Yield: 4 servings
|1½ teaspoon||Minced garlic|
|1½ teaspoon||Minced ginger root|
|½ cup||Soy sauce|
|¼ cup||White vinegar|
|¼ cup||Cooking wine|
|1½ cup||Hot chicken broth|
|1 teaspoon||Monosodium glutamate (optional)|
|3 pounds||Deboned dark chicken meat, Cut into large chunks|
|¼ cup||Soy sauce|
|1 teaspoon||White pepper|
|Vegetable oil for Deep-frying|
|2 cups||Sliced green onions|
|16||Small dried hot peppers|
1) Mix ½ cup cornstarch with water. Add garlic, ginger, sugar, ½ cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. 2) In separate bowl, mix chicken, ¼ cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.
3) Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.