Almond Chicken

2 whole skinless boneless chicken breasts 2 tablespoons soy sauce 1 tablespoon rice wine 1/2 teaspoon sugar 1 teaspoon cornstarch 2 tablespoons chicken stock 1 1/2" ginger root slice -- minced 1 garlic cloves -- minced 1 egg 1 cup almonds -- ground 6 cups peanut oil Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together. Place chicken in marinade, turning to coat. Marinate at least one hour, turning chicken after half an hour. Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat oil to 350. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back up to 350 between batches. Drain on paper towels and serve at once.

BBQ PORK LO MEIN

2 tablespoons Sesame oil 2 tablespoons Vegtable oil 1 teaspoon Ginger -- finely chopped 2 cups Bok choy -- cut into 1/2" pie 1 1/2 cups Bean sprout 8 ounces Chinese bbq pork 1/2 cup Chicken broth 2 tablespoons Oyster sauce 1 tablespoon Soy -- dark 1/2 teaspoon Sugar Pepper -- dash 1. Cook noodles in plenty of boiling water, when al dente, drain and toss with sesame oil, set aside 2.Combine sauce ingredients, set aside 3. Heat wok, add oil, Add ginger stir fry until fragrant (about 10 sec) add bok choy, bean sprouts and pork, Stir fry 2 min 4.Add broth then when broth is hot add noodles, cover and cook 2 min 5. Add sauce, stir well and serve Varriations, instead of pork, use left over cooked, roast beef, lamb, shrimp or chicken, other fresh vegtables in season can be used in place of the sprouts and bok choy From "Dim Sum" by Ruth Laws 8 oz lo mein noodles.