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1. So, whats your choice?

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

3. ½ spring chicken (Gai)

4. 1 cup Chinese mushrooms (Dung goo)

5. ¼ cup bamboo shoots

6. 4 water chestnuts

7. 2 scallions

8. 1 tablespoon soy sauce

9. 5 thin slices ginger root

10. 1 teaspoon salt

11. 2 ½ cups water

12. ½ teaspoon sugar

13. 1 teaspoon monosodium

14. Glutamate

15. Dash of pepper

16. 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.

17. SLICED CHICKEN WITH PINEAPPLE (BOR LOR GAl PEEN)

18. ½ pound boned chicken breast

19. ¼ Chinese mushrooms (Dung goo)

20. 1 cup Chinese celery cabbage (Bok choy)

21. ¼ bamboo shoots

22. 4 slices pineapple (bor lor)

23. 4 water chestnuts

24. 4 thin slices ginger root

25. ¼ teaspoon salt

26. ¼ water

27. 1 teaspoon cornstarch mixed

28. With 3 tablespoons water

29. ½ teaspoon sugar

30. ½ teaspoon salt

31. ½ teaspoon monosodium

32. Glutamate

33. ½ teaspoon soy sauce

34. 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.

35. DICED CHICKEN WITH WALNUTS (HOP TO GAl DING)

36. ½ pound boned chicken (gai)

37. ¼ walnuts (hop to)

38. ½ cup canned mushrooms

39. ½ pound Chinese celery

40. Cabbage (bok choy)

41. 4 water chestnuts

42. ¼ bamboo shoots

43. 12 snow pea pods

44. ¼ celery

45. ¼ teaspoon salt or to taste

46. ¼ cup water

47. 1 teaspoon cornstarch mixed

48. With 3 tablespoons water

49. ¼ teaspoon sugar

50. ½ teaspoon monosodium

51. Glutamate

52. Dash of pepper

53. 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.

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

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