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Chicken with Chili and Honey


Chicken with Chili and Honey
1 chicken, about two and a half pounds, cut in quarters
3 slices fresh ginger
1 scallion, knotted
2 Tablespoons cornstarch mixed with two tablespoons cold tea
1 cup corn oil
1 teaspoon sesame oil
3 Tablespoons minced fresh ginger
2 cloves garlic, minced
1 Tablespoon chili paste with garlic
2 Tablespoons honey
4 Tablespoons Chinese rice wine
2 Tablespoons mushroom soy
2 Tablespoons corn starch mixed with three tablespoons of cold water
1. Bring half gallon water to boil, add chicken pieces ginger and scallion, and simmer chicken for fifteen minutes, remove and brush skin sides with cornstarch tea mixture and set aside for half an hour.
2. Heat corn oil and fry chicken pieces, two at a time, until golden in color. Drain on paper towels, and when cooler, chop into two-inch pieces, and put on a serving plate.
3. Heat sesame oil and stir-fry ginger in garlic for half minute, then add chili paste, honey, rice wine, and soy and bring to the boil. Then add cornstarch mixture, cook until thickened, and pour over the chicken pieces. Then serve.

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