Mix soy sauce, cornstarch and gin until smooth. Cut chicken into strips; coat with sow sauce mixture and set aside. Mix lemon juice, vinegar, sugar and lemon peel in a bowl; set aside. Heat 1 Tablespoon oil in a wok or skillet; stir in scallions, carrot, green peppers and garlic. Cover; cook 2 minutes. Remove from skillet. Heat remaining 2 Tablespoons oil in skillet; add chicken with marinade, stir-frying until cooked through. Stir in lemon mixture; simmer, covered, 2 minutes and add vegetables. Serve hot with rice.

Makes 4 servings

Cut slits in chicken pieces, lengthwise in breast pieces and crosswise in leg pieces; tuck slices of ginger and garlic into slits. Rub salt over all; sprinkle with lime juice and set aside. Blend yogurt and chili powder in a blender; add 1 Tablespoon oil and paprika and blend again. Spread on chicken pieces; refrigerate overnight. Remove chicken from marinade; baste with half of remaining oil and bake at 375 degrees for 30-45 minutes. During cooking turn and baste once more with remaining oil. Garnish with scallions and lime wedges; serve hot with rice.

Makes 4 servings.

Fill a large pot 2/3 of the way full with water and bring to a boil. Add chicken and bouillon cubes. Let stay at a medium boil until chicken falls off the bone. Remove bones and gristle from water. Cut biscuits into quarters and drop them into the boiling water. Let them boil until done. You can tell when the biscuits are done when you cut one open and it is not doughy inside. Add salt and pepper to taste.