Recipe - Stock-Soy Sauce For Deep-Fried Chicken

2 Scallion stalks
3 sl Fresh ginger root
2 tablespoon Oil
2 tablespoon Soy sauce
1 teaspoon Sherry
One fourth cup Water
1 tablespoon Cornstarch
3 tablespoon Water
One half cup Stock

1. Mince scallion stalks and ginger root.

2. Heat oil. Add scallion and ginger; stirfry a few times. Then stir in
and heat soy sauce, sherry and water.

3. Add deepfried 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.