Governor Taos Chicken

Recipe Ingredients

4		Chicken legs with thigh - boned and skinned
2 tablespoons	30ml	Scallions - chopped
4		Dried hot chile
8 oz	227g	Broccoli flowerets
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Vinegar
1 tablespoon	15ml	Cornstarch
3		Eggs
6 tablespoons	90ml	Corn starch
2 cups	474ml	Oil - divided
1/2 teaspoon	2.5ml	Salt and pepper
		Master Sauce
1 tablespoon	15ml	Minced ginger
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	White pepper
8 oz	227g	Soy sauce
3		Sugar
2 oz	56g	Dry sherry
2 tablespoons	30ml	Oyster sauce
8 oz	227g	Chicken broth

Recipe Instructions

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 stir-fry the scallions, red peppers, and broccoli.

Add 3/4 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.

Source:
Wongs China house

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