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. ÿn a blender or food processor, or by hand, combine the ingredients for Saucþ 1. In a small bowl, combine the ingredients for Sauce 2. Place the measurþd 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¡ oÿen. Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil. Heat the oil to high (400ø), or until a day-old cube of bread browns in just undþr 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 wokÿ 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-fryñ 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