| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
Chinese |
Chinese, Chicken, Restaurant |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Cornstarch |
| 1/4 |
c |
Water |
| 1 1/2 |
ts |
Garlic; minced |
| 1 1/2 |
ts |
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 |
ts |
Monosodium glutamate |
| 3 |
lb |
Dark deboned chicken; cut into large chunks |
| 1/4 |
c |
Soy sauce |
| 1 |
ts |
White pepper |
| 1 |
|
Egg |
| 1 |
c |
Cornstarch |
|
|
Vegetable oil for deep-frying |
| 2 |
c |
Green onion; sliced |
| 16 |
sm |
Dried hot peppers |
INSTRUCTIONS
SAUCE
CHICKEN
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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