Original version from Barbara Chau, Livermore, CA.


                                                    Recipe by  Barbara Chau
                                                               443-4522

 Diced Chicken with Brown Sauce 	(Kanji omitted)

 3/4 lb chicken moat  diced     (note -pork -celery)
 4 mushrooms, soak and diced
 1/2  green popper,  flood
 1 small can bamboo shoots, diced
 1/2 oan water chestnut.   sliced   
 1 piece ginger, (shreddod) 		(or slice in hot oil)
 1 tsp corhstarch
 1/2 tsp salt
 2 tsp soy sauce
 2 tsp wine
 1 tbsp  oil plus oil for deep fry

 Sauce:

 1 tbsp sweet bean paste
 2 tsp plum sauce
 1 tbsp hoi sin sauce
 1 tsp hot bean sauce		(check mark)
 2 tbsp soy sauce
 1 tsp cornstarch
 2 tbsp water

 1. Mix chicken meat with ginger, cornstarch, salt, soy sauce and
    wine.   Set aside.
 2. Mix the sauce.
 3. Put chicken meat in the oil dreiiier,  lower it into hot oil
    (oil bath).  Fry the meat until it change color. Set aside.
 4. In wok, heat 1 tbsp oil, put in green pepper, stir for a while,
    add mushrooms, stir, and then add bamboo shoots and water chest-
    nuts.
 5. Add chicken meat and then the sauce, stir until we11 mixed and
    the sauce comes to a boil. Serve hot.


	(Chuck really likes)