*  Exported from  MasterCook  *
 
                             HOME STYLE CHICKEN
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Poultry                          Chinese
                 Masterchefs                      New york
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CHICKEN-----
    2       ea           Chicken, legs with thigh
                         -- attached ( 1 to 1 1/4
                         -- pounds)
      1/4   ts           Salt
      1/4   ts           Pepper, white, ground
    1       tb           Wine, rice, OR
    1       tb           Sherry, dry
    1       tb           Egg, beaten + 1 ts
    1       tb           Cornstarch
    1       tb           Oil, peanut OR
    1       tb           Oil, vegetable
                         -----SAUCE-----
      1/3   c            Stock, chicken **
    1       t            Cornstarch
    1       t            Wine, rice, OR
    1       t            Sherry, dry
    1       t            Soy sauce
      1/2   ts           Vinegar, Chinese, rice
      1/2   ts           Sugar
                         -----FINISHING MIXTURE-----
    4       ts           Vinegar, Chinese, rice
    1       tb           Wine, Chinese, rice OR
    1       tb           Sherry, dry
    2       ts           Oil, sesame
                         -----SPINACH-----
    2       tb           Oil, peanut OR
    2       tb           Oil, vegetable
    3       c            Spinach, leaves, large
                         -- stems removed
      1/4   c            Stock, chicken
      1/4   ts           Garlic, finely chopped
      1/4   ts           Salt
    2 1/2   c            Oil, peanut OR
    2 1/2   c            Oil, vegetable
    2       ea           Garlic, cloves, thinly
                         -- sliced
    2       tb           Scallion, sliced
      1/2   ts           Ginger, finely chopped
 
        ** See recipe for Chicken Stock.
   
   For Chicken:
   ÿÿÿÿ
   
        Hold each chicken portion by the end of a leg and use a kitchen
   towel to grab the skin at the thigh end.  Pull off the skin and
   discard.  With a sharp boning or paring knife, slit the meat on the
   legs and thighs, cutting parallel to the bone.  Scrape the meat away
   from the bone.  Cut through the joint between the leg and the thigh.
   Scrape away all of the remaining meat and cut or pull out the bones.
   Place each boned piece of chicken, skinned side down, on a work
   surface and break up tendons by scoring the meat with a cleaver.  Cut
   the meat into 1 1/2-inch pieces and transfer them to a small bowl.
   
        Sprinkle the chicken with salt, pepper and rice wine.  Stir in
   the beaten egg, sprinkle with cornstarch and toss to combine.  Drizzle
   with oil, toss, cover and refrigerate for at least 1 hour.
   
   For Sauce:
   ÿÿÿ  
        In a small bowl, stir together a little of the stock and the
   cornstarch.  Add remaining sauce ingredients and set aside.
   
   For Finishing Sauce:
   ÿÿÿÿÿÿÿ
   
        Blend together ingredients in a small bowl and set aside.
   
   For Spinach:
   ÿÿÿÿ
   
        In a wok, or a large skillet, heat the oil until nearly smoking.
   Add spinach, stock, garlic and salt and stir-fry until just wilted, 1
   to 1 1/2 minutes.  Arrange in a large ring on a warm serving plate.
   
   To Assemble:
   ÿÿÿÿ
   
        In a second wok, or skillet, heat oil to 360 F (a piece of garlic
   will sizzle steadily when placed in oil).  Add chicken pieces,
   separating them with skimmer,and fry, turning once or twice, until
   lightly golden, 2 to 3 minutes.  Remove and drain on paper towels.
   Raise heat of oil to 400 F and return the chicken to the wok.  Fry
   until golden brown, about 1 minute, then remove and drain.  Pour off
   al but 1 tablespoon of oil.  Add garlic, scallions, and ginger an cook
   for about 30 seconds.  Add sauce, then chicken and toss to coat.  Add
   finishing mixture, tossing to combine.  Arrange chicken on spinach and
   serve immediately.
   
        Source:  New York’s Master Chefs, Bon Appetit Magazine
        :  Written by Richard Sax, Photographs by Nancy McFarland
        :  The Knapp Press, Los Angeles, 1985
   
        Chef:   Simon Teng, Auntie Yuan Restaurant, New York
   Co-Owner:   Ed Schonfeld
   Co-Owner:   David Keh
  
 
 
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