COLD LEMON CHICKEN WITH "FRAGRANT GREEN"

1 medium Onion
1 pound (whole) chicken beast
6 Celery leaves
4 tablespoons Chinese lemon sauce
1 1/2 tablespoons Dark soy sauce
Lettuce leaves
4 tablespoons Cilantro leaves and stem Finely chopped
1 Lemon's juice

In a saucepan, put the onion, chicken breast, and celery leaves with
just enough water to cover. Bring to a slow boil; cover and simmer
over medium heat for 10 minutes. Remove from the heat and allow the
chicken to cool in the liquid. When it is cool, skin and boned the
chicken and slice it. Marinate the chicken slices and a mixture of
lemon sauce and soy sauce for 45 minutes. On a serving dish, arrange
the chicken slices on a bed of lettuce leaves; sprinkle with the
chopped cilantro. Sprinkle the lemon juice over the chicken slices.
Your guests can put some of the sliced chicken in the middle of a
lettuce leaf and roll it up like an egg roll before eating. Makes 8 to
10 appetizer servings.

CHINA SAM'S CHICKEN WINGS

1/4 cup Lite Teriyaki Marinade
1/4 cup Oriental BBQ Sauce -- Kikoman
1/4 cup Lee Kum Kee -- (oyster sauce)
1 tablespoon Brown sugar
12 medium Chicken wings -- whole
1 teaspoon Oriental Season -- Amyway
1 teaspoon Hot & Spicy Stir Fry Season
1 teaspoon Soy -- Kikoman

Separate drumette from rest of wing. Place on broiler pan skin side
down. Season with Oriental Seasoning and Hot & Spicy Stir Fry Seasoning
(from Calaphon). Place on middle rack of preheated oven to broil. As
wings start to cook, begin making dipping sauce. Place Teriyaki,
Oriental BBQ, Soy and brown sugar together, whisk. When wings start to
color good, 10 minutes or so, remove from oven and turn over, season
slightly, return to oven. When wings are Golden brown on this side,
remove. Dip and shake of excess sauce. After all have been dipped
return to broiler pan and return to oven. Let broil until a bit
crusted, not more than a few minutes. Great as an appetizer or side
dish with fried rice. Try with a glass of plum wine.

Chimichangas De Papas

1 lb potatoes, mashed -- coarsely (4 large)
5 oz queso fresco
2/3 cup sour cream
5 green onions -- sliced
1 or 2 jalapeno peppers, roasted -- peel, seed & chop
salt and pepper to taste
flour tortillas
oil to fry
sour cream, green onions, black olives, -- and salsa to garnish

Mix coarsely mashed potatoes, cheese, sour cream, green onions,
jalapenos to taste, and salt and pepper to taste.

Fill tortillas fold into a package.

Fry in hot oil (one inch in a skillet.)

Drain, garnish and serve hot.

Chicken-Shrimp Egg Rolls

1/2 pound chicken breasts -- minced
1/2 pound shrimp -- minced
8 green onions -- minced
1 tablespoon vegetable oil
1 cup bean sprouts -- chopped
1/2 cup Chinese waterchestnuts -- chopped
1 tablespoon fresh ginger root -- grated
1 1/2 tablespoons soy sauce
1 pound eggroll skins -- *see note
- -- Sweet-Sour Sauce: --
1/2 cup brown sugar
2 tablespoons cornstarch
1/2 cup cider vinegar
2 tablespoons soy sauce
1 1/2 cups pineapple juice
* Use eggroll skins of about 6-1/2 by 7 inches

1. Saute chicken, shrimp and onion in hot oil. Stir-fry for 3 minutes. Add bean sprouts, waterchestnuts, ginger root and soy sauce.
(Use low-sodium soy sauce if you wish.)

2. To make rolls, spread 1 tablespoon filling along one side of each eggroll skin. Fold over ends of skin and roll up like jelly roll,folding in the ends. Seal with a little water.

3. Fry in hot fat (about 375 degrees) for about 6 minutes or until skin is crisp, bubbly and browned. Cut each roll in half or leave whole. Serve as an appetizer with sweet-sour sauce.

Sweet-sour sauce: Combine all sauce ingredients in small saucepan. Cook over medium heat for about 10 minutes or until sauce is thick and clear.

Yield: about 20 rolls