柱侯醬雞柳

材料 Ingredients：

• 雞胸 1 Chicken breast
  
• 洋蔥 Onion 1 piece
  
• 紅蘿蔔 1 carrot
  
• 柱侯醬 1 tbsp Chu hou sauce
  

做法 Procedure：

1. 洋蔥切片後拆開成幼條。Slice the onions, then separate.
   
2. 紅蘿蔔切絲 Slice the carrots thinly.
   
3. 雞胸切絲，用少許油、鹽和粟粉醃一會。Cut the chicken breast into strips, then use oil, salt, and corn starch to marinate for a little while.
   
4. 洋蔥和紅蘿蔔炒至半熟，備用。Pan fry the onions and carrots until about half done, then set aside.
   
5. 炒雞肉炒熟，洋蔥和紅蘿蔔回鑊。Pan fry the chicken until done. Add the carrots and onions.
   
6. 加入柱侯醬醬炒勻便可上碟。Add the sauce and stir well.
   

栗子炆雞

材料 Ingredients：

• 雞鎚仔 Chicken drumsticks 2 lb
  


• 栗子 Chestnuts 1 lb


• 柱侯醬 Chu sou sauce 2 tbsp
  


• 水 Water 2 cups
  

做法 Procedure：

1. 略煎雞。 Pan fry the chicken until the outside is brown.
   


2. 加入栗子、柱侯醬、水和少許糖，試味。Add the chestnuts, sauce, water, and sugar and taste.
   


3. 慢火炆至熟。On low heat, cook until done.
   

芝麻合桃雞柳 Walnut sesame chicken

Found this recipe on magazine, and I made some modifications and the following is my version.


材料 Ingredients：

• 雞柳1.5磅 chicken breast 1.5 lb
• 黑芝麻3湯匙 black sesame 3 tablespoon
• 合桃1杯 walnut 1 cup
• 麵粉 1／4杯 flour 1/4 cup
• 雞蛋1隻 egg 1
• 鹽少許 salt a little bit
  

做法 Procedure

1. 雞柳洗淨切小件。Rinse and cut the chicken to bite size.
2. 合桃弄碎，大小隨意， 與芝麻拌勻放在碟上。Grind the walnut, the size does not matter, and mix the sesame on a plate.
3. 麵粉和鹽混合放在另一碟上。Mix the flour and salt on the second plate.
4. 雞蛋打勻。Beat the egg.
5. 雞柳先沾上麵粉、再沾雞蛋，最後上合桃，放在焗盤上。First dip the chicken in the flour mixture, then the egg, then into the walnut mixture and put them on a baking sheet.
6. 放在400F焗爐內焗20分鐘。 Bake at 400F for 20 minutes.
   

咖哩雞 Curry Chicken

材料 Ingredients：

• 雞中脾6件-6 Chicken thighs
  


• 洋葱2個-2 onions
  


• 紅蘿蔔4隻-4 carrots
  


• 薯仔5隻-5 potatoes
  


• 蒜蓉少許-a little minced garlic
  


• 咖哩粉2湯匙-2 tbsp curry powder
  


• 水2 -3 杯-2-3 cups water
  


• 椰汁半罐-1/2 can coconut milk
  

做法 Procedure：

1. 雞中脾洗淨去皮和肥，可切成較小件。 Skin the chicken and remove the visible fat, then slice into small pieces.
   


2. 蔬菜去皮切成小塊。Peel the vegetables and slice into small pieces.
   


3. 加少許油入熱煲內。In a hot pot, add oil.
   


4. 加蒜蓉和洋葱略炒。Add minced garlic and onions and stir.
   


5. 加雞炒至開始熟便加咖哩粉略炒。Add chicken and, when it starts to brown, add curry powder.
   


6. 加薯仔、紅蘿蔔和水攪均炆1小時或至熟。Add potatoes, carrots, and water. Stir well and stew for 1 hour or until done.
   


7. 加入椰汁。Add coconut milk.
   

