Curry Chicken with Apple
Ingredients:
3 chicken legs, about 2 1b; 1 apple, skinned and cored, then sliced; 1 tsp chopped ginger; 1 tbsp minced garlic; 2 tsp curry powder; 1 tbsp tomato sauce
Marinade:
1/3 tsp salt; dash of pepper; 2 tbsp oil
Seasoning:
1/2 tsp salt;1/2 tsp sugar; 11/2 cups water; 1/2 tsp chicken powder
Thickening:
21/2 tsp cornflour; 2 tbsp water
Method:
1.Wash and remove bones of chicken legs: Wipe and cut into thick pieces. Marinate for 15 minutes.
2.Heat up 1 tbsp of oil in frying pan or wok. Stir-fry apple for a while. Dish.
3.Stir-fry chicken with 3 tbsp of oil until partially cooked. Add in ginger and garlic. Then fry slightly. Then saute in curry powder and tomato sauce. Add in seasoning and bring to boil. Then cook for further 5 minutes, uncovered. Add in apple and bring to boil. Pour in thickening. Dish up.

Steamed Chicken with Salted Sauce
Iogredients:
1 Chicken,about 3 lb
Sauce for soaking chicken:
2 tbsp coarse salt; 3 tbsp light soy sauce;2 tbsp wine;2 slices cinnamon bark;2 slices ginger; 2 spring onions;6 cups water; 1 tbsp chicken powder(optional)
Serving sauces:
1) 1 small dish oyster sauce;
2).2 tbsp grated ginger 2 spring onions, chopped;1/2 tsp salt; dash of pepper ;some oil(mix together in a dish)
Method:
1. Boil up chicken sauce.Cool aside for later use.
2.Cut off claws of chicken Wash, wipe and dish on plate with breastside upward.
3. Prepare some bolling water for steam -ing .Steam chicken on plate with tripod underneath.steam over medium heat for 15 minutes, covered. Turn chicken over and steam for furhter 10 minutes until cooked.
4. Soak steamed chicken in chicken sauce for about 4 to 6 hours, uncovered. Turn evenly and pour some sauce inside chicken.
5.Remove chicken from sauce.Drain well and glaze with oil. chop into pieces and dish .Serve with serving sauces.

Chicken in Sweet and Sour Sauce
Iogredients:
2 chicken legs, about 11/3 1b ; 1 tbsp shredded ginger; 2 spring onions,shredded;1/2 egg
Marinade:
Dash of sesame oil and pepper;1/3 tsp salt
Thickening:
3 tbsp red vinegar; 3 tbsp water;11/2 tbsp tomato sauce; 21/2 tbsp tomato sauce; 21/2 tbsp sugar ; 1 tsp mung bean flour; 1/4 tsp salt
Method:
1.Wash, wipe and chop chicken legs into pieces. Marinate for 20 minutes.
2.Blend egg with 2 tbsp of mung bean flour.Add in chicken and mix well.
3.Heat up enough oil in frying pan or wok.Add in chicken gradually and deepfry until cooked.Drain. 4.Saute ginger with 1 tbsp of oil. Pour in thickening and bring to boil.Add in chicken. Mix well.Dish up.Sprinkle with spring onions.
* Red vinegar is Zhejiang vinegar.

Chicken Wings in Three Cups Sauce
Ingredients:
11/3 1b middle section chicken wings ; some browned sesame seeds; 2 slices ginger
Sauce:
1 cup white vinegar ; 1 cup sugar ; 1 cup water ; 1 tsp salt
Method:
1.Wash and drain chicken wings well.
2.Boll up enough water for soaking in the chicken wings and bring to boil, uncovered. Then simmer over low heat for 15 minutes until cooked. Strain on a colander and rinse thoroughly with cold water to remove excess fats. Then soak in cold boiled water for about an hour. Drain well.
4. Put chicken wings in a big bowl.
5.Boil up sauce ingredients with ginger. Cool thoroughly. Pour onto chicken wings. Wrap well with plastic wrap. Chill for 12 hours to ensure good flavour.
6.Dish chicken wings on plate Sprinkle with sesame seeds.
This dish is so named because 3 cups of sauce ingredients are used.

Shredded Roast Duck with Snow Fungus
Ingredients:
1/4 roast duck; 1 oz snow fungus; 2 tbsp browned sesame seeds; 1 shredded red chilli
Seasoning:
1 tbsp oil; 1 tbsp sesame oil; 1/2 tsp chicken powder; 2 tbsp light soy sauce; 3/4 tsp sugar; 1/4 tsp salt ; 1/2 tbsp lemon jam, Chinese or western style(mix the above seasoning together)
Method:
1. Soak snow fungus in water for about an hour. Wash. Remove firm parts
2. Tear snow fungus into small pieces.Parboil in boiling water for 10 minutes.Rinse with cold boiled water. Drain well.
3. Marinate snow fungus with seasoning for half an hour.
4. Remove flesh from rost duck. Shred.
5. Mix and dish roast duck, snow fungus and red chilli on plate Sprinkle with sesame seeds

Deep-fried Pigeon in Spiced Sauce
Ingredients:
1 pigeon; 1 tsp five spiced powder
Spiced sauce:
2 star anises; 2 fennel seeds; 1 slice cinnamon bark; 1/3 cup light soy sauce; 2 tbsp dark soy dauce; 3 tbsp wine; 2 slices ginger; 1 spring onion; 1 1/2 tbsp crushed rock sugar or granulated sugar; 3 cups water
Method:
1.Prepare and remove claws of pigeon. Wash and parboil in boiling water for 10 minutes. Drian well. Rub five spiced powder inside pigeon and marinate for half an hour.
2.Prick through pigeon’s eyes to prevent oil from splashing during deep-frying.
3.Heat up 1 tbsp of oil in saucepan. Saute ginger and spring onion. Add in spiced sauce. Bring to boil. Add in pigeon and simmer over low heat, uncovered, for about 35 minutes until cooked. Turn evenly and pour sauce inside pigeon during cooking.
4.Remove pigeon from sauce. Drain well. Deep-fry in hot oil for a while. Drain and chop into pieces. Serve.
* The pigeon is ready to serve after it is cooked in spiced sauce. It is deep-fried to improve the flavour. Left-over spiced sauce can be saved for later use.

Fried Duck Tongues with Tangerine Peel

Stufeed Chicken Wings with Shrimp Paste

Ingredients