Recipe - Governor Taos Chicken

4 Whole chicken legs with
thigh; boned and skinned
2 tablespoon Scallions; chopped
4 Dried hot chile
8 ounce Broccoli flowerets
2 tablespoon Sugar
1 tablespoon Vinegar
1 tablespoon Cornstarch
3 Eggs
6 tablespoon Corn starch
2 cup Oil; divided
One half teaspoon Each salt and pepper

MASTER SAUCE
1 tablespoon Minced ginger
1 tablespoon Minced garlic
1 tablespoon White pepper
8 ounce Soy sauce
3 tablespoon Sugar
2 ounce Dry sherry
2 tablespoon Oyster sauce
8 ounce Chicken broth

Cut chicken into 12 chunks. Mix the eggs,4 tablespoons oil, sherry, corn
starch, salt and pepper. Add the chicken and coat with mixture. Heat
remaining oil in wok until just below smoking stage and fry the chicken(
adding one piece at a time) until crisp Set aside but keep hot uncovered.
Decant all oil except for about 1 tablespoon and stirfry the scallions, red
peppers, and brocolli. Add Three fourths cup of master sauce, 2 tablespoons of sugar,
1 tablespoon cornstarch. Note: add enough water as needed to thicken. The
master sauce will keep for several weeks in the refrigerator.

Recipe by: Wongs China house

Posted to MCRecipe Digest by "tautog78@yahoo.com" tautog78@yahoo.com on
Mar 3, 1998