/4 lb. chicken, boned and skinned
•     2 tbsps. oyster sauce
•     2 1/2 tbsps. cooking oil
•     8 small dried red chilies
•     4 tsps. minced garlic
•     2 stalks celery, diced
•     1/2 red bell pepper, cut into 1-inch squares
•     1 can (8 oz.) bamboo shoots, sliced and drained
•     2 tsp. cornstarch dissolved in 1 tablespoon water
•     1 tsp. cornstarch
•     1/3 cup roasted peanuts

Sauce:

•     3 tbsps. Chinese rice wine or dry sherry
•     1/4 cup Chinese black vinegar or balsamic vinegar
•     1/4 cup chicken broth
•     1 tbsp. soy sauce
•     2 tbsps. hoisin sauce
•     2 tsp. sesame oil
•     2 tsps. chili garlic sauce
•     2 tsps. sugar

Directions:

1. Cut chicken into 1-inch pieces. Marinade chicken with oyster sauce in a bowl and let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds.
4. Add chicken and stir fry for 2 minutes. Remove chicken and chilies from wok.
5. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir fry for 1 1/2 minutes.
6. Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

Ingredients:

• 4 boneless, skinless chicken breast halves (about 1 lb.)
• 1 egg white
• 1 tbsp. cornstarch
• 1 tbsp. dry white wine or sherry
• 4 green onions, sliced very thinly diagonally
• 1 tsp. ginger root, minced
• 3 tsp. fresh garlic, minced (about 6 medium cloves)
• 2 tbsps. vegetable oil

Sauce:

• 1 tsp. crushed chili paste or more to taste
• 2 tsp. sugar
• 1 tsp. cornstarch
• 2 tsp. rice vinegar
• 1 tbsp. water
• 2 tbsps. dry white wine or sherry
• 2 tbsps. soy sauce

Directions:

1. Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds.
2. In small bowl, lightly beat egg white, then mix in cornstarch and wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.Combine sauce ingredients, mixing well.Heat wok or frying pan, add oil, and stirfry chicken until no longer pink. Remove chicken with a slotted spoon.Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok.
3. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.

Ingredients:

• 2 lb. roasting chicken
• 1 1/2 tsp salt
• 2/3 cup rice wine
• 1 tbsp. ginger wine (see below)

Directions:

1. Rub the chicken all over with salt and leave for 1 hour. Then steam over high heat for 40 minutes. Remove and drain.
2. When the chicken is cool enough to handle, remove the backbone and chop the breast, wings and legs into bite-sized pieces.
3. Put the chicken into a deep dish and pour over sufficient wine just to cover. Add the ginger wine and leave in the refrigerator for at least 24 hours, preferable 48. Serve cold as a whole dish.

To make ginger wine, ½ oz. bruised ginger, soaked overnight in 3 tbsps rice wine. Strain and use as required. It will keep for several weeks in a closed container.