Chinese Chicken Recipes - A Salad
and Stir-fry Chinese Chicken Recipe

2 skinless, boneless chicken breast
Rice wine or milk vinegar - 1/4 cup
Chicken broth - 1/4 cup
Minced ginger - 2 tbsps
Minced garlic - 1 tbsp
Red pepper - 1 (cut in cubes)
Carrots - 2 (cut in 1/2cm slices)
Bamboo shoots - 1/2 can (sliced)
Green onions - 3 (cut in thin strips)
Sesame oil - 2 teaspoons
Light soy sauce - 2 tbsps
Salt and pepper - add to taste

• Parallel cut each chicken breast into 2 thinner halves. Sprinkle on a little salt, and then steam for 5 to 7 minutes.
• Let it cool for a bit, and cut into 1/2 cm thick slices.
• In a bowl, mix vinegar, chicken broth, ginger, garlic, sesame oil, and soy sauce to make the dressing.
• Heat the half of the dressing in a pan just to warm, and add in red peppers, carrots, bamboo shoots, and green onions. Cook for 1 to 2 minutes.
• In a salad bowl, mix the chicken with the veggies, and the remaining half of the salad dressing.

Chicken thighs - 3 to 4 (200 to 250g) (sliced)
Dried fungus - a handful
Celery - 2 stalks (cut into thin slices)
Diced garlic - 1 tbsp
Red chilies - 3 (diced)
Salt and pepper - add to taste
Canola oil - 3 to 4 tbsps

• Soak the dry fungus in hot water for about 10 minutes, until they're all soft. Then rinse through with water, removing any hard stubs. Then drain the water.
• Mix the chicken slices with 2 teaspoons of corn starch and 1.5 tablespoons of cooking wine. Mix well.
• Heat the oil to smoking point in a wok (or pan). Add in the red chilies, and diced garlic. Right away add in the chicken, and stir until it's no longer pink.
• Add in the salt and pepper, celery, and dried fungus. Stir for 2 to 3 minutes until the celery and fungus are cooked.