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Chicken (Le Piment Rouge)

Chicken (Le Piment Rouge) comes together with Chicken Legs Deboned Tb Sugar, Soya Oil Tb Soy Sauce, Ginger Root Minced Ts Vinegar, Garlic Minced C Chicken Stock, and Dry Chili Pepper Ts Sesame Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 10 oz
• 2 cup
• 1 tbsp
• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

   For the best results use skinned deboned legs of capon.

2. 2

   Cut the chicken into pieces no larger than 1 inch square.

3. 3

   Add chicken pieces and set aside for two hours.

4. 4

   In a deep pot, heat the oil until it reaches 350 degrees.

5. 5

   Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch.

6. 6

   Continue until all pieces have been fried.

7. 7

   Set oil and cooked chicken pieces aside.

8. 8

   In a wok, on high heat, reheat two tablespoons of the reserved oil.

9. 9

   Add prepared ginger, scallions, garlic and chili peppers.

10. 10

    Stir to prevent burning.

11. 11

    Add the fried chicken and stir quickly.

12. 12

    Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock.

13. 13

    Remove from the heat and stir sesame oil into the sauce.

14. 14

    Spoon the mixture on to a hot platter and serve immediately with steamed rice.