I need recipes for Chinese food that are actual recipes from people who work at Chinese restaurants?

I prefer chicken recipies. Like orange chicken. Sesame chicken.I need recipes for Chinese food that are actual recipes from people who work at Chinese restaurants?
Try this book:



"Eight Immortal Flavors" by Johnny Kahn.

It is the book I learned from and gives much history of SF's Chinatown. He has a restaurant there and all his recipes are in that book. It is more than a cookbook...it's a cultural experience.I need recipes for Chinese food that are actual recipes from people who work at Chinese restaurants?
Chinese Chicken Salad

This is a crisp lettuce salad with a zippy sweet and sour dressing. Always a hit at a gathering, but doesn't store well. Very quick to prepare at the last minute



INGREDIENTS

1 head lettuce

1 cup chopped cooked chicken breast

1 (8 ounce) can chopped water chestnuts

1 bunch green onions, chopped

1 cup sliced almonds

1 (5 ounce) can chow mein noodles

1/2 cup vegetable oil

4 tablespoons vinegar

4 tablespoons white sugar

1/2 teaspoon salt

1 pinch ground black pepper

1 tablespoon poppy seeds

DIRECTIONS

In a small bowl, whisk together the oil, vinegar, sugar, salt, pepper, and poppy seeds, and set aside. Wash lettuce and tear into bite-sized pieces. To a large bowl, first add the lettuce, then the onions, water chestnuts, and chicken. Just before serving, top with the almonds, noodles and dressing, and toss lightly.I need recipes for Chinese food that are actual recipes from people who work at Chinese restaurants?
Kung Pao Chicken



INGREDIENTS

1 pound skinless, boneless chicken breast halves - cut into chunks

2 tablespoons white wine

2 tablespoons soy sauce

2 tablespoons sesame oil, divided

2 tablespoons cornstarch, dissolved in 2 tablespoons water

1 ounce hot chili paste

1 teaspoon distilled white vinegar

2 teaspoons brown sugar

4 green onions, chopped

1 tablespoon chopped garlic

1 (8 ounce) can water chestnuts

4 ounces chopped peanuts



DIRECTIONS

1) To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

2) To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

3) Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.