11.   Heat the oil in a wide shallow pan, put in the sliced onion, carrot, chopped celery and parsley stalks.

12.   Heat the oil over medium heat.

13.   In a large saucepan, heat oil and saute the onions and leeks until wilted and golden.

14.   In a large saute pan or wok, over medium-high, heat sesame oil until hot.

15.   In a large, heavy-bottomed pot, heat oil and saute carcasses until browned.

16.   In a saucepan, heat oil.

17.   Meanwhile, in a large skillet, heat oil and quickly saute greens until just wilted.

18.   When oil is heated, place chicken in skillet.

19.   Heat the oil in a non-stick frying-pan, then pour in the egg mixture.

20.   For the sauce, heat the oil in a pan and cook onion and garlic over gentle heat until softened but not browned.