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Ingredientes
- 1/2 c. Cornstarch
- 1/4 c. Water
- 1 1/2 tsp Garlic, chopped
- 1 1/2 tsp Ginger root, chopped
- 3/4 c. Sugar
- 1/2 c. Soy sauce
- 1/4 c. White vinegar
- 1/4 c. Cooking wine
- 1 1/2 c. Warm chicken broth
- 1 tsp Monosodium glutamate
- 3 lb Dark deboned chicken, cut into large chunks
- 1/4 c. Soy sauce
- 1 tsp White pepper
- 1 x Egg
- 1 c. Cornstarch Vegetable oil for deep-frying
- 2 c. Green onion, sliced
- 16 sm Dry warm peppers
Direcciones
- To make sauce, mix 1/2 c cornstarch and the water together. Add in garlic, gingerroot, sugar, soy sauce, vinegar and wine. Add in broth and monosodium glutamate (if you like) and stir till sugar dissolves. Chill till needed.
- In separate bowl, mix chicken, soy sauce and white pepper. Stir in egg. Add in c. of cornstarch and mix till chicken is coated proportionately. Add in c. of vegetable oil to separate chicken pcs. Divide chicken into small quantities and deep-fry at 350 degrees till crispy. Drain on paper towels.
- Place a small amount of oil into a wok and heat till wok is warm. Add in onions and peppers and stir-fry briefly. Stir sauce and add in to wok. Place chicken in sauce and cook till sauce thickens, add in cornstarch or possibly water as needed.
- Adams.
