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Ingredients
- Marinade:
- 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
- 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
- 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.
Preparation
Step 1
Pour the sauce over the chicken to serve.