My favorite Chinese takeout in San Francisco is Cheung Hing on Noriega St. If you are in the city and craving some fantastic roast duck or BBQ pork you should definitely stop in here. They have the best roast duck that I’ve had in San Francisco and are known for their BBQ meats. I’ve never been here when there wasn’t a line out the door. The woman at the counter always greets me with a smile and makes me skip to the head of the line. Last night I picked up some beef and stringbeans (best in town), some sort of fish plate that is fantastic, roast duck, five spice chicken, BBQ pork, combination fried rice and steamed rice. This is more than a family of 4 can eat in 2 sittings.

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Michael Butler makes Chicken n Dumplings
Recipe after the break:

Ingredients
Chicken:

* 1 (2 1/2-pound) chicken, cut into 8 pieces
* 3 ribs celery, chopped
* 1 large onion, chopped
* 2 bay leaves
* 2 chicken bouillon cubes
* 1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

Dumplings:

* 2 cups all-purpose flour
* 1 teaspoon salt
* Ice water

Directions

To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

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Michael Butler makes an Italian Chicken Dish called Pollo in Forno, also known as Oregano Chicken with Potatoes and Tomatoes. Recipe follows.

Ingredients:
1 chicken 3 to 3 1/2 pounds
1 pound potatoes
2 lemons
1 pound roma tomatoes
Salt and Pepper
2 cloves garlic
1/2 to 1 cup olive oil
1/2 tsp red pepper flakes
1/2 tsp dried oregano

Wash chicken and cut into 18 pieces
peel potatoes and cut them into slices 1/4 inch thick. Put slices in a bowl of cold water until needed.
Cut the tomatoes into slices less than 1/2 inch thick. Remove seeds.
Lightly oil a baking dish.
Preheat oven to 400 degrees
Layer the potatoes over the bottom of the baking dish.
Sprinkle the potato slices with salt and pepper, then pour the lemon juice over them. Make a layer ov chicken pieces over the potatoes. Put a tomato slice over each piece of chicken.
Finely chop the garlic. Pour the olive oil into a small bowl, then add the garlic, red pepper flakes, oregano and salt to taste. Mix very well with a spoon. Pour the sauce over the tomato layer in the baking dish. Place dish in the oven and bake for about 45 minutes.
Remove from oven, let stand for 2 minutes, then serve.