Stock-soy sauce for deep-fried chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Scallion stalks | |
| 3 | slices | Fresh ginger root |
| 2 | tablespoons | Oil |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Sherry |
| ¼ | cup | Water |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Water |
| ½ | cup | Stock |
Directions
1. Mince scallion stalks and ginger root.
2. Heat oil. Add scallion and ginger; stir-fry a few times. Then stir in and heat soy sauce, sherry and water.
3. Add deep-fried chicken pieces and cook to heat through, turning once.
Remove chicken to a warm platter.
4. Meanwhile blend cornstarch and remaining cold water to a paste.
5. Heat stock in a pan; then stir in cornstarch paste to thicken. Pour sauce over chicken and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .