Egg-Flower Soup

This soup is easy to make and is a long-time favorite in China as well as in other countries.

• 1/2 c.chicken breast, cut into small pieces
• 1 tbsp. cornstarch
• 1 c. water
• 1 c. chicken or vegetable broth
• 1/4 c. thinly sliced water chestnuts
• 1 egg
• 1 tbsp. chopped scallions
  
  How to cook :
  

1. In a small bowl, mix chicken pieces and cornstarch.
2. 2. In a deep saucepan, combine water, chicken or vegetable broth, and water chestnuts. Bring to a boil.
3. Add chicken and cornstarch mixture and return to a boil for about 10 minutes.
4. Beat egg and stir slowly into soup.
5. Dish into a large bowl and sprinkle scallions on top.
   
   Preparation time: 10 minutes
   Cooking time: 25 minutes
   Serves 4
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   38
   
   
   
   
   
   

Spiced Roast Chicken

Ingridient :

• 3- to 4-lb. chicken pieces (drum-sticks, wings, and thighs)*
• 1/4 c. soy sauce
• 2 cloves garlic, crushed
• 1 tsp. black pepper
• 1/4 c. sugar
• 2 tbsp. vegetable oil several lettuce leaves
  

How to cook :

1. Rinse chicken in cool water and pat dry with paper towels.
2. Mix soy sauce, garlic, pepper, sugar, and oil in a bowl.
3. Thoroughly rub chicken pieces with this mixture. Save unused portion of mixture for later use.
4. Place chicken on a plate and let stand for 2 to 4 hours in the refrigerator.
5. Place chicken on a rack in a roasting pan and roast uncovered for 1hours at 350F. Turn chicken and drizzle with remaining soy sauce mixture every half hour during roasting.
6. When chicken is done, remove from the oven. Arrange pieces on a bed of lettuce on a serving platter.
   
   
   Preparation time: 10 minutes Refrigeration time: 2 to 4 hours Cooking time: 1 1/2 hours
   Serves4
   
   
   

Spiced Roast Chicken

Ingridient:

• 3- to 4-lb. chicken pieces (drum-sticks, wings, and thighs)*
• 1/4 c. soy sauce
• 2 cloves garlic, crushed
• 1 tsp. black pepper
• 1/4 c. sugar
• 2 tbsp. vegetable oil several lettuce leaves
  

How to cook :

Rinse chicken in cool water and pat dry with paper towels.
Mix soy sauce, garlic, pepper, sugar, and oil in a bowl.
Thoroughly rub chicken pieces with this mixture. Save unused portion of mixture for later use.
Place chicken on a plate and let stand for 2 to 4 hours in the refrigerator.
Place chicken on a rack in a roasting pan and roast uncovered for 1hours at 350F. Turn chicken and drizzle with remaining soy sauce mixture every half hour during roasting.
When chicken is done, remove from the oven. Arrange pieces on a bed of lettuce on a serving platter.


Preparation time: 10 minutes Refrigeration time: 2 to 4 hours Cooking time: 1 1/2 hours
Serves4