16 Large chicken wings (remove tip and cut at joint)
4 tbs. Sugar
4 tbs. Ketchup
2 tbs. Hoisin sauce (purchased at Chinese grocer)
2 tbs. Dark soy sauce

Mix the above ingredients. Place wings in a bowl, add the mixture and stir well to coat wings. Put in refrigerator for 2 hours, mixing occasionally.  Cover cookie sheet with foil, spray cake racks with non-stick spray.  Place cake racks on cookie sheet.  Place wings on rack.  Put in 350° oven for 20 minutes.  Turn wings over for another 30 minutes, or until done.  At this time, I usually make another batch of mixture and coat the wings on one side for 5 minutes.  Repeat for other side of wings.  Enjoy !

Submitted by: Clamdigger

6 Eggs, slightly beaten
1/4 lb. Bean sprouts
1/4 lb. Cooked shrimp (not canned)
3 Strips bacon
½ c. Barbequed pork, diced
1 can (2½ oz.) Sliced or chopped mushrooms
1 Stalk green onion, minced
1/4 tsp. Salt

Sauce mixture:
1¾ c. Chicken broth
½ tsp. Salt
½ tsp. Sugar
½ tsp. Monosodium glutamate (optional)
2 tsp.  Dark soy sauce
1½ tsp. Cornstarch
2 tbs. Water
Oil for frying (peanut or sesame oil)

Cut bacon into thin strips.  Wash and drain bean sprouts. Drain mushrooms. Combine sauce mixture and heat in a small pan over medium high heat.  Stir until thickened and keep warm.  Heat wok.  Stir fry bacon with shrimp and barbequed pork and set aside.  Add 1 tbs. oil and reheat.  Stir fry bean sprouts for 1 minute.  Set aside.  Mix all ingredients into beaten eggs.  Pour a little oil into a skillet over medium high heat.  Ladle ½ to ¾ c. of egg mixture into the skillet.  Brown on both sides.  repeat until all the egg mixture is used.  Stack Egg Foo Yung like pancakes.  Pour some sauce over and serve.  Pass remaining sauce.  The following ingredients may be substituted:
Vegetables: bamboo shoots, chopped onions, water chestnuts, diced celery
Meat: chicken, crab, ham

Submitted by: Clamdigger

1 c. Raw long grain rice
1½ c. Water

Wash and rinse rice 3 times in a small saucepan, changing water each time.  After the 3rd rinse, drain and add 1½ c. water.  Turn burner on high, set pan on burner and bring rice to a boil.  Continue boiling, uncovered, over high heat until most (80%) of the water has evaporated and wells form on top of rice.  Cover, turn burner to lowest setting on your stove and continue to cook for 10 minutes.  Turn burner off and let rice rest for 10 minutes before serving

Submitted by: Clamdigger

¼ c. Orange juice
1½ tbs. Cornstarch
1 lb. Skinless, boneless chicken breasts, cut into strips
¾ c. Chicken broth
1½ tbs. Soy sauce
2½ tsp. Vegetable oil (I prefer sesame oil)
1 Clove garlic, minced
1 tbs. Minced fresh ginger or 1½ tsp. ground ginger
1½ c. Snow peas or green beans
1 Medium red bell pepper, cut into thin strips (about 1 c.)
¼ c. Sliced green onion
2 c. Cooked white rice (recipe to left)

In shallow glass bowl, combine the orange juice and cornstarch, mix well.  Stir in chicken.  Cover bowl with plastic wrap and refrigerate for 2 hours.  Drain chicken, discard juice mixture.  In a small bowl, combine broth and soy sauce, set aside.  In a wok or large nonstick skillet, heat oil over medium heat.  Add garlic and ginger.  Stir fry for 30 seconds.  Add chicken, stir fry for 3 minutes.  Add vegetables, stir fry until crisp tender, about 5 minutes.  Stir in broth mixture.  Place ½ c. rice on each serving plate.  Top with chicken mixture, dividing evenly.  Note:  Strips of beef can be substituted for the chicken.  Use beef broth instead of chicken broth.

Submitted by: Clamdigger