Recipe: Wongs China House Governor Taos Chicken

WONGS CHINA HOUSE GOVERNOR TAOS CHICKEN

FOR THE MASTER SAUCE:
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon white pepper
8 ounces soy sauce
3 tablespoons sugar
2 ounces dry sherry
2 tablespoons oyster sauce
8 ounces chicken broth
FOR THE CHICKEN:
4 whole chicken legs with thigh, boned and skinned
3 eggs
2 cups oil, divided use
1 tablespoon sherry
7 tablespoons corn starch, divided use
1/2 teaspoon each salt and ground black pepper
2 tablespoons scallions, chopped
4 dried hot chile pepper
8 ounces broccoli flowerets
2 tablespoons sugar
1 tablespoon vinegar
water (as needed)
Cut chicken into 12 chunks.

Prepare the Master Sauce; set aside.

Mix the eggs, 4 tablespoons oil, sherry, corn starch, salt and pepper. Add the chicken and coat with mixture.

Heat remaining oil in wok until just below smoking stage and fry the chicken (adding one piece at a time) until crisp. Set aside but keep hot uncovered.

Decant all oil except for about 1 tablespoon and stir fry the scallions, red chile peppers, and broccoli.

Add 3/4 cup of master sauce*, 2 tablespoons of sugar, 1 tablespoon cornstarch to the pan. Cook until thickened, adding water if needed to achieve desired thickness. Return chicken to the pan and toss to coat with the sauce.

*The remaining master sauce will keep for several weeks in the refrigerator.

Makes 4 servings
Source: Wongs China House