Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 10 ounce Chicken Legs, deboned
- 2 c. Soya Oil
- 1 Tbsp. Ginger Root, chopped
- 2 x Scallions, minced
- 1 Tbsp. Garlic, chopped
- 2 Tbsp. Dry Chili Pepper
- 2 Tbsp. Sugar
- 2 Tbsp. Soy Sauce
- 1 1/2 tsp Vinegar
- 2 Tbsp. Cornstarch
- 1/4 c. Chicken Stock
- 1 tsp Sesame Oil
- 1 x Egg White
- 1 Tbsp. Cornstarch
- 1 Tbsp. Soy Sauce
Direcciones
- For the best results use skinned deboned legs of capon.
- Cut the chicken into pcs no larger than 1 inch square. Prepare marinade by combining egg white, cornstarch and 1 Tbsp. soy sauce in a large bowl.
- Add in chicken pcs and set aside for two hrs.
- In a deep pot, heat the oil till it reaches 350 degrees. In a basket, or possibly with a slotted spoon, lower several marinated chicken pcs into the fat. Fry about one or possibly two min or possibly till the chicken becomes crisp; test for doneness before completing the batch.
- Continue till all pcs have been fried. Set oil and cooked chicken pcs aside. In a wok, on high heat, reheat two Tbsp. of the reserved oil. Add in prepared ginger, scallions, garlic and chili peppers.
- Stir to prevent burning.
- Add in the fried chicken and stir quickly.Add in sugar, soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the heat and stir sesame oil into the sauce. Spoon the mix on to a warm platter and serve immediately with steamed rice.
- Serves 4.Hazel Mah who owns Le Piment Rouge Windsor
- (translation: Red Pepper) and Le Piment Rouge Laurier graciously agreed to share the recipe for the popular dish. This dish dates back to the Chin Dynasty and is named for General Tao, a governor of the northern Chinese province of Hunan. According to legend, the old general ate nothing but poultry and this dish was his favourite. Le Piment Rouge Windsor, 1170 Peel in Montreal.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 4 servings | |
| Calories 169 | |
| Calories from Fat 67 | 40% |
| Total Fat 7.47g | 9% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.06g | |
| Cholesterol 43mg | 14% |
| Sodium 743mg | 31% |
| Potassium 186mg | 5% |
| Total Carbs 14.45g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 6.9g | 5% |
| Protein 10.65g | 17% |
