Sauce:

1/2 cup cornstarch

1/4 cup water

1+1/2 tsp minced garlic

1+1/2 tsp minced ginger root

3/4 cup sugar

1/2 cup soy sauce

1/4 cup white vinegar

1/4 cup cooking wine

1+1/2 cup hot chicken broth

1 tsp monosodium glutamate (optional)

   Meat:

3 lbs deboned dark chicken meat, cut into large chunks

1/4 cup soy sauce

1 tsp white pepper

1 egg

1 cup cornstarch

Vegetable oil for deep-frying

2 cups sliced green onions

16 small dried hot peppers

   Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup

 soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until

 sugar dissolves. Refrigerate until needed.

    In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.

 Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are

 coated evenly. Add cup of vegetable oil to help separate chicken pieces.

   Divide chicken into small quantities and deep-fry at 350 degrees until

 crispy. Drain on paper towels.

   Place a small amount of oil in wok and heat until wok is hot. Add onions

 and peppers and stir-fry briefly. Stir sauce and add to wok.

 Place chicken in sauce and cook until sauce thickens.

4 chicken breast halves, skinned, boned and sliced

salt and pepper

4 cloves garlic, minced

2 cups water

1 tb cornstarch

5 tb corn oil

8 oz. fresh mushrooms, sliced

4 lb. bok choy or Chinese white cabbage, chopped

2 tb sugar

4 tb soy sauce

6 scallions, chopped

1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch

 mixture. Set aside.

2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok

 choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.

 Remove from wok.

3. Heat remaining corn oil in wok. Stir-fry chicken for 2 minutes over high

 heat. Add soy sauce and mix well. Cover and cook for about 6 minutes,

 or until the chicken is thoroughly cooked.

4. Mix in the cooked vegetables and scallions. Stir fry together for about 1

 minute. Serve hot with rice.

12 fresh uncooked large shrimp

 1 egg

 2 1/2 tablespoons cornstarch

 1/4 teaspoon salt

 Pinch pepper

 3 slices sandwich bread

 1 hard-cooked egg yolk

 1 slice cooked ham (about 1 ounce)

 1 green onion

 2 cups vegetable oil

1. Remove shells from shrimp, leaving tails intact. Remove back veins

  from shrimp. Cut down back of shrimp with sharp knife. Gently press

  shrimp with fingers to flatten.

2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.

  Add shrimp to egg mixture and toss until shrimp are completely coated.

3. Remove crusts from bread. Cut each slice into quarter. Place one

  shrimp, cut side down, on each bread piece. Gently press shrimp to

  adhere to bread. Brush or rub small amount of egg mixture over each

  shrimp.

4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.

  Place one piece each of egg yolk and ham and a scant 1/4 teaspoon

  chopped onion on each shrimp.

5. Heat oil in wok over medium-high heat until it reaches 375F.

  Fry 3 or 4 shrimp-bread pieces at a time in the hot oil until golden,

  1 to 2 minutes on each side. Drain on absorbent paper.

3 Chicken breasts, boned and skinned

1/2 lb. Chinese pea pods

1/2 lb. Mushrooms

4 Green onions

2 cups Bamboo shoots, drained

1 cup Chicken broth

1/4 cup Soy sauce

2 tb Corn starch

1/2 ts Sugar

1/2 ts Salt

4 tb Salad oil

1 pack Cashew nuts (about 4-oz)

Slice breasts horizontally into very thin slices and cut into inch squares.

Place on tray. Prepare vegetables, removing ends and strings from pea pods,

slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.

Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet

over moderate heat, add all the nuts, and cook 1 min shaking the pan,

toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry

chicken quickly, turning often until it looks opaque. Lower heat to low. Add

pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove

cover, add soy sauce mixture, bamboo shoots, and cook until thickened,

stirring constantly. Simmer uncovered a bit more and add green onions and

nuts and serve immediately.