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Chinese Sauce 4 Servings

INGREDIENTS

2 Scallion stalks
3 Fresh ginger root
2 T Oil
2 T Soy sauce
1 t Sherry
1/4 c Water
1 T Cornstarch
3 T Water
1/2 c Stock

INSTRUCTIONS

Mince scallion stalks and ginger root. Heat oil. Add scallion and
ginger; stir-fry a few times. Then stir in and heat soy sauce, sherry
and water. Add deep-fried chicken pieces and cook to heat through,
turning once. Remove chicken to a warm platter. Meanwhile blend
cornstarch and remaining cold water to a paste. Heat stock in a pan;
then stir in cornstarch paste to thicken. Pour sauce over chicken and
serve.  From <The Thousand Recipe Chinese Cookbook>, ISBN
0-517-65870-4.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 99
Calories From Fat: 71
Total Fat: 8g
Cholesterol: 1.9mg
Sodium: 511.5mg
Potassium: 76.9mg
Carbohydrates: 5.5g
Fiber: <1g
Sugar: 1g
Protein: 1.4g


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