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Chicken 2-3 lbs
Mushroom 8-12 oz.
Onions 2-3
Garlic (finely chopped 5 cloves
Salt 5 teaspoons
Sugar 5 teaspoons
Soy Sauce 3/4 cup
 
  1. Preheat the oven to 350 F.
  2. Rub the inside and outside of the chicken with salt, sugar and soy sauce. Stuff chop garlic, onion and mushroom in the cavity. Place it in the roasting pan, rub soy sauce over the skin of the chicken. Put onions and mushroom around the chicken.
  3. Bake 45 mins at 375 F, broil for 5 mins to make the skin crispy.
 
 
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Chicken Wings  1-2 lbs
Garlic (finely chopped)  3-4 cloves
Ginger Root (finely chopped)  3 teaspoons
Salt  3 teaspoons
Sugar 3 teaspoons
Rock Sugar 7-8 teaspoons
Soy Sauce 1/2 Cup
Sherry/Cooking Wine/Sake 1/2 Cup
 
  1. Place salt, sugar, garlic and 1/4 cup soy sauce on the chicken, marinate for 15-20 mins.
  2. Heat the oil in a heavy skillet, add the chicken wings and ginger root, stirring quickly to mix with the ginger root.
  3. Add 1/4 cup soy sauce, wine, rock sugar and 1 cup water.
  4. Cover and cook with high heat for 10 minutes, uncover and cook with high heat until the sauce become thick.
 
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Chicken Wings Or Thighs 2 lb.
Green onions (finely chopped) 6-7
Garlic (chopped) 4 cloves
Ginger (chopped) 2 teaspoons
Salt 3 teaspoons
Sugar 3 teaspoons
Soy Sauce 1/4 cup
 
  1. Combine chicken, salt, sugar and soy sauce, marinated for 15-20 mins.
  2. Heat a chinese-style clay pot with 3 tablespoons cooking oil, add green onions, ginger and garlic, stir fry for 5 min.
  3. Add chicken into the pot, add 1/2 cup water, cover and steam for 30 mins with medium heat, stir gentle every 5 mins.  Serve with the clay pot.
 
 
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Chicken Wings or Thighs 2 lb.
Black Mushroom (Dried) 15-20
Bamboo Shot 1 can (20 oz.)
Sherry/Cooking Wine 1/3 cup
Salt 3 teaspoons
Sugar 3 teaspoons
Soy Sauce 1/3 cup
Garlic 2-3 cloves
  •  
    1. Soften black mushroom in water for 15-25 mins.
    2. Combine chicken, salt, sugar and soy sauce, marinated for 15 mins.
    3. Heat a skillet with 2 teaspoons cooking oil, add garlic and chicken, 

    4. stir fry for 5 mins.  
    5. Remove black mushroom from the water. Add black mushroom, bamboo shot and sherry into the chicken.
    6. Add 1/2 cup of water, uncover and heat with medium heat until boiling.
    7. Cook for 20-30 mins with medium low heat.
     
     
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    Chicken Breast 2 lbs.
    Mushroom 8 oz.
    Salt 3 teaspoons
    Sugar 5 teaspoons
    Soy Sauce 6 teaspoons
    Garlic 2 cloves
     
    1. Cut the chicken into bite-size cubes. Combine with salt, sugar and soy sauce, marinated for 15-20 mins.
    2. Wash and clean the mushroom, cut into half or bite-size.
    3. Heat the 2 tablespoons cooking oil in a wok or skillet until it hot but not smoking. Put garlic into the oil  for 5 sec, put chicken into the oil and stir quickly, about 45 sec, add mushroom with the chicken and mix together, stirring until the chicken becomes translucent. Serve sprinkled with sesame seeds.
     
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    Whole Chicken 2-3 lbs.
    Ginger Root 4 slices
    Green Onions 5
    Salt 5 teaspoons
    Sugar 2 teaspoons
     
    1. Rub the chicken inside and outside with salt and sugar.
    2. Place ginger and green onions inside the chicken.
    3. Place the chicken on the steam plate, heat the water in a wok until 

    4. boiling (need a steam holder place on the bottom of the wok in the   
      water to support the steam plate), place the steam plate with chicken   
      on the steam holder.  
    5. Cover and cook for 30 mins at high heat.
    6. Use a knife to cut the chicken leg to check if the chicken has cooked briefly. If pink fluid come out from the cut, that means the chicken has not done yet. Cover and cook for 5-10 mins or even more.
     
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