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General Zuo's Chicken


General Zuo's Chicken
1 egg white, well beaten
1/4 cup cornstarch
2 Tablespoons all-purpose flour
½ teaspoon salt
1½ teaspoons vegetable oil
1 pound boneless chicken thighs cut into two-inch pieces
2 cups peanut oil for frying
1 cup chopped Chinese broccoli
2 Tablespoons granulated sugar
2 Tablespoons thin soy sauce
1 Tablespoon dark soy sauce
1 Tablespoon Shao Xing wine
1 Tablespoon white vinegar
1 teaspoon sesame oil
1 Tablespoon cornstarch
½ cup chicken broth
2 Tablespoons peanut oil
2 cloves fresh garlic, peeled and chopped
1 Tablespoon fresh ginger, peeled and shredded
1 Tablespoon scallion, chopped
2 to 4 red hot peppers, seeded and diced
1. For the chicken: Mix egg white, cornstarch, flour, salt, and vegetable oil with two tablespoons cold water, and coat it well. Then heat the peanut oil and deep fry half the chicken for two minutes until tan. Drain it on paper towels, and fry the rest of the chicken. Drain that, too.
2. For the sauce: Leave one or two tablespoons of oil in the wok or fry pan, heat it and then add the garlic, ginger, and the scallion pieces, and stir-fry them for one minute stirring them well. Then add the cornstarch mixture and the broth and when thickened and translucent, return the chicken pieces and mix well. Now put the chicken on a pre-heated platter, the vegetables around the outside of it, and serve.

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