"Recipes from the Chef's Kitchen"

Ingredients:
1)   4 Leaves Ice Berg Lettuce - cored, halved, chilled
2)   1 Seven oz. Chicken Breast - cut into large cubes
3)   1 clove Garlic - chopped
4)   1/2 tsp. Ginger - minced
5)   1 Six oz. cn. sliced Water Chestnuts
6)   1/2 stalk Celery - diced fine
7)   1/8 cup Onion - diced fine
8)   2 tbs. Canola Oil.
9)   2 tbs. Sweet Soy Sauce
10) 1 tsp. Sesame Oil
11) 1 tsp. Vinegar
12) 1 tbs. Cornstarch
13) 2 tbs. Sherry
14) Crisp Bean Thread Noodles
15) Cilantro for garnish

Preparation:
1)   Core and halve the iceberg lettuce. Peel off whole individual leaves and place in a bowl of
        ice water. Set aside.
2)   Cut the chicken into cubes and place into bowl of a food processor.
3)   Chop the garlic and mince the ginger. Add to chicken.
4)   Pulse chicken and aromatics until finely chopped.
5)   Drain water chestnuts and add to chopped chicken mix. Pulse food processor to blend water
        chestnuts.
6)   Dice the celery and onion. Set aside.
7)   Heat oil in a pan or wok.
8)   Add the chicken mix and sauté until moisture has evaporated and chicken begins to brown.
9)   Add the celery and onion. Stir fry briefly to distribute.
10) Combine sherry and cornstarch to make a slurry. Save for next step.
11) Add the sweet soy sauce, sesame oil and vinegar, stir to blend. Add cornstarch slurry and
        stir until thickened.
12) Transfer to a serving bowl. Garnish with cilantro and crisp bean thread noodles.
13) Remove and drain ice berg leaves, pat dry. Serve with hot chicken filling as a great appetizer.

The Main Item
Ingredients:
1)   2 tbs. Canola Oil
2)   2 cloves Garlic - minced
3)   1 tbs. grated fresh Ginger Root
4)   1/4 cup Celery - diagonally sliced
5)   1/4 cup Carrot - sliced
6)   1/2 cup Julienned Yellow Onion
7)   1/2 cup diced Yellow Pepper
8)   1/4 cup diced red pepper
9)   1/4 cup Mushrooms - quartered
10) 1/4 cup frozen Peas
11) 1 tsp. Sesame Oil
12) 1 tbs. Soy Sauce
13) 2 tbs. Fish sauce
14) 1/2 cup Chicken Broth
15) 2 tbs. Cornstarch
16) 3 green Onions (garnish)
17) 1 cup Jasmine Rice (see recipe below)
18) 4 oz. Rice Noodles - soaked (see recipe below)

Preparation:
1)   Heat oil in a pan or wok. Add minced garlic and sauté for 1 minute (do not brown).
2)   Add ginger and cook for 30 seconds more.
3)   Add celery and carrots. Stir fry for 1 minute.
4)   Add yellow and red pepper. Stir fry for 1 minute.
5)   Add mushrooms and stir fry for 1 minute
6)   Add peas and cook for 2 minutes more.
7)   Season to taste with soy and fish sauce.
8)   Combine the chicken broth and cornstarch. Add to vegetables and heat.  Stir to thicken.
9)   Immediately serve on your choice of cooked Jasmine rice or warm rice noodles.

The Jasmine Rice
Ingredients:
1)   1 tbs. Oil
2)   1 cup Jasmine Rice
3)   1 1/2 cups Water
4)   1/2 tsp. Salt

Preparation:
1)   Heat oil and add rice. Stir to coat grains.
2)   Add water at once and stir. Bring to a boil.
3)   Reduce to heat to low, cover and cook for 18 minutes. DO NOT LIFT LID
4)   After 18 minutes, turn off heat, fluff rice with fork and replace lid. Set aside until needed.

The  Rice Noodles
Ingredients:
1)   1 pkg. (1 lb.) Rice Noodles medium width
2)   Large container filled with warm Water

Preparation:
1)   Split full pack of noodles into half, and then half again. Save and wrap the 3/4 portion not
       being used for later.
2)   Place the remaining quarter of the noodles into the container of water to soak.
3)   Allow to soak for 10 minutes.
4)   Just before service, transfer noodles to a sieve and heat in boiling water.
5)   Quickly drain thoroughly, transfer to plate and serve with desired topping.

Good Eating!!!

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