| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
Chinese |
Chicken, Chinese, Restaurant |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Cornstarch |
| 1/4 |
c |
Water |
| 1 1/2 |
t |
Garlic, minced |
| 1 1/2 |
t |
Ginger root, minced |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Soy sauce |
| 1/4 |
c |
White vinegar |
| 1/4 |
c |
Cooking wine |
| 1 1/2 |
c |
Hot chicken broth |
| 1 |
t |
Monosodium glutamate |
| 3 |
lb |
Dark deboned chicken, cut |
|
|
into large chunks |
| 1/4 |
c |
Soy sauce |
| 1 |
t |
White pepper |
| 1 |
|
Egg |
| 1 |
c |
Cornstarch |
|
|
Vegetable oil for |
|
|
deep-frying |
| 2 |
c |
Green onion, sliced |
| 16 |
|
Dried hot peppers |
INSTRUCTIONS
To make sauce, mix 1/2 c cornstarch and the water together. Add
garlic, gingerroot, sugar, soy sauce, vinegar and wine. Add broth and
monosodium glutamate (if desired) and stir until sugar dissolves.
Refrigerate until needed. In separate bowl, mix chicken, soy sauce and
white pepper. Stir in egg. Add cup of cornstarch and mix until chicken
is coated evenly. Add cup of vegetable oil to separate chicken pieces.
Divide chicken into small quantities and deep-fry at 350 degrees until
crispy. Drain on paper towels. Place a small amount of oil into a wok
and heat until wok is hot. Add onions and peppers and stir-fry
briefly. Stir sauce and add to wok. Place chicken in sauce and cook
until sauce thickens, add cornstarch or water as needed. Found on the
internet, posted by "Folkdesign", Jan. 95. MC_Busted by B. Adams.
Recipe by: Siam Oriental Restaurant, Columbus, Ohio Posted to
MC-Recipe Digest V1 #796 by Badams <adamsfmle@sprintmail.com> on Sep
21, 1997
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