Ingredients Jump to Instructions ↓

  1. 4 lg Chicken legs including

  2. 2 1/2 Inch thick pieces fresh ginger, peeled Grinding of fresh pepper

  3. 3 tb Chicken bouillon

  4. 1 ts Brown sugar

  5. 1 tb Cornstarch -- SAUCE

  6. 2 -- 1 ts Rice or cider vinegar

  7. 1/2tb Chili paste (more, if you like hot food)

  8. 1 1/2tb Rice wine or dry sherry

  9. 1 1/2tb Mushroom soy sauce thighs, boned, cut into 1/2-inch pieces

  10. 1 Egg, slightly beaten

  11. 1/2tb Vegetable oil

  12. 1/2tb Cornstarch Vegetable oil -- SAUCE

  13. 1 -- 2 Green onions, trimmed to

  14. 4 inches 1 1/2tb Light soy sauce

  15. 1 ts Sesame oil

Instructions Jump to Ingredients ↑

  1. + Directions : DIRECTIONS: In a medium bowl, combine the chicken with the egg, oil, and cornstarch. In a blender or food processor, or by hand, combine the ingredients for Sauce 1. In a small bowl, combine the ingredients for Sauce 2. Place the measured ingredients beside the wok in the order in which they are to be placed in the wok. Warm 2 serving dishes, one lined with paper towel, in a 250 oven. Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil. Heat the oil to high (400), or until a day-old cube of bread browns in just under 1 minute. Heat another 4 minutes to stabilize the temperature. Put the chicken pieces into the oil one at a time until all are in. Stir-fry 3 minutes. Remove the pieces from the oil, draining well over the wok, and keep warm in the oven on the paper-lined dish. Empty the oil from the wok. Reduce the heat to medium (350) and stir in Sauce 1. As soon as it bubbles, stir in the chicken. Sprinkle Sauce 2 over the chicken, stir-fry 1 minute more, then turn into the serving dish. Scrape the sauce over the chicken and serve at once.


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