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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: To make sauce, mix cornstarch and water together. Add garlic,
ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth
and M.S.G. and stir until sugar disolves.
Refrigerate until needed.
In separate bowl, mix chicken, soy sauce and pepper. Stir in egg.
Add cornstarch until chicken is coated evenly. Add oil to help
separate chicken pieces. Divide chicken into small quantities and
deep-fry at 350 degrees until crispy. Drain on a paper towel. Place
a small amount of oil in wok and heat until wok is hot. Add scallions
and peppers and stir-fry briefly.
Stir sauce; add to wok. Place chicken in sauce and cook until sauce
thickens. Add either cornstarch or water as needed.
Serve with rice. Serves 6 - 8.
Ingredients:
1/2 Cup(s) Cornstarch
1/4 Cup(s) Water
1 1/2 Teaspoon(s) Minced garlic
1 1/2 Teaspoon(s) Minced ginger
3/4 Cup(s) Sugar
1/2 Cup(s) Soy sauce
1/4 Cup(s) White vinegar
1 1/2 Cup(s) Hot chick broth
1 Teaspoon(s) M.S.G. (optional)
3 Pound(s) Dark deboned chicken meat
1 Teaspoon(s) White pepper
1 Egg
1 Cup(s) Salad oil
2 Cup(s) Scallions, diced
16 small Dried hot peppers |
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