INGREDIENTS

INSTRUCTIONS

CHICKEN
SAUCE
FINISHING MIXTURE
SPINACH
** See recipe for Chicken Stock.
For Chicken: ============ Hold each chicken portion by the end of a leg and
use a kitchen towel to grab the skin at the thigh end. Pull off the skin
and discard. With a sharp boning or paring knife, slit the meat on the legs
and thighs, cutting parallel to the bone. Scrape the meat away from the
bone. Cut through the joint between the leg and the thigh. Scrape away all
of the remaining meat and cut or pull out the bones. Place each boned piece
of chicken, skinned side down, on a work surface and break up tendons by
scoring the meat with a cleaver. Cut the meat into 1 1/2-inch pieces and
transfer them to a small bowl.
Sprinkle the chicken with salt, pepper and rice wine. Stir in the beaten
egg, sprinkle with cornstarch and toss to combine. Drizzle with oil, toss,
cover and refrigerate for at least 1 hour.
For Sauce: ========== In a small bowl, stir together a little of the stock
and the cornstarch. Add remaining sauce ingredients and set aside.
For Finishing Sauce: ==================== Blend together ingredients in a
small bowl and set aside.
For Spinach: ============ In a wok, or a large skillet, heat the oil until
nearly smoking. Add spinach, stock, garlic and salt and stir-fry until just
wilted, 1 to 1 1/2 minutes. Arrange in a large ring on a warm serving
plate.
To Assemble: ============ In a second wok, or skillet, heat oil to 360 F (a
piece of garlic will sizzle steadily when placed in oil). Add chicken
pieces, separating them with skimmer,and fry, turning once or twice, until
lightly golden, 2 to 3 minutes. Remove and drain on paper towels. Raise
heat of oil to 400 F and return the chicken to the wok. Fry until golden
brown, about 1 minute, then remove and drain. Pour off al but 1 tablespoon
of oil. Add garlic, scallions, and ginger an cook for about 30 seconds. Add
sauce, then chicken and toss to coat. Add finishing mixture, tossing to
combine. Arrange chicken on spinach and serve immediately.
Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard
Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
Chef: Simon Teng, Auntie Yuan Restaurant, New York Co-Owner: Ed Schonfeld
Co-Owner: David Keh
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