Yield: 6 Servings
|4 larges||Chicken thighs|
|½ tablespoon||Vegetable oil|
|1||Egg; slightly beaten|
|2||Green onions; trimmed|
|1½ tablespoon||Light soy sauce|
|3 tablespoons||Chicken bouillon|
|1½ tablespoon||Mushroom soy sauce|
|1 teaspoon||Brown sugar|
|1½ tablespoon||Rice wine or dry sherry|
|2||Pieces ginger; sliced 1/8" thick|
|1 teaspoon||Rice or cider vinegar|
|½ tablespoon||Chile paste|
|1 teaspoon||Sesame oil (optional)|
In a medium bowl, combine the chicken with the egg, oil, and cornstarch. In a blender or food processor, or by hand, combine the ingredients for Sauce 1. In a small bowl, combine the ingredients for Sauce 2. Place the measured ingredients beside the wok in the order in which they are to be placed in the wok. Warm 2 serving dishes, one lined with paper towel, in a 250? oven.
Fill the wok to a depth of 1½ to 2 inches with vegetable oil. Heat the oil to high (400-), or until a day-old cube of bread browns in just under 1 minute. Heat another 4 minutes to stabilize the temperature. Put the chicken pieces into the oil one at a time until all are in. Stir-fry 3 minutes. Remove the pieces from the oil, draining well over the wok, and keep warm in the oven on the paper-lined dish. Empty the oil from the wok.
Reduce the heat to medium (350?) and stir in Sauce 1. As soon as it bubbles, stir in the chicken. Sprinkle Sauce 2 over the chicken, stir-fry 1 minute more, then turn into the serving dish. Scrape the sauce over the chicken and serve at once.
From: "Fast and Easy Oriental Wok Cooking" by Jacqueline Heriteau CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .