2 pcs. Skinless and boneless Whole chicken beasts
1/2 tsp. Cayenne pepper
2 1/2 tsps. Soy sauce
2 tsps. Red pepper, crushed OR 2 pcs. Crushed whole pieces chili peppers
2 tbsps. Szechuan peppercorns
3 tbsps. Green tea
4 tbsps. Sesame paste
1 chopped Scallion (the white part is to be used)
2 tbsps. Wine vinegar
3 Slices minced ginger (fresh)
3 tbsps. Peanut oil
10 finely minced mls. Garlic
1 1/2 tbsps. Shaoshing wine or Dry sherry
Lettuce leaves

Inside a big pot, cook by poaching breasts of chicken with a small amount of boiling water for about 10 mins. until they turn opaque and white. On a deep pan for frying, toast Szechuan peppercorns on moderate flame then afterwards grind or crush them and set them aside.

Take chicken out of your pot and drain them and allow to cool. Slice chicken & shred slices in julienne style strips.

On a bowl, mix together green tea & sesame paste then add in soy sauce and vinegar then blend them well together. Next, add in peanut oil, toasted peppercorns, cayenne, sherry, garlic, scallions, ginger and red pepper and mix them all inside the bowl well.

Place the strips of chicken into the bowl of sauce and make sure to evenly coat the strips.

Place inside the refrigerator for storage and take them out 20 mins. prior to serving them up.

Pass chicken mixture and lettuce separately to your guest and allow them to place a little chicken portion into the center of lettuce then roll the pieces up resembling that of an egg roll and eat with your fingers.

This recipe makes around 6 portions as appetizers.

12 whole medium-sized Chicken wings
1/4 cup of Lee Kum Kee Oyster sauce
1 tsp. Hot & Spicy Stir Fry Season
1/4 cup of Lite Teriyaki Marinade
1 tsp. Kikoman Soy
1/4 cup of Kikoman Oriental BBQ Sauce
1 tbsp. Brown sugar
1 tsp. Amyway Oriental Season

Separate the drumette away from the rest of the wing. Then, place the wings onto a broiler pan with the skin sides facing down and season it with the Hot & Spicy Stir Fry and Oriental seasonings.

Put the broiler pan onto a preheated oven’s middle rack and cook them by broiling.

As the wings cook, make the dipping sauce already. In a bowl, whisk together brown sugar, soy, Oriental BBQ sauce and Teriyaki sauce and set it aside.

When the wings begin to turn a light golden brown after 10 mins. inside the oven, take out the pan then turn the chickens on the other side then season them up before returning them to the oven where they will continue cooking.

If wings turn golden brown already on the other side then take them out from the oven.

Dip the wings on the dipping sauce then shake them up to remove any sauce excess. Return pan to the oven then continue broiling until it is a bit crusty (a couple of mins.).

This dish is great served as appetizers or a side dish served together with some rice that has been fried. You can also serve it together with some plum wine.

12 pcs. Chicken wings (about 2 pounds)
Secrets Savory Herb w/ Garlic Recipe Soup Mix
1 Envelope of Lipton Recipe
1/2 cup of melted butter or margarine
1 tsp. Cayenne pepper sauce (optional)

Cut off the chicken wing tips and set them aside for a soup later on. Slice the wings into half right at the joints then bake, broil or deep-fry them until they become crunchy and browned to golden color.

In a bowl, mix together garlic soup mix, pepper sauce and margarine then just adjust the amount of the pepper sauce depending on your preference and level of tolerance.

Add in the wings and make sure that they are evenly coated with the sauce. Serve on some greens together with chopped up celery if you want.

6 Eggs
1/2 cup of Chicken broth
Oyster or Hoisin sauce
1/4 cup of Brown sugar
1 tsp. Sesame oil
1/2 cup of soy sauce (dark)

On a saucepot, place eggs then pour in water then bring it to boiling point & continue to cook simmering for 15 mins. Take out of heat then cool off eggs with running, cold water then take the shells off.

