1/2 c Cornstarch
3 lb chicken*
1/4 c Water
1/4 c Dark Soy Sauce
1 1/2 tsp Minced Ginger
1 tsp White Pepper
1 1/2 tsp Minced Garlic
1 Egg
1/2 c Dark Soy Sauce
1 c Cornstarch
1/4 c White Vinegar
1 c Salad Oil
1/4 c Cooking Sherry
2 c Sliced Green Onions
1 1/2 c Hot Chicken Broth
16 Small Hot Dried Peppers
1 tbsp MSG — (optional)
3/4 c Refined Sugar
*Dark deboned in chunks I divided recipe portions (above) to make it easier= to pre-prepare. To make Sauce, mix cornstarch and water together. Add= garlic , ginger, sugar, soy sauce, vinegar and wine. Then add broth and MSG= and stir ’til sugar dissolves. Refrigerate ’til needed. In separate bowl= mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until= chicken is coated evenly. Add oil to help separate chicken pieces. Divide= chicken in small quantities and deep-fry @ 350 until crispy and light= brown. (Do not overcook; watch temp, stir fry or meat will toughen). Drain= on paper towels. Place a small amount of oil in wok and heat ’til just hot.= Add onions and peppers and stir-fry briefly (peppers will give off acrid= smoke..be careful). Stir sauce; add to wok. Add chicken and cook just= ’til sauce thickens. Add water or water/cornstarch if needed. This amount= will fill two large platters and serves 6-8. Serve with white steamed= rice. This recipe courtesy of Chef Paul Kaewprasart of the Siam Rest in= Columbus, OH. ******************************************************* ****= Jim [hapi hari] in Columbus 12/16 09:48 FROM: JAMES HARRISON,JR = (TWWR12A) Roy North Beach Maryland 03/29 12:14 pm