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Categories:
chicken salt white pepper scallions ginger root rice wine sugar rice vinegar chicken broth soy sauce sesame oil scallions ginger root parsley egg whites cornstarch vegetable oil
Viewed: 64 - Published at: 3 years agoIngredients
- 4 each chicken legs with thighs attached (about 2 1/2 pounds)
- 1 teaspoon salt
- 18 teaspoon white pepper
- 2 each scallions, spring or green onions
- 3 each ginger root thin slices
- 2 tablespoons rice wine
- 3 cups iceberg lettuce shredded
- 1/4 cup sugar
- 1/4 cup rice vinegar
- 3 tablespoons chicken broth
- 2 tablespoons soy sauce, tamari
- 1 tablespoon sesame oil
- 13 cup scallions, spring or green onions white part only
- 2 tablespoons ginger root minced, fresh
- 2 tablespoons parsley leaves minced fresh
- 1 each egg whites small
- 4 tablespoons cornstarch
- 4 cups vegetable oil
Method
- Sprinkle chicken with salt and pepper; rub to coat evenly.
- Place chicken in non aluminum baking pan.
- Arrange lettuce on large serving platter.
- Refrigerate covered.
- Mix sugar, vinegar, stock, soy sauce and sesame oil in small saucepan.
- Whisk egg white in small bowl until foamy and double in volume.
- Heat wok over high heat for 20 seconds; add vegetable oil and heat to 350F (180C).
- Meanwhile, drain chicken; discard marinade.
- Pat chicken dry with paper toweling; dust with 2 tablespoons cornstarch.
- Fry 2 chicken pieces at a time, turning once, until crispy and cooked through, 7 to 9 minutes.
- Heat stock mixture over medium heat to simmering.
- Reduce heat to low; simmer for 1 minute.
- Cut warm chicken into 1/2-inch wide slices; use a meat mallet bones.
