Forbidden City Chicken

3/4 cup soy sauce
2 tablespoons butter, melted
1 tablespoon curry powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 garlic clove, crushed
2 dashes Tabasco sauce
2 small broiler chickens, split
Sesame seeds

Arrange the chicken halves skin side up in one layer in a baking pan.
In a bowl mix together the soy sauce, melted butter, curry powder, cinnamon, ginger, garlic and Tabasco sauce. Spread the mixture over the chicken and chill for 1 hour.

Preheat the oven to 325 degrees F.
Sprinkle sesame seeds over the chicken and bake uncovered for about 1 hour, until the chicken is golden.

Serves 4.

Sesame Peanut Candy (China)

2 cups granulated sugar
1/3 cup white vinegar
4 teaspoons water
1/2 cup sesame seeds, toasted
1 1/2 cups roasted, unsalted, skinless peanuts

Combine sugar, vinegar and water in medium saucepan.
Cook over low heat, stirring just until sugar dissolves.
Cook without stirring until mixture boils.
Boil mixture without stirring until it is golden and reaches 295 degrees F to 300 degrees F or hard crack stage on a candy thermometer, about 10 minutes.

While sugar mixture is boiling, grease an 11 x 7-inch baking pan.
sprinkle half of the sesame seeds and all of the peanuts evenly into pan.
Pour sugar mixture over nuts in pan.
Smooth surface with the back of a greased wooden spoon.
Sprinkle with remaining sesame seeds.
Cool slightly.
While candy is still warm, cut into 2 x 1-inch pieces.
Cool completely.
Remove from pan.

Makes 2 1/2 to dozen pieces.

Szechwan Chicken with Cashews

Most Szechwan cooking is hot and spicy.

2 whole chicken breasts (1 1/2 pounds)
1 egg white
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon finely chopped ginger root
1 teaspoon soy sauce
Dash of pepper
1 tablespoon vegetable oil
1 cup raw cashews
4 tablespoons vegetable oil
6 scallions (with tops), chopped
(reserve 2 tablespoons tops)
1 large green bell pepper, cut into
1/2-inch squares
1 (4 ounce) can button mushrooms,
drained (reserve liquid)
1 tablespoon hoisin sauce
2 teaspoons chili pepper paste*
1/2 cup chicken broth
1 tablespoon cold water
1 tablespoon cornstarch
1 tablespoon soy sauce

Remove bones and skin from chicken breasts; cut chicken into 1/2-inch pieces.
This is easier to do if the chicken is partially frozen.
Mix egg white, 1 teaspoon cornstarch, 1 teaspoon salt, gingerroot, 1 teaspoon soy sauce and pepper in 2-quart glass bowl; stir in chicken.
Cover and refrigerate at least 30 minutes.

Heat 1 tablespoon oil in wok or 10-inch skillet until hot. Stir-fry cashews until light brown, about 1 minute; drain.
Sprinkle with 1/2 teaspoon salt.
Heat 2 tablespoons of the oil until hot. Add chicken; stir-fry until chicken turns white, about 3 minutes. Remove chicken.
Heat remaining 1 tablespoon oil until hot.
Add scallions, green pepper, mushrooms, hoisin sauce and chili pepper paste.
Stir-fry about 1 minute.
add chicken, chicken broth and reserved mushroom liquid; heat to boiling.
Mix water, 1 tablespoon cornstarch and 1 tablespoon soy sauce; stir into chicken mixture. Cook and stir until thickened, about 1 minute.
Stir in cashews; garnish with reserved scallion tops.

Yields 6 servings.

* 1 teaspoon crushed red pepper flakes can be substituted.