On a saucepan, mix together sesame oil, chicken broth, soy sauce and brown sugar then heat it and make sure that sugar dissolves. Add in eggs then continue simmering it with a cover for about an hour.

Liquid must cover eggs, and when it doesn’t then make sure to baste it often.

Take out of heat then allow eggs to stand for 1 hr. and turn them from time to time so that they color evenly. Slice eggs in half or in quarter before serving them together with the sauce. This recipes makes around 6-8 servings of appetizers.

To make the sauce: Mix together equal portions of oyster and hoisin then serve with eggs.

1 lb. skinless & boneless Chicken breast
Vegetable cooking spray
3 med. Peaches, pitted
Curry powder
2 small Bananas
3 med. Plums, pitted

For the Mustard Leek Sauce:

1 cup chopped Leeks
1/4 tsp. Curry powder
2 tsps. Distilled white vinegar
1 cup of Chicken broth
2 tbsps. Cold Water
3 tbsps. Dijon mustard
2 tsps. Vegetable or Olive oil
2 tbsps. NutraSweet
1 tbsp. Cornstarch
Green onions including the tops

Chicken should be cut in 1-inch pieces then each fruit should be cut in 8 pieces. Skewer fruit and chicken pieces on 16 pcs. of metal or wooden skewers then spray them with some cooking spray then finish with a sprinkling of curry powder.

Cook them on a grill on medium heated coals or you can broil them 6 inches away from the source of heat for about 6-8 mins. or just until the chickens are already done and be sure to turn it once.

Place the cooked kabobs onto serving platters and pour the mustard-leek sauce all over them.

To make the sauce: On a saucepan, saute the leeks in some oil just until they turn tender. Add in the chicken broth, pepper, curry powder, vinegar and mustard and bring to a boil. In a separate container, mix together water and cornstarch then add this mixture to the boiling sauce.

Stir it constantly just until the sauce thickens (1 min.). Take out of the heat and let it cool for 2-3 mins. Add in the NutraSweet. This recipe makes around 1 1/2 cups of sauce.

1 pc. Chicken, sliced in 10 pcs.
1/2 lb. smoked Andouille sausage
7 Cups of Chicken stock
1/2 tsp. Cayenne pepper
1 tsp. Garlic
A dash of salt
1 Cup of finely chopped Onions
3/4 Cup finely chopped Celery
1 1/4 Cup Flour
Powdered garlic
1/2 tsp. Salt
1 Cup finely chopped Green bell pepper
1/2 tsp. powdered garlic

Extra fat from chickens should be cut away and discarded. Sprinkle the pieces of chicken generously with cayenne, powdered garlic and salt then rub them in after all the 3 have been sprinkled on chicken.

Allow to stand in room temp. while chopping vegetables & waiting for oil to heat up.

Chop up celery, bell peppers and onions and mix them together inside a bowl then set it aside. On a big skillet, make sure to heat around 1-1 1/2-inch of oil just until it reaches around 375′ F-400′ F in temperature.

Leave around half an inch of space under the top of pan so that it will not overflow if adding the pieces of chicken later. If there is a deep-fry thermometer, use to measure the hotness of oil.

While oil heats up, mix together /2 tsp. of salt, 1/2 tsp. of cayenne, 1/2 tsp. of powdered garlic and flour inside a paper bag.

Then, when oil reaches its desired hotness, put the pieces of chicken inside the paper bag and shake them up and make sure that chicken is evenly coated then save around half a cup of flour mixture.

Inside a dutch oven or big kettle, add in stock/broth and start to heat it up to a boil. Then, fry up chicken in hot oil until crust has turned brown on each side and chicken has cooked (6 mins. each side). Then, drain them on paper towels. Chicken might be fried in 2 batches.

Pour hot oil into a glass cup for measuring and make sure to leave the brown particles in the pan. Put back around half a cup of oil into the pan then discard all the rest.

