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, .

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