2 spring chickens
3 cloves of garlic
ginger the size of 20 cents
2 spring onions tied up
About ¼ cup ló chiu soy sauce
1 small piece of jagra
2 dsp soy sauce

Cut the chicken into halves, chopped finely the garlic, ginger and spring onions and rub these well into the chicken together with salt and pepper.

Put all in a bowl and soak in ló chiu soy sauce for a couple of hours. The bring out the chicken from the marinade and fry in 2 dsp of very hot lard till golden brown, then add the gravy,. a little water and simmer till tender. Thicken the gravy with a little flour mixed with water.

10 chicken pieces
2 tbsp oil
3 spring onions, chopped
¼ cup sherry or port
pepper (salt is not really required because of the soy sauce)
2 tsp chopped ginger
2½ tablespoon soy sauce
3 whole cloves (remove after cooking)
3 tsp sugar
6 dried Chinese mushrooms

In a bowl soak the mushrooms first in ½ cup of hot water. Then cut each mushroom in quarters discarding the stem. Save this water.

Remove as much skin off the chicken as possible. Clean the chicken pieces in running water.

Add the oil toa large saucepan and sauté the spring onions.

Add the chicken pieces and the rest of the ingredients including the water from the soaked mushrooms.

Add more water to just cover the chicken and simmer for approx 1 hour.

Taste – a little more soy sauce or sugar may be required.