| 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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