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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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Stock Soy Sauce For Deep Fried Peking Chicken Recipe