3. In a frying pan, heat oil (1 to 2 tablespoons). Fry the chicken, turning to brown both sides evenly. Keep warm.

4. In a wok or frying pan, heat a tablespoon of oil with the butter and saute the cabbage until limp or cooked as desired. Season lightly with salt and pepper.

5. Transfer the cabbage to a serving dish and arrange the chicken on top. Pour any remaining sauce from the chicken cooking pan over top. Garnish as desired.

Per serving: 365 calories, 20 grams protein, 2 grams carbohydrates, 1 gram sugar, 30 grams fat, 103 milligrams cholesterol, 449 milligrams sodium, trace dietary fiber.

Yun-Hui's (My Mother's) Red-Cooked Pork

Makes 6-8 Chinese servings; 4-6 as a Western entree

5 pounds skin-on pork belly, as lean as possible (pork shoulder butt, not smoked, may be substituted)

1 bottle Shaoxing wine (24.5 ounces or 3 cups)

A 2-inch piece fresh ginger, unpeeled, cut in 6 rounds

11/2 cups regular soy sauce

2 chunks rock sugar or 3 tablespoons regular sugar

2 tablespoons dark soy sauce

1. Cut pork into 11/2-inch cubes, place in a large saucepan or enameled cast-iron casserole, add water to cover by 1 inch, and bring to a boil on high. Reduce heat to medium-low for a lively simmer; cook 5 minutes or until foaming diminishes. Transfer pork to a sieve or colander; rinse well with cold water. Discard the cooking liquid.

2. Rinse the pan, add the pork, wine, ginger and enough cold water to cover the meat by 2 inches. Bring to a boil on high, reduce heat to maintain a low simmer, and cook until the pork is slightly tender when pierced with a fork, about 45 minutes. Add 1 cup of the regular soy sauce. If it doesn't cover the meat, add the remaining 1/2 cup. Continue cooking until the meat is fork-tender, about 30 minutes.