SHOYU CHICKEN 1 Tablespoon salad oil 1 small piece ginger root crushed 4 cloves garlic, crushed 4 lbs. chicken thight 1 1/4 cup water 1 cup soy sauce 1/2 cup brown sugar 2 Tablespoon sherry 2 Tablespoon cornstarch Green onions, chopped In a large saucepan, heat the oil and saute the ginger and garlic. Add the chicken and cook until browned. Stir in 1 1/2 cups of the water, soy sauce, sugar and sherry. Simmer for 40-60 minutes or until the chicken is tender. Combine the cornstarch and remaining 1/4 cup water: stir into chicken mixture. Cook until mixture thickens, stirring constantly. Garnish with green onions. MANGO BREAD 2 cups all purpose flour 2 tsp. ground cinnamon 2 tsp. baking soda 1 tsp. salt 1 1/2 cups granulated sugar 1 1/4 cups veg. or canola oil 3 eggs, beaten 2 tsp. vanilla extract 2 cups chopped mango (about 2 large mango) 1/2 cup chopped nuts 1/2 cup raisin 1/2 cup shredded unsweetened coconut (optional) if using sweetened decrease on sugar Sift flour, cinnamon, baking soda and salt. Add sugar. Make a well and add oil. Mix then add eggs and mix well. Add nuts, raisins and coconut. Bake in greased bread pan. 300 F for 1 hour or until tested with a toothpick inserted in center of bread until its dry. I usually double the recipe and make about 5 aluminum loaf pans using 2 cups batter for each pan.