1/4 cup cooking oil
4-6 garlic cloves, minced
2 tbsp slivered ginger strips (optional)
2 qts water
1 tbsp cooking oil
2 tsp salt
4-6 vermicelli nests (rice vermicelli)
2 cups cooked pork, chicken, shrimp or beef, cut-up
1/3 cup slivered green onions
2 tsp crushed red pepper (may be halved)
1/4 cup oyster sauce
3 tbsp curry powder
2 tsp soy sauce

Heat first amount of cooking oil in wok or frying pan. Add garlic and ginger. Cook until tender.
Heat water, second amount of cooking oil and salt in a large uncovered saucepan until boiling. Add vermicelli. Make sure nests are covered with water. Turn off heat and let stand.
Add meat, green onion and red pepper to wok. Stir-fry until hot.
Add oyster sauce, curry powder and soy sauce. Stir and toss well to mix thoroughly. Drain noodles. Add and toss.
May be served now or cover and place in 250F oven to hold until ready.

1 chicken ( 1.5 kg )
1/2 tsp salt
2 tsp wine
1 tsp sesame oil
Spicy sauce
1 star aniseed
1/2 tsp brown peppercorn
1/2 tsp clove
1 piece cinnamon stick
1 cardamom
1/4 dried tangerine peel
5 cups water
2 tbsp sugar
Smoking ingredients for chicken
1/2 cup Jasmine tea leaf
1/2 cup soft brown sugar
1/2 cup cooked rice

Wash chicken and remove its legs. Rub chicken cavity and skin with salt and wine. Hang it for 40 minutes.
Bring spicy sauce to the boil until 4 cups of water is left. Strain. Add light soy sauce and sugar. Bring to the boil again. Put chicken in spicy sauce. Simmer over low heat for 20 minutes.
Cover wok with aluminum foil. Put in tea leaf, soft brown sugar and rice. Heat wok. Place an iron rack on wok. Put chicken on rack. Cover with lid. Remove from heat when smoke emits from wok. Bake for 5 minutes.
Take out chicken. Brush seame oil on it and allow to cool. Chop up and serve.

 

 

 

  Cinnamon sticks

 

 

 Curry powder

 

 

Jasmine tea leaf

 

 Vermicilli