Empress Chicken Wings

• 1 1/2 pounds Chicken Wings
• 3 tablespoons Soy Sauce
• 1 tablespoon Dry Sherry
• 1 tablespoon Minced Fresh Ginger Root
• 1 Clove Garlic, Minced
• 2 tablespoons Vegetable Oil
• 1/3 cup Cornstarch
• 2/3 cup Water
• 2 Green Onions And Tops, Cut Into Thin Slices
• 1 teaspoon Slivered Fresh Ginger Root

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Foo Yung

• 6 eggs, beaten well
• 1 cup shredded cooked meat (roast pork, shrimp, almost any!)
• 2 cups fresh bean sprouts (or 1 can)
• 2 scallions, chopped, including the green ends
• 1 medium onion, shredded
• 1 teaspoon sugar
• 1/8 teaspoon ground pepper
• 1 teaspoon MSG (optional)
• 2 tablespoons soy sauce
• 1/2 cup chicken stock or water
• Vegetable oil for frying

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Four Treasure Soup

• 1 can (8 Oz.) Sliced Water Chestnuts Drained
• 1/2 cup Julienned Carrot Strips
• 4 cans (14 Oz.) Chicken Broth
• 1/4 pound Ground Chicken or Turkey
• 1 teaspoon Garlic Powder
• 1/4 cup Dry Sherry
• 1/2 cup Chopped Green Onions
• 1 Pkg. Frozen Chinese Pea Pods
• 2 teaspoon Soy Sauce
• 1 t. Flour
• 1 teaspoon Chinese Hot Mustard

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Fried Lettuce

• 1 large lettuce
• 1 tblsp oil
• 2 cloves garlic
• pinch of salt
• 1 tsp Vesop (this is a substitute for soy sauce)

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Fried Rice

• 2 eggs
• 1 teaspoon MSG (optional)
• 1/8 teaspoon groung white pepper
• 1/4 cup soy sauce
• 4 cups cooked rice
• 4 scallions, chopped, including green ends
• 2 cups diced cooked pork, ham, chicken, shrimp, or any meat
• 1 slice ginger, minced
• 1 clove garlic, minced
• 1/4 cup sliced mushrooms (optional)
• 1/4 cup vegetable oil

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Fried Won Tons

• 1 lb. Won ton skins
• 1/2 lb. Fresh ground pork
• 1/2 lb. Fresh prawns
• 4 Dried mushrooms, soaked for 2 hours
• 8 Water chestnuts, finely chopped
• 2 Stalks green onions, finely chopped
• 2 small Eggs, beaten
• 1/4 ts Pepper
• 1 1/2 ts Salt

Yield: About 60 to 70.

Shell and devein prawns. Mince fine. Stem mushrooms and mince caps. Mix with prawns, pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings.

WRAPPING:

Place won ton squares on working surface so corners face up, down, left and right. Place 1 teaspoon filling in the center of each skin. Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom corner. Press to seal. Moisten left corner and bring right corner to meet it. Press to seal. This should give you a little bundle that looks kind of like a nurses hat.

FRYING:

Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2 minutes). Turn over once. Drain and serve hot.

General Tsao’s Chicken

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)

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