Governor taos chicken

Yield: 4 Servings

Measure Ingredient
4 \N Whole chicken legs with thigh; boned and skinned
2 tablespoons Scallions; chopped
4 \N Dried hot chile
8 ounces Broccoli flowerets
2 tablespoons Sugar
1 tablespoon Vinegar
1 tablespoon Cornstarch
3 \N Eggs
6 tablespoons Corn starch
2 cups Oil; divided
½ teaspoon Each salt and pepper
1 tablespoon Minced ginger
1 tablespoon Minced garlic
1 tablespoon White pepper
8 ounces Soy sauce
3 tablespoons Sugar
2 ounces Dry sherry
2 tablespoons Oyster sauce
8 ounces Chicken broth


Cut chicken into 12 chunks. Mix the eggs,4 tablespoons oil, sherry, corn starch, salt and pepper. Add the chicken and coat with mixture. Heat remaining oil in wok until just below smoking stage and fry the chicken( adding one piece at a time) until crisp Set aside but keep hot uncovered.

Decant all oil except for about 1 tablespoon and stirfry the scallions, red peppers, and brocolli. Add ¾ cup of master sauce, 2 tablespoons of sugar, 1 tablespoon cornstarch. Note: add enough water as needed to thicken. The master sauce will keep for several weeks in the refrigerator.

Recipe by: Wongs China house

Posted to MC-Recipe Digest by "tautog78@..." <tautog78@...> on Mar 3, 1998

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