Serves: 5
Total Calories: 212
1. Mince scallion stalks and ginger root.
2. Heat oil. Add scallion and ginger stir-fry a few times. Then stir in and heat soy 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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Deep-Fried Peking Chicken: Stock-Soy Sauce recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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