Yield: 4 servings
 
       1    4-1/2 to 5 lb duck
       1 ts Salt
       8    Green onions
       2    (1/4 in.) sliced gingerroot
       3 tb Honey
       2 tb Cornstarch
       1 cn Oven-ready biscuits
       1 sm Can plum sauce
 
   A day in advance, clean duck inside & out, dry
   thoroughly. Season inside with salt. Tie together stem
   ends of 2 green onions, place inside duck cavity with
   gingerroot.  Bring edges of tail opening together,
   stitch with a length of fine wire. Attach another wire
   to neck as a handle. Mix 1 qt. water with honey in
   large wok or small turkey roasting pan, bring to boil.
   When boiling, stir in cornstarch dissolved in 1/4 cup
   cold water. Continue to stir to consistency of a thin
   stream. Lower heat. Holding duck by neck wire, dip
   into honey mixture 3-4 times to coat on all sides.
   Remove duck, suspend over container in cool place. Set
   an electric fan towards duck to help dry the skin. Let
   duck drip-dry overnight.
  
   Next day: preheat oven to 450 F. Place duck breast
   side up on flat rack in roasting pan. Roast 30 minute.
   Reduce heat to 300 F, turn duck over. Roast 30 more
   minutes. Turn duck breast side up again, roast for
   final 30 minutes.
  
   Remove biscuits from can, divide each biscuit in 1/2.
   Bring 2 in. water to boil in bottom of steamer. Place
   biscuits in container above water, cover, & steam 5
   minutes. Thinly slice stems of remaining 6 onions into
   2-in. diagonal strips. Divide sliced onion between 4
   butter plates, place 1 tsp. plum sauce on each plate.
   Prepare duck for serving by cutting off drumsticks &
   wings & placing on platter in position whole duck
   should be. Carefully slice off all skin pieces of
   about 1 and 2 inches, lay them aside. Slice same size
   pieces of meat from bone. Place all carved meat on
   platter, cover with skin pieces on outside to make
   presentation look like a whole duck.
  
   Eat by making sandwich of onion, plum sauce, duck, and
   skin.

Yield: 6 servings
  
       1 tb   Oil
       1       Egg, slightly beaten
       2 tb   Oil
       1 c    Chicken, finely diced
       1 md Onion, finely diced
     1/2 c   Water chestnuts, finely diced
     1/2 c   Bamboo shoots, finely diced
     1/2 c   Celery, finely diced
       1 c    Fresh bean sprouts
     1/2 c   Frozen peas (opt)
     1/2 c   Sliced mushrooms (opt)
       4 c    Cooked rice
               Soy sauce
               Salt
               Pepper

   Enjoy!!!

1. Cut up and prepare all ingredients. Reserve.
  
2. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet.
    Remove to plate and reserve.
  
3. Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry
   chicken and onion together until cooked. (If leftover meat is used,
   just heat through.) Add bean sprouts, peas, celery. Stir and cook 2
   minutes with wok covered. Uncover wok, add all the rest of the
   vegetables. Stir fry and cook covered for 2 additional minutes. Add
   cooked rice, season with salt, pepper, soy sauce. Reduce heat to
   medium. Take your turner and break up clumps of rice as finely as
   possible. Make sure rice takes up soy sauce and does not remain
   white. Keep stir-frying until all rice is broken up and heated
   through. Shut heat off. Cut up sheet of egg into small pieces and
   stir into rice, or remove rice to serving platter and garnish with
   egg slivers.

Yield: 6 servings
 
Marinade:
       1 tb   Ginger, finely grated
   1 1/2 ts Sesame oil
       1 ts   White wine
     1/2 ts  Sugar
     1/4 ts  Salt
   1 1/2 ts Oyster sauce
     1/2 ts   Light soy sauce
       1 ts   Cornstarch
                 Pinch freshly ground white pepper
     1/2 lb  Chicken breasts, strips

Sauce:
     1/2 ts Sugar
       2 ts  Oyster sauce
       1 ts  Light soy sauce
     1/2 ts Sesame oil
       2 ts  Cornstarch
       1 pn  White pepper
       5 tb   Chicken stock
   3 1/2 tb Peanut oil
       1 tb  Ginger, minced
     1/4 ts Salt
     1/4 lb  Mushrooms, sliced
       6 oz  Snow peas, sliced
     1/4 c   Bamboo shoots, sliced
       4       Water chestnuts, sliced
       1       Clove garlic, minced
       1 tb  White wine

1. MAKE THE MARINADE:  Place the grated ginger in a small strainer set over a medium bowl.  Press hard with the back of a spoon to extract 1 teaspoon of juice; discard the ginger pulp. Stir in the remaining marinade ingredients.  Add the chicken and toss to coat well. Cover and set aside to marinate for 30 minutes.

2. MAKE THE SAUCE: In a large bowl, combine all the sauce ingredients and reserve.

3. Heat a wok over high heat for 30 seconds.  Add 2 tablespoons of the peanut oil and turn the wok to coat with oil. When a wisp of white smoke appears, add the ginger and salt. Stir, using a large metal spatula, for 10 seconds. Add the mushrooms and stir fry for 10 seconds. Add the snow peas, bamboo shoots and water chestnuts; sprinkle with a little water and stir fry for 2 minutes. Transfer the vegetables to a bowl and set aside. Wipe out the wok with paper towels.

4. Heat the wok over high heat for 20 seconds and add the remaining 1 1/2 tablespoons peanut oil. Turn the wok to coat with oil. When a wisp of white smoke appears, add the garlic. When it begins to brown, add the chicken with the marinade. Spread the chicken out in a single layer and cook undisturbed for 2 minutes. Turn the chicken pieces over and cook for 1 more minute. Drizzle the wine down the inside rim of the wok and stir it into the chicken.  Continue to cook until the chicken is cooked through, about 1 minute longer.

5. Add the reserved vegetables and stir fry for 2 minutes. Make a well in the center of the mixture.Stir the sauce to combine and pour it into the well. Mix all the ingredients together, bring the sauce to a boil and cook until thickened, about 30 seconds.Transfer to a warm platter and serve immediately.

Enjoy!!!