Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg Chicken legs including 1/2 tb Vegetable oil
-thighs, boned, cut into 1/2 tb Cornstarch
-1/2-inch pieces Vegetable oil
1 Egg, slightly beaten

--------------------------SAUCE 1-------------------------------
2 Green onions, trimmed to 4 -ginger, peeled
-inches Grinding of fresh pepper
1 1/2 tb Light soy sauce 3 tb Chicken bouillon
1 1/2 tb Mushroom soy sauce 1 ts Brown sugar
1 1/2 tb Rice wine or dry sherry 1 tb Cornstarch
2 1/2 Inch thick pieces fresh

--------------------------SAUCE 2-------------------------------
1 ts Rice or cider vinegar -like hot food)
1/2 tb Chili paste (more, if you 1 ts Sesame oil (optional)

DIRECTIONS: In a medium bowl, combine the chicken with the egg, oil,
and cornstarch. In a blender or food processor, or by hand, combine
the ingredients for Sauce 1. In a small bowl, combine the ingredients
for Sauce 2. Place the measured ingredients beside the wok in the
order in which they are to be placed in the wok. Warm 2 serving
dishes, one lined with paper towel, in a 250¡ oven.

Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil.
Heat the oil to high (400¡), or until a day-old cube of bread browns
in just under 1 minute. Heat another 4 minutes to stabilize the
temperature. Put the chicken pieces into the oil one at a time until
all are in. Stir-fry 3 minutes. Remove the pieces from the oil,
draining well over the wok, and keep warm in the oven on the
paper-lined dish. Empty the oil from the wok. Reduce the heat to
medium (350¡) and stir in Sauce 1. As soon as it bubbles, stir in the
chicken. Sprinkle Sauce 2 over the chicken, stir-fry 1 minute more,
then turn into the serving dish. Scrape the sauce over the chicken
and serve at once.

From: "Fast and Easy Oriental Wok Cooking" by Jacqueline Heriteau

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