| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Sauce | 4 | Servings | |
INGREDIENTS
| 2 | Scallion stalks | |
| 3 | sl | Fresh ginger root |
| 2 | tb | Oil |
| 2 | tb | Soy sauce |
| 1 | ts | Sherry |
| 1/4 | c | Water |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
| 1/2 | c | Stock |
INSTRUCTIONS
1. Mince scallion stalks and ginger root. 2. Heat oil. Add scallion and ginger; stir-fry a few times. Then stir in and heat soy sauce, sherry and water. 3. Add deep-fried chicken pieces and cook to heat through, turning once. Remove chicken to a warm platter. 4. Meanwhile blend cornstarch and remaining cold water to a paste. 5. Heat stock in a pan; then stir in cornstarch paste to thicken. Pour sauce over chicken and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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