南乳燒雞 Roast Chicken With Bean Curd Paste Sauce

材料 Ingredients:

• 雞一隻 Roasting chicken (normally 5 - 7 lb) x 1
• 南乳1舊 Bean curd paste sauce x 1 cube
• 麻油少許 Sesame oil a little bit

做法 Procedure:

1. 南乳和麻油混和。Mix the bean paste and sesame oil together.
2. 洗滌雞之後， 將南乳和麻油途均勻雞內外，風乾二至三小時，用200。F烘二小時。
   Rinse the chicken and pat dry, put sauce on the inside and outside of the chicken, bake for 2 hours at 200。F.
   

混醬炒雞柳 Chicken Breast With Mixed Sauce

材料： Ingredients:

• 雞胸肉1／4lb Chicken Breast 1/4 lb
• 洋蔥2pcs 2 Onions
• 花生醬1／2湯匙 Peanut butter 1/2 tbsp
• 磨鼓醬1／2湯匙 Ground bean sauce 1/2 tbsp
• 海鮮醬1／2湯匙 Hoi Sin Sauce 1/2 tbsp
• 麻油1／3茶匙 Sesame oil 1/3 tsp
• 水1／3茶匙 Water 1/3 tsp
• 芝麻少許 Sesame seeds (a little bit)
  

做法：Procedure

1. 洋蔥切片後拆開成幼條。 Cut the onions, then take them apart into strips.
2. 雞胸切片或絲，用少許油、鹽和粟粉醃一會。 Slice the chicken breast into strips, use a little oil, salt, and corn starch to marinate for a while.
3. 將醬料、水和油混合。 Combine the sauce, sesame oil, and water and mix well.
4. 洋蔥炒至半熟，備用。 Saute the onions until about half done, then set aside.
5. 炒雞肉炒熟，洋蔥回鑊。 Stir-fry the chicken, then add onions.
6. 加入混合的醬炒勻便可上碟。 Add the mixed sauce, fry well, and serve.
7. 灑上芝麻裝飾。Sprinkle sesame seeds on top to garnish.

冬南瓜燜雞 Butternut Squash and Chicken Stew

材料 Ingredients:

• 雞腿肉chicken thights x 8
• 紅蘿蔔carrot x 4
• 西芹celery ribs x 6
• 蒜garlic x 3
• 洋蔥onion x 1
• butternut squash x1 (around 2 pounds)
• dried oregano 1 tablespoon
• cumin 1 tablespoon
• 黑椒black pepper a little bit
• 清雞湯chicken borth 1 cup
  

做法 Procedure:

1. 雞腿肉去皮和肥，洗淨之後抹乾備用。Remove the fat and skin from the chicken, rinse and pat dry, set aside.
2. 紅蘿蔔和西芹切半吋長，洋蔥切件。Carrot, celery cut in 1/2" pieces, onion diced.
3. Butternut squash去皮切件。Peel and cut/chop the butternut squash into pieces.
4. 蒜剁碎。Garlic minced.
5. 放油之後加蒜 Put the oil in the big pot, add the garlic and saute it.
6. 加雞腿肉、紅蘿蔔和洋蔥炒至雞肉熟 Add the chicken, carrot and onion, saute it till the chicken turns brown.
7. 加西芹、oregano、cumin、黑椒、清雞湯和 水，水滾之後慢火煮大約半小時Add the celery, oregano, black pepper, cumin, chicken borth, and 1/2 cup water, gently stir, cover and simmer for about 30 mins.
8. 加butternut squash再煮20分鐘即可。Add the butternut squash, stir a little, and cover and simmer for about 20 mins. or until it done. The butternut squash and carrot are very sweet, add 1/4 teaspoon salt, the taste much better.

- 瓜需硬但是過熟會容易爛。Even the butternut squash is very hard, if you overcook it then it will "melt."
- 可以加野米或糙米在（7)中一齊煮。You can also add some wild rice or brown rice into it (step 7).

鹽焗雞 Salty bake chicken

材料 Ingredients:
雞一只 Roasting chicken (normally 5 - 7 lb) x 1
鹽焗雞粉 二包 Spicy bake mix x 2
酒 少少 Chinese cooking wine 1 teaspoon

做法 Procedure:
洗滌雞之後， 將焗雞粉和酒途均勻雞內外，風乾二至三小時，用200。F烘二小時。
Rinse the chicken and pat dry, mix the bake mix and wine together, put them on the chicken inside and outside, bake for 2 hours at 200。F.