Yield: 6 servings
|-PAM COOMBES RNCM95A|
|3 pounds||Chicken; (dark,deboned) Water|
|1¼ cup||Dark Soy Sauce|
|1½ tablespoon||Garlic; mince|
|½ cup||Soy Sauce|
|1 tablespoon||Ginger; chopped|
|¼ cup||White Vinegar|
|1 cup||Salad Oil|
|2 cups||Green onions, sliced|
|1½ cup||Hot chicken broth|
|16 smalls||Hot dried Peppers|
Sauce: Mix cornstarch, and water. Add garlic, sugar, ginger, soy sauce, vinegar and sherry. Then add broth and stir until dissolved.
Refrigerate until needed. In separate bowl mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces.
Divide chicken into small quantities and deep-fry @ 350 degrees until crispy and light brown. (do not over cook; watch temperature, stir fry or meat will toughen) Drain on paper towels. Place a small amount of oil in wok and heat til just hot. Add onions and peppers and stir-fry briefly. Stir sauce; add to wok and cook until sauce thickens. Add water or water/cornstarch if needed. Serve with rice.
This is from a *p* member and I apologize for not having their name on this. Pam Coombes. MM:MK VMXV03A.