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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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An adopted recpe from 2004... haven't tried it yet... Ingredients:
1 whole chicken, cut into pieces (about 3 lbs) |
1 teaspoon salt |
1 tablespoon sesame oil |
1 teaspoon five-spice powder |
1 1/2 cups water |
1 tablespoon cornstarch |
1 tablespoon light soy sauce |
1 tablespoon chinese wine or 1 tablespoon sherry wine |
1/2 teaspoon black pepper |
5 tablespoons oil |
10 dried red chilies |
3 garlic cloves, crushed |
2 tablespoons green ginger, shredded |
1 scallion, chopped |
Directions:
1. Marinate chicken with salt, five- spice powder and sesame oil, set aside. Mix water, light soy sauce, wine and pepper in a separate bowl.
2. Dissolve cornstarch and 2 tablespoons.
3. water in a small bowl.
4. Heat oil until very hot and fry chicken pieces until brown.
5. Remove chicken and fry dried chilies, garlic and ginger for 2 minutes.
6. Add scallions, water, wine and soya mixture. Bring to a boil, add corn starch mixture and allow to thicken.
7. Pour sauce over chicken and serve over hot rice.
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