| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
Chicken legs |
| 1 |
|
Egg |
| 1 |
c |
Cornstarch |
| 7 |
c |
Oil |
| 1 1/4 |
ts |
Salt |
| 1 1/4 |
ts |
Pepper |
| 8 |
|
Dried red peppers |
| 3 |
|
Green onions; chopped |
| 2 |
ts |
Minced garlic |
| 1 |
ts |
Minced ginger |
| 1 |
ts |
Sesame oil |
| 1/2 |
ts |
Cornstarch |
| 1 |
c |
Water |
| 1 |
c |
Vinegar |
| 1 |
c |
Soy sauce |
| 1/2 |
c |
Hot oil |
INSTRUCTIONS
SAUCE
Remove skin from chicken legs. Cut in 1-1/4" pieces through the bone.
Combine egg, cornstarch, 1 cup oil, salt and pepper. Marinate chicken in
this mixture 30 minutes. Heat remaining 6 cups oil to 375 degrees. Deep-fry
chicken 5 minutes and drain. Heat a little of the oil and stir-fry red
peppers, green onions and garlic with the chicken and Sauce 1 minute.
Serve. Sauce: Combine all ingredients.
UNCLE CHEN'S
S.W. 3RD, PORTLAND
WINE: SANCERRE
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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