| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Chicken, Chinese |
4 |
Servings |
INGREDIENTS
| 4 |
|
Whole chicken legs with thigh; boned and skinned |
| 2 |
tb |
Scallions; chopped |
| 4 |
|
Dried hot chile |
| 8 |
oz |
Broccoli flowerets |
| 2 |
tb |
Sugar |
| 1 |
tb |
Vinegar |
| 1 |
tb |
Cornstarch |
| 3 |
|
Eggs |
| 6 |
tb |
Corn starch |
| 2 |
c |
Oil; divided |
| 1/2 |
ts |
Each salt and pepper |
| 1 |
tb |
Minced ginger |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
White pepper |
| 8 |
oz |
Soy sauce |
| 3 |
tb |
Sugar |
| 2 |
oz |
Dry sherry |
| 2 |
tb |
Oyster sauce |
| 8 |
oz |
Chicken broth |
INSTRUCTIONS
MASTER SAUCE
Cut chicken into 12 chunks. Mix the eggs,4 tablespoons oil, sherry, corn
starch, salt and pepper. Add the chicken and coat with mixture. Heat
remaining oil in wok until just below smoking stage and fry the chicken(
adding one piece at a time) until crisp Set aside but keep hot uncovered.
Decant all oil except for about 1 tablespoon and stirfry the scallions, red
peppers, and brocolli. Add 3/4 cup of master sauce, 2 tablespoons of sugar,
1 tablespoon cornstarch. Note: add enough water as needed to thicken. The
master sauce will keep for several weeks in the refrigerator.
Recipe by: Wongs China house
Posted to MC-Recipe Digest by "tautog78@yahoo.com" <tautog78@yahoo.com> on
Mar 3, 1998
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