Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 4 larges | Chicken legs including thighs, boned, cut into 1/2-inch pieces |
| 1 \N | Egg, slightly beaten |
| 2 \N | Green onions, trimmed to 4 inches |
| 1½ tablespoon | Light soy sauce |
| 1½ tablespoon | Mushroom soy sauce |
| 1½ tablespoon | Rice wine or dry sherry |
| 2½ \N | Inch thick pieces fresh |
| 1 teaspoon | Rice or cider vinegar |
| ½ tablespoon | Chili paste (more, if you |
| ½ tablespoon | Vegetable oil |
| ½ tablespoon | Cornstarch |
| \N \N | Vegetable oil ginger, peeled |
| \N \N | Grinding of fresh pepper |
| 3 tablespoons | Chicken bouillon |
| 1 teaspoon | Brown sugar |
| 1 tablespoon | Cornstarch like hot food) |
| 1 teaspoon | Sesame oil (optional) |
SAUCE 1
SAUCE 2
DIRECTIONS: 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