Ingredients:

2 cups all-purpose flour
¾–1 cup boiling water
¼ cup sesame oil






Procedure:

1. Place the flour in a large bowl. Add the boiling water and quickly stir with a wooden spoon.
2. As soon as you can withstand the heat, knead the warm dough on a lightly floured surface until it is smooth. Cover with a damp cloth and
   let stand for 30 minutes.
3. Cut the dough in half. Roll each half into a 9-inch cylinder. Using a tape measure, lightly score and cut the dough into 1-inch pieces. You
   will have 18 pieces at this point.
4. Shape each piece into a ball and then flatten into a circle between the palms of your hands. Brush the top of each piece with sesame oil,
   and then place the pieces on top of each other, oiled sides together.
5. Using a lightly floured rolling pin, roll the pieces into a 5½–6-inch circle. (Don't worry if the edges overlap.) Continue with the rest of the
   dough.
6. Heat a dry pan on low-medium heat. When the pan is hot, add one of the paired pancakes and cook on each side for 2 minutes or until
   brown bubbles appear (the second side will cook more quickly).Remove from the pan and pull the pancakes apart while they are still hot.
   Place on a plate and cover with a damp cloth while cooking the remainder.

Ingredients:
1½ pounds chicken thighs
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine or dry sherry
1½ teaspoons sugar
4 tablespoons water
½ teaspoon sesame oil
2 garlic cloves, minced
1 teaspoon minced ginger


Procedure:

1. Wash the chicken thighs and pat dry. Remove the skin and make 2 diagonal cuts on each side of the thigh.
2. Mix together the dark soy sauce, oyster sauce, rice wine, sugar, water, and sesame oil. Place the sauce in a plastic bag. Add the
   chicken, shaking the bag lightly to make sure the sauce coats all the chicken.
3. Seal the bag and place in the refrigerator. Marinate the chicken for 2–3 hours, turning the bag occasionally.
4.  Preheat the oven to 400°F.
5. Remove the chicken thighs from the bag, reserving the sauce. Place the chicken thighs on a baking sheet sprayed with cooking spray.
   Pour half of the sauce over, making sure both sides of the thighs are covered. Add the minced garlic and ginger. Bake the thighs for 15
   minutes. Add the remaining half of the sauce and cook for another 15 minutes, or until the thighs are cooked.

Bagging It
Don't have a large enough bag to hold the chicken thighs? Place them on a plate and rub the marinade over, making sure to coat all the
chicken. Cover with plastic wrap and refrigerate for 2–3 hours. Reserve any leftover marinade to pour over the chicken while baking.

Serves 4–6
Scoring the chicken thighs makes it easier for the marinade to penetrate the meat. This dish tastes delicious served with Snow Pea Stir-fry

Ingredient:
2 large boneless, skinless chicken breasts (12–14 ounces)
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon soy sauce
2½ green onions, thinly sliced on the diagonal
½ cup chicken stock or broth
1 tablespoon dark soy sauce
1 tablespoon bean sauce
2 tablespoons brown sugar
1 clove garlic, chopped
2 tablespoons oil for stir-frying
1 teaspoon cornstarch mixed with 4 teaspoons water

Procedure:

1. Wash the chicken breasts, pat dry, and dice.
2. Mix together the rice wine, soy sauce, and half of a green onion. Marinate the chicken for 1 hour.
3. In a small bowl, combine the chicken stock, dark soy sauce, bean sauce, brown sugar, and garlic. Set aside.
4. Add oil to a preheated wok or skillet. When oil is hot, add the chicken and stir-fry until it is nearly cooked through. Remove from the wok
   and set aside.
5. Add the sauce into the wok. Add the cornstarch-and-water mixture in the middle, stirring vigorously to thicken. Add the chicken, mixing in
   and letting the sauce reduce until it is a glaze. Stir in the 2 sliced green onions.

Ingredients:
1 pound boneless, skinless chicken breasts
Spicy Szechwan Peanut Sauce
1 large dried bean curd sheet
2 small cucumbers
½ teaspoon salt







Procedure:

1. Boil chicken breasts in water for 15–20 minutes. Drain well.
2. Cut the bean curd sheet into 4 squares. Soak the sheet in cold water to soften. Peel the cucumbers and slice, toss with salt, and leave for
3. minutes.
4. Chop the chicken meat into thin slices. Lay the cucumber slices on a plate and top with a bean curd sheet. Top with the chicken and the
   sauce. Serve the remainder of the sauce in a dipping bowl so guests can help themselves.

Serves 4:

• To use Chinese noodles instead of bean curd sheets, cook the noodles according to instructions, drain well, and lay over the cucumber slices.

Ingredients:
3 tablespoons peanut butter
3 tablespoons soy sauce
4 teaspoons sugar
3 tablespoons black rice vinegar
1 tablespoon sesame oil
1 clove garlic, chopped
1–2 tablespoons Hot Chili Oil (page 23)

Procedure:

1. Process all the ingredients in a food processor.

Yields ½ cup
Use as a dipping sauce or in Szechwan dishes such as Bang Bang Chicken. For best results, use within a few days.

Ingredients:
1/3 cup rice vinegar
¼ cup brown sugar
2 tablespoons ketchup
1 tablespoon soy sauce
¼ cup water
4 teaspoons cornstarch mixed with 4 teaspoons water






Procedure:

1. In a small saucepan, combine the rice vinegar, brown sugar, ketchup, soy sauce, and water and bring to a boil.
2. Stir in the cornstarch-and-water mixture, stirring vigorously to thicken.
   Hot Chili Oil

6 red chili peppers
1 tablespoon sesame oil
1 cup vegetable oil

Procedure:

1. Cut the chili peppers in half and remove the seeds. Chop coarsely.
2. Mix the oils and heat in a wok or heavy skillet.
3. Add the chopped chili peppers and cook over low heat for about 5 minutes, or until the oil turns red.
4. Cool the oil and strain into a sealed jar. Store in the refrigerator.

Handling Hot Chilies
When handling chili peppers, it's important to make sure that none of the chemical gets in your eyes. For extra safety, wear rubber gloves.

Serves 4:
1 red, 1yellow, and 1 green bell pepper
1 onion
20 oz boiling potatoes
2-3 oz tender spinach leaves
1 bunch fresh basil
2tbs fresh lemon juice salt and pepper to taste
Pinch of cayenne pepper
1/4 cup olive oil
1tbs small capers

Pretime: 1hr
Per serving: 216 calories 5g protien/8g fat/ 31g carbohydrate

1. Pre heat oven to 475degree F. Wash the bell peppers, halve, and trim. Place the pepper halves on a baking sheet with the cut onion, halve, and place on the baking sheet with the cut sides down.
2. Bake the vegetables 20 minutes in the oven until the skin on the peppers blister. Let the peppers stand briefly, then peel, and cut into strips. Also cut the onion strips. Also cut the onion into thin strips.
3. While the vegetables are cooking, wash the potatoes, and cook covered over midium heat 20-30 minutes in a little water, not allowing them to become too tender. Drain, wait until they're cool enough to handle, peel, and dice.
4. Trim the spinach well and wash thoroughly in cold standing water. Allow to drain very thoroughly or spin dry. Wash the basil and break the leaves into smaller pieces.
5. Combine the lemon juice with salt, pepper, and cayenne pepper. Vigorously beat in the oil.
6. Combines the potatoes, bell pepper strips, onion strips, dressing, and basil and add seasoning if necessary. Lay out the spinach leaves on a platter or four plates, arrange salad on top, spimkle with capers, and serve.

Variation:
To give the salad a spicier flavor, use arugala intead of spinach leaves.