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Pat chicken pieces dry with paper towel. Heat oil in a large flameproof casserole. Working in batches, brown chicken until golden brown on all sides. Drain on paper towel. Pour all but 2 tablespoons fat from casserole. Saute onion until tender, about 5 minutes. Return chicken to casserole. Add chicken broth, soy sauce and ginger root. Bring to a boil. Lower heat, cover and simmer 15 minutes. Add cabbage and cook 5 minutes longer. Add mushrooms, bean sprouts and bamboo shoots. Cook 5 minutes longer. Mix cornstarch and water in a small bowl until smooth. Stir in casserole. Cook, stirring constantly, until sauce thickens. Sprinkle with toasted almonds. Serve over Chinese noodles, if you wish.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Luxurious Hong Kong condiment — dried shrimp, ham, chili, umami bomb
Sweet dried pork sausage — claypot rice, fried rice, stir-fries