Sweet And Sour Chicken Bones
|Chicken carcass/1/2 chicken||1 (Of Boned Chicken)|
|Green pepper||1 Large|
|Sliced carrots||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm)|
|Cornstarch||1 Tablespoon, mixed with 1 tablespoon water|
|Vinegar||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Dark soy sauce||1⁄2 Teaspoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|Vegetable oil||3 Cup (48 tbs)|
|Molasses||1⁄2 Teaspoon (Chinese Bead)|
Step I: Add 4 tablespoons of cornstarch, sherry, and 1/2 teaspoon of salt to chicken bones or chicken.
All pieces should be evenly coated with thick damp paste.
Heat deep fat fryer or enough oil (3 cups) to 375 degrees.
Drop in chicken.Pieces will float when done.
Leave in a few minutes longer until golden brown.
Remove and drain on paper towel.
Step II: Using a high flame, heat pan and add sweet-and-sour mixture.
When it reaches a boil add cornstarch solution and stir until gravy thickens.
Next add vegetables and pineapple and stir.
Add chicken and Chinese bead molasses and stir quickly but thoroughly until gravy coats all ingredients.