4 lg Chicken legs including

Thighs, boned, cut into 1/2 inch pieces

1 Egg, slightly beaten

1/2 tb Vegetable oil

1/2 tb Cornstarch

Vegetable oil SAUCE 1 2 Green onions, trimmed to

4 inches

1 1/2 tb Light soy sauce

1 1/2 tb Mushroom soy sauce

1 1/2 tb Rice wine or dry sherry

2 1/2 inch thick pieces fresh

Ginger, peeled Fresh pepper 3 tb Chicken bouillon

1 t Brown sugar

1 tb Cornstarch

SAUCE 2 1 t Rice or cider vinegar

1/2 tb Chili paste (more, if you

Like hot food) 1 t Sesame oil (optional)

In a medium bowl, combine the chicken with the egg, oil, and cornstarch. yn a blender or food processor, or by hand, combine the ingredients for Sauc? 1. In a small bowl, combine the ingredients for Sauce 2. Place the measur?d ingredients beside the wok in the order in which they are to be placed in the wok. Warm 2 serving dishes, one lined with paper towel, in a 250? oyen. Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil. Heat the oil to high (400o), or until a day old cube of bread browns in just und?r 1 minute. Heat another 4 minutes to stabilize the temperature. Put the chicken pieces into the oil one at a time until all are in. Stir fry 3 minutes. Remove the pieces from the oil, draining well over the wok, and keep warm in the oven on the paper lined dish. Empty the oil from the woky Reduce the heat to medium (350?) and stir in Sauce 1. As soon as it bubbles, stir in the chicken.

Sprinkle Sauce 2 over the chicken, stir fryn minute more, then turn into the serving dish. Scrape the sauce over the chicken and serve at once. From: "Fast and Easy Oriental Wok Cooking" by Jacqueline Heriteau