Longtime China resident (20 years), now with an oven in my apartment *and* an electric mixer. Ha!

Preheat oven to 475. Place chicken on cutting board and cover with waxed paper. Flatten to 1/4 inch thickness. Cut into 50 small pieces. (or just into strips for less work)
Combine flour, sugar, s&p, onion powder in a zip top baggie and shake well. Add chicken pieces and shake to coat. Set aside.
In small bowl, beat egg whites and milk until smooth. Put bread crumbs on a sheet of waxed paper, beside egg. Dip chicken pieces into egg then bread crumbs, consecutively. Put oil in pan and fry chicken (turning once)until brown on both sides.

Makes @2 servings (large size)
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or maybe some Shrimp Alfredo-
1/2 c butter
1/2 c heavy vream
3/4 c parmesan
1/2 tsp salt
dash pepper
shrimp, sauted in butter.

Heat butter and cream over low heat, stirring constantly, until butter melts. Stir in cheese,s&p. Add shrimp and serve over fettucini noodles.
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this might take a bit of time, but you’ll be eating off of it for days…
Sausage Stromboli-
1 pkg active dry yeast
1 tsp sugar
1 c warmwater
1/4 c oil
1/4 tsp salt, divided
2 1/2-3 c flour
3/4 lb sausage
1 medium onion
1 can tomato sauce
1/2 c green pepper
1 clove garlic
1 1/2 tsp italian seasoning
dash salt & pepper
1 c sour cream
3 TBS whipped, chive & onion cream cheese
cheddar & mozzarella shredded

Dissolve yeast and sugar in warm water. Let stand 5 min. Add oil, 2c flour, and 1/8 tsp salt. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto floured surface and knead 5 min. Place in a greased bowl. Cover and let rise @1 hr. Meanwhile cook sausage and onion, drain. Add tomato sauce, green pepper, garlic, s&p, and italian seasoning. Set aside. Punch down dough. On a large greased baking sheet, roll into an oval 18×12. Spread sausage lengthwise down center.
Combine sour cream and cream cheese. Spread over sausage. Sprinkle with cheeses. Fold one side over meat, then the other one.Pinch to seam sides. Cut slits in top. Cover and let rise until doubled @30 min. Brush top with egg wash, sprinkle with fennel seed. Bake at 400 for 25-30 min. or until lightly browned. Let stand 10 min. before slicing.
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But if you want American , try some chicken fried steak…
2 1/2 - 3 lbs round steak
1 5oz can evaporated milk
2 TBS green tabasco sauce
1/2 tsp salt
2 c flour
2 tsp paprika
3/4 tsp garlic powder
1 tsp each s&p
veg oil

Trim steak and pound if needed to 1/2 inch thick, cut into 6-8 pieces. Combine milk, tabasco amd salt in a bowl. In a bowl measure 1 c flour. In a separate bowl, combine remaining flour, paprika, garlic powder, s&p. Dip steak into flour, into milk, then into seasoned flour. Fry in 1 or 2 inches oil until golden brown or 2 min per side.

Bring a pot of lightly salted water to a boil. Place the egg noodles in the pot, cook 6 to 8 minutes and drain.Heat the oil in a skillet over medium heat. Place the turkey and onion in the skillet and cook until turkey is evenly brown and onion is tender. Mix in the bouillon. Stir the cream of mushroom soup and water into the skillet. Cook and stir until heated through. Stir in sour cream and mushrooms, season with salt. Serve over the cooked egg noodles.

TGI FRIDAY’S BROCCOLI CHEESE SOUP
4 C. chicken broth
1 C. water
1 C. half-and-half
4 slices Kraft Cheddar Singles
1/2 C. all-purpose flour
1/2 tsp. dried minced onion
1/4 tsp. ground black pepper
4 C. broccoli florets (bite-size)
1/2 C. shredded Cheddar cheese
2 tsp. minced fresh parsley

Combine chicken broth, water, half-and-half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high. Bring soup to a boil, then reduce heat to low. Add broccoli to soup and simmer for 15 - 20 minutes or until broccoli is tender but not soft. For each serving, spoon 1 cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.

SUPER QUICK AND DELICIOUS CHICKEN AND DUMPLINGS
2 lbs. chicken (skinless)
1 packet chicken-flavored Lipton “Noodles and Sauce”
2 pkgs. refrigerator biscuit dough
1 c. milk

Boil chicken until well done. Remove from liquid and skim off any fat. When cool remove meat from bones. Meanwhile, add “Noodles and Sauce” packet and milk to boiling broth. Add chicken. Pull apart biscuit dough and add to boiling mixture. When dough floats, reduce heat and simmer about 30 minutes.

Stuffed Green Pepper Soup
1 1/2 to 2 pounds ground chuck
1 medium onion chopped
3 or 4 green peppers, chop but not to small
1/2 cup celery sliced fine
2 or 3 cloves of garlic, minced or crushed or 1 1/2 tea.
powdered
2 cans tomato sauce, the 15 or 16 oz. size
1/2 cup long grain rice
1 can Rotelle tomatoes, I use either Italian or original
1 bullion cube, beef
1 cup boiling water
salt, but taste first to see how much you need
1/2 tea. pepper

Cook onion peppers, celery and garlic in about a tablespoon of
oil, for 5 to 8 minutes. Do not brown. Add beef and cook until beef is
browned. Add rice, tomato sauce, Rotelle tomatoes, and beef dissolved in the boiling water. Stir it together and cook for 45 minutes on low
to medium heat. Water or another can of tomato sauce can be added
if it is not “soupy” enough.

I’ve spent time in China, too. I once spent an hour in a food store looking for raisins because I had an idea I’d made rice pudding. Never did find ‘em. lol