Then, place pan on high flame. Using a wire whisk, slowly add in flour mixture that was set aside and continue to cook, whisking always until it has turned into a dark reddish-brown (4 mins.) and be sure to not burn it up.

Take pan out of heat then add in vegetable mix and make sure that vegetables have been coated well. Place the pan again to cook on low flame then stir it consistently for 5 mins.

In the meantime, check to see if stock is already boiling. If it is already boiling, the add in vegetable mixture a spoon at a time then stir constantly as well after each spooned addition.

Return stock to boiling point again and add in sausage and minced garlic then simmer it without a cover for 45 mins. While gumbo cooks, take out skin from pieces of chicken then cut as much of the chicken meat as possible. Then, cut meat in little pcs. (Cubes at around 1/2-inch).

If gumbo has already cooked, then it is time to add in chicken meat. For serving as appetizer, then use 1 tbsp. of cooked rice & around 3/4 cup of gumbo.

10 pcs. Chicken Wings (Around 2 pounds)
1/4 cup of Vegetable Oil
1/2 cup of Yellow or Blue Cornmeal
1/4 cup of Lime Juice
1/2 tsp. Ground Cumin
2 tbsps. Unbleached Flour (all-purpose)
1/2 cup of red Pepper Flakes, crushed (for taste)
2 tbsps. Margarine or butter
1/8 tsp. Pepper
1/2 tsp. Salt

On a bowl, mix together red pepper flakes, oil & juice of a lime. Chicken wings should each be cut at the joints to come up with 3 pcs. and throw away the top. Also cut any excess chicken skin and discard them.

Put the wings into the oil mix and make sure to evenly coat all of it. Refrigerate covered for 3 hrs. occasionally stirring it then drain it well. Oven should be heated to around 425′ F.

Then, heat the margarine inside a 13×9x2-inch rectangular pan until it melts. Shake together all other ingredients inside a plastic bag or you can mix them up together in a bowl.

Add the wings to the bag and be sure to evenly coat all of it with the cornmeal mix then place the wings into the prepared pan.

Bake in the oven without any cover for 20 mins then turn to cook the other side. Bake for 20-25 mins. until they turn golden brown. This recipe makes about 20 pcs. of appetizers.

If you want a hotter chicken wing, then add in more red pepper flakes.

2 lbs. Chicken wings, sliced up
1/2 tsp. Fresh ground pepper
1 heaping tbsp. of parsley, chopped fine
1 tsp. Salt
1/2 cup melted Butter
1 tbsp. Fresh marjoram or oregano, chopped
1 heaping tbsp. of parsley, chopped fine

Oven should be preheated to around 375′ F. combine together pepper, salt, oregano, parsley and cheese then place the mixture onto a dry tray.

Coat the pieces of chicken in the butter then roll them up in the cheesy dry mix and be sure to evenly coat all over.

Put the chickens onto a well greased sheet for baking and bake in the oven for about 45 mins. then turn once when they are browned.

The chicken can be frozen and if already ready to serve, just thaw them out in the refrigerator and reheat them inside the oven at 375′ F also.

This recipe makes around 8 servings as appetizers and 4 servings for a main course.

1 lb. Ground Lamb
4 cups of chicken broth (low-sodium)
2 tbsps. Finely chopped Fresh Mint
1/2 cup of uncooked Long Grain Rice
1/3 cup of Olive Oil
2 tbsps. Chopped finely Parsley (fresh)
1 tsp. Salt
2 cups minced Onion
1/4 tsp. Pepper
2 tbsps. Chopped Fresh Dill
4 cups of chicken broth (low-sodium)
8 ozs. Grape Leaves
1 Lemon
1/4 cup of roasted Pine nuts

Using a food processor with a metal blade, process together onions and then the herbs. In a skillet, heat the oil and saute onions until they are transparent.

Transfer the onions into a big bowl and add in all other ingredients aside from the chicken broth and grape leaves then mix everything well.

