Stock-soy Sauce For Deep-fried Chicken

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CATEGORY	CUISINE	TAG	YIELD
	Chinese	Sauce	4	Servings

INGREDIENTS

2		Scallion stalks
3		Fresh ginger root
2	T	Oil
2	T	Soy sauce
1	t	Sherry
1/4	c	Water
1	T	Cornstarch
3	T	Water
1/2	c	Stock

INSTRUCTIONS

Mince scallion stalks and ginger root. Heat oil. Add scallion and
ginger; stir-fry a few times. Then stir in and heat soy sauce, sherry
and water. Add deep-fried chicken pieces and cook to heat through,
turning once. Remove chicken to a warm platter. Meanwhile blend
cornstarch and remaining cold water to a paste. 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 99 Calories From Fat: 71 Total Fat: 8g Cholesterol: 1.9mg Sodium: 511.5mg Potassium: 76.9mg Carbohydrates: 5.5g Fiber: <1g Sugar: 1g Protein: 1.4g