Hong kong chicken sauce recipe?

where we live in north carolina there is a number of hibachi buffet restaurants sprung up and i was wondering if someone knows the secrete recipe for their hong kong chicken. it is a orange looking sauce with a kind of sweet mayonnaise tasteHong kong chicken sauce recipe?
"HONG KONG" CHICKEN



8-10 pieces of chicken

ginger

garlic

small tin golden syrup

1 quart Coke



Cut ginger and garlic into chunky pieces. Place chicken pieces in a pot add the Coke and small tin of syrup. Cook until the coke has cooked away and the chicken becomes sticky.



OR



4 pounds (1,800 grams) chicken pieces, boned and skinned

Salt and pepper

1/4 tsp ginger, ground

1 cup garlic, minced

1 cup chicken broth or bouillon

1 cup pineapple slices

1 cup water chestnuts, drained

4 green onions (Spring onions), diagonally sliced

1/4 cup cornstarch (cornflour)

1/4 cup soy sauce

1 Tbsp vinegar



Sprinkle chicken with salt and pepper and place in slow cooker.



Combine ginger, garlic, broth and syrup from pineapple. Cut pineapple slices into quarters.



Arrange pineapple and water chestnuts over chicken. Pour ginger sauce over all.



Cover and cook on Low 3-4 hours, or until tender



Add green onions.



Dissolve cornstarch in soy sauce and vinegar. Stir into pot.



Cover and cook on High 10 to 15 minutes or until slightly thickened.



Serve with crisp Chinese noodles.Hong kong chicken sauce recipe?
HIBACHI MARINADE



1/2 c. olive oil

1/4 c. soy sauce

1/2 c. dry red wine, candied

2 tbsp. chopped ginger

2 tbsp. Worcestershire sauce

1 lg. clove garlic

1/2 c. ketchup

1/8 tsp. Tabasco



Mix all together. Great for beef, chicken, mushrooms, onion and green peppers. Use for shish kabobs. Will keep for 30 days in sealed jar in refrigerator.



JMHong kong chicken sauce recipe?
HONG KONG CHICKEN



2/3 c. long grain rice

1-1/3 c. water

1/2 c. onion, chopped

2 tbsp. oil

1 can cream of chicken

1/4 c. soy sauce

1 tsp. sugar

31/2 tsp. ginger

1/2 tsp. dry mustard



Cook rice in 1-1/3 cup unsalted water; drain.

Add soup, soy sauce and sugar.

Bring to boil. Stir in remainder. Cool quickly. Turn into 2-quart baking dish. Cover tightly and freeze.

Bake frozen casserole 1 hour at 400 degrees.

Uncover, stir and bake 30 minutes longer.

Pass additional soy sauce.

Serves 6.



CHICKEN HONG KONG



1 (10 1/2 oz.) can mushroom soup

1/2 c. half %26amp; half

1 tsp. salt

3 c. cooked diced chicken

1 1/2 c. shredded Cheddar



Preheat the oven to 350 degrees.

In a large bowl, combine the soup, cream and salt; stir until smooth. Add the chicken and cheese.

Toss lightly to mix.

Spoon into a buttered baking dish.

Bake 40 minutes .