Pat dry the grape leaves then place them in boiling water for about 2-4 mins. Take them out of the water & dry them out. Place 1 tbsp. of the meaty mixture onto each grape leaf then roll them up.

Place any unused leaves onto the bottom of a skillet. Arrange the dolmas into two layers inside the pan and squeeze the lemon on top. Then, cover the top with a layer of the grape leaves (if there is still some left) then pour in stock.

Then, weigh it down using a heatproof place then cover and cook simmering for 1.5 hrs. This dish is normally served in room temperature.

1 big Chicken breast (boneless)
1/4 tsp. powdered Garlic
1 Green Pepper, sliced into strips
1 tbsp. Brown Sugar
1 med. Onion, sliced into thick strips
1/2 cup of Catsup
1 tbsp. Mustard
1 tbsp. Vinegar
2 dashes of hot pepper sauce

Slice up chicken breast in 16 small chunks then place it inside a microwave-safe dish. Sprinkle onion and strips of pepper on the top chicken chunks. Mix together all other ingredients on a bowl then pour this atop the vegetables & chicken.

Microwave it covered at 70%PRCTG% power for about 7 mins. or just until the chunky chicken meat turns tender and white. Serve the dish with pieces of toothpicks to pick them up.

3 cups of Oil (to deep-fry)
1 big Whole chicken breast
2 Eggs
4 pcs. Egg roll wrappers
2 big bananas (firm)
1/2 cup flour (all-purpose)
2 tsps. Sesame oil
2 tbsps. Milk
2 tsps. Flour mixed together with
2/3 tsp. Cold water to form a thick pasty mixture

To pre prepare: Slice the chicken breast in half. Lay 1 half flat on the cutting board them slice it horizontally then repeat this way of slicing for the other chicken breast half. With the use of a rolling pin, roll out the pieces of breast meat in very thin slices then brush the slices very lightly using the sesame oil.

Bananas should be peeled then cut into half in order to get 2 round sections that are about the length of the chicken breasts. In another bowl, beat the eggs together with the milk.

Then, wrap the thinly rolled out pieces of chicken all over the banana sections then pat it with the flour and make sure that everything is covered well then dip it in the egg and milk mixture.

Next, roll the wrapped bananas in the egg roll wrappers and make sure that you tuck the sides of the wrapper while rolling them.

The end of the wrapper should then be sealed using the flour pasty mixture. During this time you can actually cover the wrapped bananas then store them in the refrigerator either chilled or frozen until they are ready for serving.

To deep-fry: Just heat the oil on a wok just until the oil bubbles up around a chopstick if you put the stick in the center.

Then, you can deep-fry the banana pieces until they are browned lightly then drain them on paper towels. After the rolls have cooled a little, just cut them in 1-inch sections then serve.

Best served hot. If you are not going to serve them now, you can just fry them up again just to make them crisp prior to cutting them up in sections.

1/3 lb. Ground chicken or pork
1 lb. peeled eggplant (Japanese), sliced in 3×1-inch pieces
1 tsp. scallions, minced
1/4 tsp. gingerroot, minced
3 tsps. Water
2 tbsps. Wine (cooking)
1/4 tsp. garlic, minced
1 1/2 tsps. Cornstarch
1 tsp. Vinegar
2 tbsps. Soy sauce
1/2 of a cup bamboo shoots, shredded
1/3 of a cup of Chicken stock
2 tsps. Sugar
5 dashes of sesame oil
Chili oil
Vegetable oil

Heat on a skillet around half a cup of oil (vegetable) then add in eggplant slices. Eggplant should be fried for 2-3 mins. until it turns golden. Take them out of the pan & make sure that they are drained on some paper towels.

Mix together a tsp. of oil (vegetable), garlic and ginger on a wok then heat it up until it is heated enough then add in vinegar, sugar, soy sauce, broth, wine, bamboo shoots, pork and the chili oil for taste. Continue to cook while constantly stirring it until the sauce starts boiling.

