Yield: 1 Servings
|2||Chicken legs with thighs; each 8 oz|
|1 pinch||White pepper|
|2 teaspoons||Cornstarch --divided|
|4 teaspoons||Dark soy sauce|
|1||Garlic clove; minced|
|1 slice||Fresh ginger; cut into small pieces|
|2 teaspoons||Hoisin sauce|
|1 teaspoon||White vinegar|
|½ teaspoon||Shao-Hsing wine or dry sherry|
|3 cups||Peanut oil|
|2 tablespoons||Scallions; white portions, cut into 1/8-inch slices|
|8 smalls||Dried hot chili peppers; (8 to 10)|
|1½ to||2 minutes, until chicken is crisp. Drain.|
1a .Bone chicken, remove fat, membranes, and skin, wash thoroughly and cut into bite-size pieces, dry very well.
1. Marinate chicken pieces in beaten egg, salt, pepper, and 1 tsp cornstarch for 5 minutes. Reserve.
2. Make sauce and reserve it. (combine all ingredients in a bowl & mix well ~ soy sauce through shao-hsing wine).
3. Heat a wok over high heat for 40 seconds; add peanut oil. When a wisp of white smoke appears, oil is ready. Sprinkle remaining teaspoon of cornstarch over chicken pieces and place them in the hot oil. Deep fry for 4. Empty wok of oil and place back over heat. When residue of oil heats up, add scallions and chili peppers. Stir for about 40 seconds. Add chicken and stir until well mixed.
5. Stir sauce and add to wok. Mix all ingredients until chicken pieces are thoroughly coated with sauce, about 3 minutes. There should be no liquid in the wok. Remove and serve immediately.
Posted to r.f.r by: riacmt@... (Carol Miller-Tutzauer) NOTES : MC formatted by Holly Butman Recipe by: The Chinese Banquet Cookbook by Eileen Yin-Fei Lo Posted to MC-Recipe Digest V1 #772 by Holly Butman <butma001@...> on Sep 05, 1997