3 sets legs and thighs
1/4 lb. snow peas
2 c. bak choi
6 tbl. scallion oil
3/4 c. broth, to have a light sauce
SAUCE:
1/2 c. orange sauce
2 tbl. oyster sauce
2 tbl. sesame oil
1 c. broth
- Cut heavy bone off thigh. Cut leg and thigh in 3 pieces then marinate.
- Fry parts in wok till lightly brown. Transfer to roasting dish, cover with sauce, and roast 45 minutes. Baste every 10 minutes. Add more broth if more gravy is desired, however, no more than 1 cup.
- Heat wok, add vegetables and stir fry 1 minute in scallion oil. Add 3/4 c. of suggested broth and thicken slightly.
- Put vegetables on platter then cover with chicken parts. Sprinkle with scallions.