Austral 9/20/2003

Sauce:

1/2 cup cornstarch

1/4 cup water

1+1/2 tsp minced garlic

1+1/2 tsp minced ginger root

3/4 cup sugar

1/2 cup soy sauce

1/4 cup white vinegar

1/4 cup cooking wine

1+1/2 cup hot chicken broth

1 tsp monosodium glutamate (optional)

Meat:

3 lbs deboned dark chicken meat, cut into large chunks

1/4 cup soy sauce

1 tsp white pepper

1 egg

1 cup cornstarch

Vegetable oil for deep-frying

2 cups sliced green onions

16 small dried hot peppers

1) Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy

sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar

dissolves. Refrigerate until needed.

2) In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in

egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly.

Add cup of vegetable oil to help separate chicken pieces. Divide chicken into

small quantities and deep-fry at 350 degrees until crispy. Drain on paper

towels.

3) Place a small amount of oil in wok and heat until wok is hot. Add onions

and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in

sauce and cook until sauce thickens.