| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Hunan |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Chicken legs with thighs; each 8 oz |
| 1 |
|
Egg; beaten |
| 1/4 |
ts |
Salt |
| 1 |
pn |
White pepper |
| 2 |
ts |
Cornstarch –divided |
| 4 |
ts |
Dark soy sauce |
| 1 |
|
Garlic clove; minced |
| 1 |
sl |
Fresh ginger; cut into small pieces |
| 2 |
ts |
Hoisin sauce |
| 1 |
ts |
Sugar |
| 1 |
ts |
White vinegar |
| 1/2 |
ts |
Shao-Hsing wine or dry sherry |
| 3 |
c |
Peanut oil |
| 2 |
tb |
Scallions; white portions, cut into 1/8-inch slices |
| 8 |
sm |
Dried hot chili peppers; (8 to 10) |
| 1 1/2 |
to |
2 minutes, until chicken is crisp. Drain. |
INSTRUCTIONS
SAUCE
REMAINING INGREDIENTS
1a .Bone chicken, remove fat, membranes, and skin, wash thoroughly and cut
into bite-size pieces, dry very well.
1. Marinate chicken pieces in beaten egg, salt, pepper, and 1 tsp
cornstarch for 5 minutes. Reserve.
2. Make sauce and reserve it. (combine all ingredients in a bowl & mix well
~ soy sauce through shao-hsing wine).
3. Heat a wok over high heat for 40 seconds; add peanut oil. When a wisp of
white smoke appears, oil is ready. Sprinkle remaining teaspoon of
cornstarch over chicken pieces and place them in the hot oil. Deep fry for
4. Empty wok of oil and place back over heat. When residue of oil heats up,
add scallions and chili peppers. Stir for about 40 seconds. Add chicken and
stir until well mixed.
5. Stir sauce and add to wok. Mix all ingredients until chicken pieces are
thoroughly coated with sauce, about 3 minutes. There should be no liquid in
the wok. Remove and serve immediately.
Posted to r.f.r by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
NOTES : MC formatted by Holly Butman
Recipe by: The Chinese Banquet Cookbook by Eileen Yin-Fei Lo
Posted to MC-Recipe Digest V1 #772 by Holly Butman
<butma001@acpub.duke.edu> on Sep 05, 1997
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