EGG DROP SOUP
CRISPY WONTONS
SHRIMP TERIYAKI
HOT AND SOUR SOUP
CLASSIC CHINESE PEPPER STEAK
SIMPLY SUPER SUKIYAKI
CHINESE STYLE POT ROAST CHICKEN
CHICKEN ADOBO
GRILLED ORIENTAL FISH STEAKS
PAGODA FRIED RICE
CHICKEN FRIED RICE



EGG DROP SOUP
Makes about 12 cups

3 quarts water
9 chicken bouillon cubes
1/3 cup Kikkoman Soy Sauce
6 eggs, well beaten
1 1/2 cups finely chopped green onions and tops

Bring water to boil in large saucepan; add bouillon and stir until dissolved. Stir in soy sauce; return to boil. Romove from heat; add eggs all at once, stirring rapidly in one direction with spoon. (Eggs will separate to form fine threads). Stir in green onions. Serve immediately.

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CRISPY WONTONS
Makes 10 appetiser servings

3/4 pound ground pork
8 water chestnuts, finely chopped
1/4 cup finely chopped green onions and tops
1 tablespoon Kikkoman Soy Sauce
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon grated fresh ginger root
1 package (1lb.) wonton skins
Vegetable oil for frying
Tomato catsup and hot mustard or Kikkoman Sweet & Sour Sauce

Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten one corner with water. Overlap opposite corner over moistened corner; press firmly. Heat oil in wok or large saucepan over medium-high heat. Deep fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with catsup and mustard or sweet & sour sauce, as desired.

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SHRIMP TERIYAKI
Makes 10 appetizer servings

1/2 cup Kikkoman Soy Sauce
2 tablespoons sugar
1 tablespoon vegetable oil
1 1/2 teaspoons corntarch
1 clove garlic, crushed
1 teaspoon minced fresh ginger root
2 tablespoons water
2 pounds medium-size raw shrimp, peeled and deveined

Blend soy sauce, sugar, oil, cornstarch, garlic, ginger and water in small saucepan. Simmer, stirring constantly, until thickened, about 1 minute; cool. Coat shrimp with sauce; drain off excess. Place on rack of broiler pan. Broil 5 inches from heat source 3 to 4 minutes on each side, or until shrimp are opaque and cooked. Serve immediately with wooden picks.

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HOT AND SOUR SOUP
Makes about 5 cups

1 can (10 1/2 oz.) condensed chicken broth
2 soup cans water
1 can (4 oz.) sliced mushrooms
2 tablespoons cornstarch
2 tablespoons Kikkoman Soy Sauce
2 tablespoons distilled white vinegar
1/2 teaspoon Tabasco pepper sauce
1 egg, beaten
2 green onions and tops, chopped

Combined chicken broth, water, mushrooms, cornstarch, soy sauce, vinegar and pepper sauce in medium saucepan. Bring to boil over high heat, stirring constantly, until slightly thickened. Gradually pour egg into boiling soup, stirring constantly in one direction. Remove from heat; stir in green onions. Garnish with additional chopped green onions or cilantro, as desired. Serve immediately.

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CLASSIC CHINESE PEPPER STEAK
Makes 4 servings

1 pound boneless beef sirloin steak
1 tablespoon Kikkoman Stir-Fry Sauce
2 tablespoon vegetable oil, divided
2 medium-size green, red or yellow bell peppers, cut into 1-inch squares
1/4 cup Kikkoman Stir-Fry Sauce
Hot cooked rice (optional)

Cut beef across grain into thin strips, then into 1-inch squares; coat with 1 tablespoon stir-fry sauce. Heat one tablespoon oil in hot wok or large skillet over high heat. Add beef and stir-fry for 1 minute; remove. Heat remaining 1 tablespoon oil in the same pan. Add peppers and onions; stir-fry for 5 minutes. Stir in beef and 1/4 cup stir-fry sauce; cook and stir just until beef and vegetables are coated with sauce. Serve immediately with rice.

