Deep-Fried Peking Chicken: Stock-Soy Sauce: The Best Deep-Fried Peking Chicken: Stock-Soy Sauce Recipe from Cook'n

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	Deep-Fried Peking Chicken: Stock-Soy Sauce

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Category: Deep-Fried Peking Chicken Sauces

   2 stalks scallions
   3 slices fresh ginger root
   2 tablespoons oil
   2 tablespoons soy sauce
   1 teaspoon sherry
   1/4 cup water
   1 tablespoon cornstarch
   3 tablespoons water
   1/2 cup Stock, Chicken or Meat

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.

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Barbecued Spareribs: Stock-Soy Marinade
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