Tasty and Easy Recipes

Ingredients:
6 cup chicken stock
1 slice fresh ginger
2 bunch green onions diagonally sliced in, to 1/2-in piece
2 celery stalks cut diagonally in thin slice
2 cup cooked chicken, torn into bite-sized pieces
2 tbsp soy sauce
1 tsp hoisin sauce
1 can sliced water chestnuts drained
1 tsp salt
1 freshly ground pepper

Method:
Pour Chicken stock in a soup pot and set over high heat. Add the ginger, green onions and celery. Bring to the boil, reduce heat, and simmer 10 minutes. Add the chicken, soy sauce and hoisin sauce and simmer 5 minutes. Add the water chestnuts. Taste for seasoning and add salt and pepper. Serve very hot.

Ingredients:
1/2 cup almonds, slivered
2 1/2 cup chicken, cooked
4 tbsp oil
1/4 cup flour
1/4 cup white raisin
1/2 cup mushrooms, sliced
1/2 cup sherry
1 dash salt
1 dash pepper

Method:
Place oil in large skillet. Saute mushrooms about 2minutes. add chicken. mix for 2 minutes. Add rest of oil, flour, salt and pepper to taste. Add raisins and sherry. Cook until sherry has been absorbed. Serve topped with almonds over rice.

Ingredients:
3 cup chicken, cooked, shredded
1/2 cup scallions, w/green; minced
1/2 cup almonds, chopped, blanched
1/2 tsp salt
3 cup chili sauce
8 fresh corn tortillas
1/2 cup sliced ripe olives

Sauce:
2 tbsp vegetable oil
2/3 cup onion, chopped
1/4 cup green bell pepper, chopped
1 garlic clove, minced
1 cup tomato paste
1 cup water
1 tsp chili powder
1 tsp salt
1/2 tsp dried oregano

Method:
In small bowl, toss together cooked shredded chicken, scallions, and almonds. Sprinkle on salt. Mix and set aside. To prepare chili sauce, heat oil in pan over med-high heat; add onion, bell pepper, and
garlic. Saute until vegs. are soft.
Stir in tomato paste, water,chili powder, salt and oregano. Blend well. Lower heat, cover and
simmer for 5 mins. Preheat oven to 350 deg. Lightly oil bottom of shallow casserole dish. Dip a tortilla in hot sauce until partially saturated. Then place tortilla in casserole dish; fill with 1/8
of chicken mixture; roll into an enchilada.
Place in dish seam side down. Repeat with remaining tortillas. When casserole is filled, drizzle remaining sauce over top. Top with olives.
Bake for 15 mins. until the sauce is hot and bubbling.