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SIMPLY SUPER SUKIYAKI
Makes 4 to 6 servings

1 block tofu
1/2 cup Kikkoman Soy Sauce
1/2 cup water
2 tablespoons sugar
3/4 pound ground beef
1 medium-size yellow onion, thinly sliced
1 pound fresh spinach, trimmed, washed and drained
1 bunch green onions and tops, cut into 2-inch lengths, separating whites from tops
1/4 pound fresh mushrooms, sliced

Cut tofu into 1-inch cubes; drain well on several layers of paper towels. Meanwhile, combine soy sauce, water and sugar; set aside. Brown beef in Dutch oven or large skillet over medium heat, stirring to break beef into large chunks. Add yellow onion; cook 1 minute. Add spinach, white parts of green onions, mushrooms and soy sauce mixture; cook until spinach wilts, stirring constantly. Gently stir in tofu and green onion tops. Cook 5 to 7 minutes, or until vegetables are tender and tofu is seasoned with sauce.

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CHINESE STYLE POT ROAST CHICKEN
Makes 4 servings

3 pounds frying chicken pieces
1/4 cup Kikkoman Soy Sauce
2 tablespoons vegetable oil
1 tablespoon dry sherry
1 clove garlic, minced
2 stalks celery, cut diagonally into 1/4-inch lengths
3/4 cup water
1 tablespoon cornstarch
2 tablespoons Kikkoman Soy Sauce
1 teaspoon sugar

Rinse chicken pieces and pat dry with paper towels. Rub chicken thoroughly with 1/4 cup soy sauce; let stand 15 minutes. Heat oil in Dutch oven or large skillet over medium heat; add chicken and brown slowly in hot oil. Add sherry and garlic; cover and simmer 30 minutes, or until tender. Remove chicken from pan; keep warm. Add celery and green onions to pan; cook 1 to 2 minutes. Combine water, cornstarch, 2 tablespoons soy sauce and sugar; stir into pan and cook until thickened. Serve sauce and vegetables over chicken.

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CHICKEN ADOBO
Makes 4 servings

3 pounds frying chicken pieces
1/2 cup Kikkoman Soy Sauce
1/2 cup distilled white vinegar
2 tablespoons sugar
1 teaspoon pepper
6 large cloves garlic, pressed

MICROWAVE DIRECTIONS:
Rinse chicken pieces and pat dry with paper towels. Combine soy sauce, vinegar, sugar, pepper and garlic in large microwave-safe casserole with lid; add chicken pieces, skin slide down. Cover and microwave on High 10 minutes. Turn chicken pieces over; rearrange in dish. Cover and microwave on High 13 minutes longer, or until chicken is tender, rearranging pieces once. Serve immediately.

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GRILLED ORIENTAL FISH STEAKS
Makes 4 servings

4 fish steaks (halibut, salmon or swordfish), about 3/4 inch thick
1/4 cup Kikkoman Lite Soy Sauce
3 tablespoons minced onion
1 tablespoon chopped fresh ginger root
1 tablespoon sesame seed, toasted
1/2 teaspoon sugar

Place fish in single layer in shallow baking pan. Measure lite soy sauce, onion, ginger, sesame seed and sugar into blender container; process on low speed 30 seconds, scraping sides down once. Pour sauce over fish; turn over to coat both sides. Marinate 30 minutes, turning fish over occasionally. Remove fish and broil or grill 4 inches from heat source or moderately hot coals 5 minutes on each side, or until fish flakes easily when tested with fork. Garnish as desired.

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PAGODA FRIED RICE
Makes 6 to 8 servings

2 strips bacon, cut crosswise into 1/4-inch-wide pieces
6 green onions and tops, thinly sliced
1 egg, beaten
4 cups cold, cooked rice
2 tablespoons Kikkoman Soy Sauce

Cook bacon in hot wok or large skillet over medium heat until crisp. Add green onions and stir-fry 1 minute. Add egg and scramble. Stir in rice and cook until heated through, gently separating grains. Add soy sauce and stir until mixture is well blended.

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CHICKEN FRIED RICE
makes to 6 to 8 servings

1/4 kilo boneless, skinless chicken breast
2 tablespoons vegetable oil
3 green onions and tops, chopped
1 carrot, cut in julienne strips
1 egg, beaten
4 cups cold, cooked rice
3 tablespoon Kikkoman Soy Sauce

Cut chicken into thin strips. Heat oil in hot wok or large skillet over high heat. Add chicken, green onions and carrot. Stir fry for 3 minutes, or until chicken is browned and carrot is tender-crisp. Add egg; cook, stirring gently, until firm. Stir in rice and cook until heated through, gently separating grains. Add soy sauce and stir until mixture is well blended.