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3 lbs. boned dark chicken meat, cut into large chunks
Sauce:
Mix the cornflour with the water then add the garlic, ginger, sugar, light soy sauce, rice vinegar, wine, chicken broth and MSG. Stir until sugar the dissolves and refrigerate.
In a separate bowl, mix the chicken, dark soy sauce and white pepper. Stir in the egg. Add 1 cup of cornflour and mix until chicken pieces are coated evenly. Add a cup of vegetable oil to help separate chicken pieces. Divide the chicken into small quantities and deep-fry at a high temperature until crispy. Drain off any excess oil on kitchen roll.
Place a small amount of oil in a wok and heat until the wok is hot. Add the spring onions and peppers and stir-fry briefly. Stir the sauce and pour into to the wok. Add the chicken and cook until the sauce thickens. Serve immediately.
Posted by Mary C. Newcome-Hatch
Nutritional Info Per Serving: N/A
1/4 cup dark soy sauce
1 tsp. white pepper
1 egg
1 cup cornflour
Vegetable oil for deep-frying
2 cups sliced spring onions
16 small dried hot peppers
1/2 cup cornflour (cornstarch)
1/4 cup water
1-1/2 tsp. minced garlic
1-1/2 tsp. minced ginger root
3/4 cup sugar
1/2 cup light soy sauce
1/4 cup rice vinegar
1/4 cup cooking wine
1-1/2 cup hot chicken broth
1 tsp. monosodium glutamate