Soy Sauce Chicken
Ingredients:
4 chicken legs
4 Chinese dried mushrooms, soaked in hot water for at least 15 minutes
to soften,
stems removed
2 green onions, cut on the diagonal into thirds
1 garlic clove, minced
1 slice ginger, minced
Marinade:
2 tablespoons light soy sauce
1 tablespoon dry sherry
1 tablespoon cornstarch
Sauce:
1/4 cup dark soy sauce
2 tablespoons light soy sauce
2 tablespoons sugar
1 cup water
1/4 teaspoon MSG (if desired), if not using, you may want to increase
the amount
of sugar slightly
1 tablespoon dry sherry
a few drops sesame oil
2 - 4 cups oil for deep-frying
3 tablespoons oil for stir-frying
* You can find most Chinese cooking ingredients and cookware at our
online store
at: http://www.chinesefooddiy.com/shopping.htm
Directions:
Add the marinade ingredients and marinate the chicken for
approximately 15
minutes. While the chicken is marinating, prepare the mushrooms,
garlic, ginger,
and green onions. Mix together the sauce ingredients.
Heat the wok and add oil for deep-frying. Slide the chicken legs in
carefully and
deep-fry until they turn brown. Remove from the wok and drain on paper
towels.
Heat the wok and add oil. Add the green onion, garlic, and ginger, and
stir-fry until
aromatic. Add the chicken, mushrooms, and the sauce. Cover the wok
with a lid
and simmer on medium heat for about 15 minutes, stirring from time to
time.
Remove the chicken with a slotted spoon and place on a serving plate.
Pour the
sauce over the chicken.
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