Stock-soy Sauce For Deep-fried Chicken
| 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)
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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