So, whats your choice?

CHICKEN IN CHINESE MUSHROOM SAUCE - (DUNG GOO WAT GAl)

½ spring chicken (Gai)

1 cup Chinese mushrooms (Dung goo)

¼ cup bamboo shoots

4 water chestnuts

2 scallions

1 tablespoon soy sauce

5 thin slices ginger root

1 teaspoon salt

2 ½ cups water

½ teaspoon sugar

1 teaspoon monosodium

Glutamate

Dash of pepper

Pinch golden needles (Gum Jum) optional 2 teaspoons cornstarch mixed with 3 tablespoons water. Soak

mushrooms for ½ hour in cold water to soften. Drain. Slice mushrooms and bamboo shoots into 1/8-inch strips. Slice

water chestnuts and scallions finely. Rub soy sauce into chicken. Deep-fry for 2 minutes on each side. Using a high flame, heat a well-greased frying pan and add ginger root

and salt. Add water, mushrooms, scallions, water chestnuts. Bamboo shoots, sugar, monosodium glutamate,

pepper and golden needles. Place chicken on top of this. Reduce heat to low cover and cook for 15 minutes.

Remove chicken and cut into 1 ½ " x 1" pieces and place in serving dish. (You will need either a Chinese knife or a

butcher knife.) Add cornstarch paste to liquid in pan and cook and stir for ½ minute. Pour over chicken.

SLICED CHICKEN WITH PINEAPPLE (BOR LOR GAl PEEN)

½ pound boned chicken breast

¼ Chinese mushrooms (Dung goo)

1 cup Chinese celery cabbage (Bok choy)

¼ bamboo shoots

4 slices pineapple (bor lor)

4 water chestnuts

4 thin slices ginger root

¼ teaspoon salt

¼ water

1 teaspoon cornstarch mixed

With 3 tablespoons water

½ teaspoon sugar

½ teaspoon salt

½ teaspoon monosodium

Glutamate

½ teaspoon soy sauce

Boil chicken for 20 minutes. Allow to cool. Slice into 1 ½ -inch squares by cutting diagonally (peen). Soak

mushrooms for ½ hour in cold water to soften. Drain. Slice celery cabbage diagonally into 1-inch pieces, mushrooms into 1/8-inch strips, bamboo shoots and pineapple into 1-inch pieces and water chestnuts thinly. Using a high flame,

heat a wellgreased frying pan and add ginger root and salt, Add celery cabbage, mushrooms, bamboo shoots and

water chestnuts. Stir-fry for ½ minute. Add water. Cover and cook for 3 minutes. Add chicken and pineapple and

bring to a boil. Stir in cornstarch paste, sugar, monosodium glutamate and soy sauce.

DICED CHICKEN WITH WALNUTS (HOP TO GAl DING)

½ pound boned chicken (gai)

¼ walnuts (hop to)

½ cup canned mushrooms

½ pound Chinese celery

Cabbage (bok choy)

4 water chestnuts

¼ bamboo shoots

12 snow pea pods

¼ celery

¼ teaspoon salt or to taste

¼ cup water

1 teaspoon cornstarch mixed

With 3 tablespoons water

¼ teaspoon sugar

½ teaspoon monosodium

Glutamate

Dash of pepper

Boil chicken for 20 minutes. Allow to cool. Deep-fry walnuts for 2 minutes. Allow to cool. Dice chicken and all vegetables in ¼ " cubes (Ding). Using a high flame, heat a

well-greased frying pan and add salt. Add mushrooms, celery cabbage, water chestnuts, bamboo shoots, snow pea pods and celery. Stir-fry for ½ minute. Add water.

Cover and cook for 2 minutes. Add chicken and stir. Add cornstarch paste, sugar, monosodium glutamate and

pepper. Cook and stir for ½ minute. Remove from stove and add walnuts.

I hope you enjoy your meal, whatever you've decided on!

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