1 whole chicken, cut up in 10-12 pcs.
1 portion shrimp/chicken marinade
4 tsp. fresh chopped ginger
1 tbl. fresh chopped garlic
1 whole scallion, cut in 1" pcs.
1/2 c. broth
corn starch paste, if necessary
SAUCE:
2 tbl. sesame oil
2 tbl. dark soy
3 tbl. hot chili oil
2 tbl. vinegar
1 tsp. sugar
1 tsp. Szechwan pepper
- Cut up chicken, ginger, and garlic. Put chicken in steamer and sprinkle on garlic oil, ginger, and garlic. Steam 20 minutes. When done, set aside to cool.
- Assemble sauce ingredients and set aside.
- Heat 2 cups oil in wok and deep fry chicken until brown.
- Drain wok. Put chicken back into wok. Add sauce ingredients and mix well. Cover and cook 3-5 minutes.
- If necessary, add corn starch paste to thicken. Sprinkle on scallions. Serve.