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Stock Soy Sauce For Deep Fried Peking Chicken

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  Scallion stalks 2
  Ginger root slice 3 (Fresh)
  Oil 2 Tablespoon
  Soy sauce 2 Tablespoon
  Stock 1⁄2 Cup (8 tbs)
  Sherry 1 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Water 3 Tablespoon

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 384 Calories from Fat 275

% Daily Value*

Total Fat 31 g47.9%

Saturated Fat 4.2 g20.9%

Trans Fat 0 g

Cholesterol 1.2 mg0.4%

Sodium 1913.3 mg79.7%

Total Carbohydrates 22 g7.2%

Dietary Fiber 1.5 g5.8%

Sugars 1.5 g

Protein 5 g10.8%

Vitamin A 6.1% Vitamin C 10.8%

Calcium 3.3% Iron 6.6%

*Based on a 2000 Calorie diet


Stock Soy Sauce For Deep Fried Peking Chicken Recipe