Next, add in the fried slices of eggplant then mix everything well then bring the mixture to boiling point & cook it for 30 secs. more.

Blend water and cornstarch to form a paste then add this to the sauce and continue cooking for another 30 secs. Heat should be turned off then finish with a sprinkling of scallions and the sesame oil.

2 1/2 lbs.chicken livers, fresh
1 minced clove of garlic
1/4 Cup brandy
2 qts. Water
1 pc. Small onion, chopped fine
1/2 tsp. nutmeg, freshly ground if available
2 tsps. Peppercorns
2 tsps. Dry mustard
2 Cups softened butter
2 tsps. Whole cloves
1 Tbsp. salt
3 pcs. Bay leaves
Parsley, a few sprigs
A Dash of hot pepper sauce

On a 4-qt. saucepan, mix together water, peppercorns, cloves, bay leaves and parsley sprigs (it is better to put them all together inside a cheesecloth & tie it close using a string so you don’t have the additional task of straining to take them out).

Bring the mixture to a boil then allow it to simmer for 10 mins then take out the cheesecloth.

Add in the livers into the liquid then continue to cook it below the simmering point just until the liquid clears out and appears rosy & the livers are also done (10 mins.).

Drain the livers & pass them through a meat grinder then set it aside. On a big bowl, mix together all the other ingredients aside from the brandy.

Next, add in livers and continue to blend them until the mixture smoothens. Then, add in the brandy then mix well. Get a 9×5-inch loaf pan and line it using some foil or you can use a pate mold & just line it with some cheesecloth.

Put the pate in the pan or mold and be sure to tightly pack them in. Pate should be chilled thoroughly prior to serving. The flavors of the pate develop fully if it is allowed to be chilled overnight.

1 lb. chicken breast (whole)
1 1/2 tbsps. Dark soy sauce
4 tbsps. Chopped finely Cilantro stems & leaves
1 med. Onion
6 pcs. Celery leaves
4 tbsps. Chinese lemon sauce
Juice of a lemon
Lettuce leaves

Onto a medium-sized saucepan, add in leaves of the celery, chicken breast & the onions together with just enough water for it to cover the ingredients inside the pot.

Bring the mixture to boiling then simmer it with a cover on medium flame for about 10 mins. Take pan out of heat & let chicken cool inside together with the liquids.

When chicken has cooled down, take off skin & bones then cut them up. Marinate slices of chicken together with a mixture of soy sauce and lemon sauce for about 45 mins.
Onto any serving platter or dish, layer out the slices of chicken onto a lettuce bed then sprinkle cilantro. For the finishing touch, just sprinkle lemon juice on the slices of chicken.

You can tell your party guests that they can place some slices of chicken into the center of a lettuce then roll them up like that of an egg roll prior to eating. This recipe makes around 8-10 portions if served as appetizers.

12 pcs. Chicken wings (around 2 pounds)
2 tbsps. Bottled hot pepper sauce
2 tbsps. Melted butter or margarine
1 tsp. Paprika
Celery sticks
Salt & pepper to taste
Blue cheese dip

Broiler should be preheated. In the meantime, rinse the chicken wings then dry them on paper towels. Slice off the wing tips and throw them away. Slice the wings around at the joints in order to make 24 pcs.

Put the pieces of chicken into a nonmetal, shallow dish. On a bowl, mix together paprika, pepper sauce and butter then add this to the wings making sure that each piece is adequately coated.

The dish should be covered and allowed to marinate in room temperature for about 30 mins. on the rack of the broiler pan.

Season the wings using some pepper and salt if you want then brush them with the sauce from the marinade. Chicken should be broiled about 4-5 inches away from the heat for 10 mins. or just until they turn lightly brown.

Then, turn the pieces of chicken & brush them again with sauce and broil for another 10-15 mins. or just until chicken turns tender and not anymore pinkish in color. Serve together with the Blue Cheese dip.