Recipe - Hunan Pepper Chicken

2 Chicken legs with thighs;
each 8 oz
1 Egg; beaten
One fourth teaspoon Salt
1 pn White pepper
2 teaspoon Cornstarch divided

SAUCE
4 teaspoon Dark soy sauce
1 Garlic clove; minced
1 sl Fresh ginger; cut into small
pieces
2 teaspoon Hoisin sauce
1 teaspoon Sugar
1 teaspoon White vinegar
One half teaspoon ShaoHsing wine or dry
sherry

REMAINING INGREDIENTS
3 cup Peanut oil
2 tablespoon Scallions; white portions,
cut into 1/8inch slices
8 small Dried hot chili peppers; (8
to 10)

1a .Bone chicken, remove fat, membranes, and skin, wash thoroughly and cut
into bitesize pieces, dry very well.

1. Marinate chicken pieces in beaten egg, salt, pepper, and 1 tsp
cornstarch for 5 minutes. Reserve.

2. Make sauce and reserve it. (combine all ingredients in a bowl & mix well
~ soy sauce through shaohsing wine).

3. Heat a wok over high heat for 40 seconds; add peanut oil. When a wisp of
white smoke appears, oil is ready. Sprinkle remaining teaspoon of
cornstarch over chicken pieces and place them in the hot oil. Deep fry for
1 One half to 2 minutes, until chicken is crisp. Drain.

4. Empty wok of oil and place back over heat. When residue of oil heats up,
add scallions and chili peppers. Stir for about 40 seconds. Add chicken and
stir until well mixed.

5. Stir sauce and add to wok. Mix all ingredients until chicken pieces are
thoroughly coated with sauce, about 3 minutes. There should be no liquid in
the wok. Remove and serve immediately.

Posted to r.f.r by: riacmt@ubvmsb.cc.buffalo.edu (Carol MillerTutzauer)

NOTES : MC formatted by Holly Butman

Recipe by: The Chinese Banquet Cookbook by Eileen YinFei Lo

Posted to MCRecipe Digest V1 #772 by Holly Butman
butma001@acpub.duke.edu on Sep 05, 1997