Stock Soy Sauce For Deep Fried Peking Chicken Recipe
Summary
CuisineChinese
Ingredients
| 2 scallion stalks | ||
| Root ginger slice | 3 | |
| Oil | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Stock | 1/2 Cup (16 tbs) | |
| Sherry | 1 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Water | 3 Tablespoon | |
Directions
1. Mince scallion stalks and ginger root.
2. Heat oil. Add scallion and ginger; stir-fry a few times. Then stir in and heat joy sauce, sherry and water.
3. Add deep-fried 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.
2. Heat oil. Add scallion and ginger; stir-fry a few times. Then stir in and heat joy sauce, sherry and water.
3. Add deep-fried 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.
Chef
