Home Style Chicken

Name: Home Style Chicken
Prep time: P1H
Total time: P2H
Yield: 2
Cuisine: New York
Ingredients: chicken; salt; white pepper; wine; eggs; cornstarch; vegetable oil; stock; cornstarch; wine; soy sauce, tamari; vinegar; sugar; vinegar; wine; vegetable oil; vegetable oil; spinach; stock; garlic; salt; vegetable oil; garlic; scallions, spring or green onions; ginger

Yield

2 servings

Prep

1 hrs

Cook

25 min

Ready

2 hrs

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
Chicken
2	each	chicken legs with thigh	*
¼	teaspoon	salt
¼	teaspoon	white pepper white, ground
1	tablespoon	wine rice, or 1 tb sherry, dry
1	tablespoon	eggs beaten + 1 ts
1	tablespoon	cornstarch
1	tablespoon	vegetable oil peanut, or 1 tb oil, vegetable
Sauce
⅓	cup	stock chicken
1	teaspoon	cornstarch
1	teaspoon	wine rice, or 1 ts sherry, dry	*
1	teaspoon	soy sauce, tamari
½	teaspoon	vinegar chinese, rice
½	teaspoon	sugar
Finishing mixture
4	teaspoons	vinegar chinese, rice
1	tablespoon	wine chinese, rice, or 1 tb sherry, dry
2	teaspoons	vegetable oil sesame
Spinach
2	tablespoons	vegetable oil peanut, or 2 tb oil, vegetable
3	cups	spinach leaves, large, stems removed
¼	cup	stock chicken
¼	teaspoon	garlic finely chopped
¼	teaspoon	salt
2 ½	cups	vegetable oil peanut, or 2 1/2 c oil, vegetable
2	each	garlic cloves, thinly sliced
2	tablespoons	scallions, spring or green onions sliced
½	teaspoon	ginger finely chopped

Ingredients

Amount	Measure	Ingredient	Features

Chicken
2	each	chicken legs with thigh	*
1.3	ml	salt
1.3	ml	white pepper white, ground
15	ml	wine rice, or 1 tb sherry, dry
15	ml	eggs beaten + 1 ts
15	ml	cornstarch
15	ml	vegetable oil peanut, or 1 tb oil, vegetable

Sauce
79	ml	stock chicken
5	ml	cornstarch
5	ml	wine rice, or 1 ts sherry, dry	*
5	ml	soy sauce, tamari
2.5	ml	vinegar chinese, rice
2.5	ml	sugar

Finishing mixture
2E+1	ml	vinegar chinese, rice
15	ml	wine chinese, rice, or 1 tb sherry, dry
1E+1	ml	vegetable oil sesame

Spinach
3E+1	ml	vegetable oil peanut, or 2 tb oil, vegetable
7.1E+2	ml	spinach leaves, large, stems removed
59	ml	stock chicken
1.3	ml	garlic finely chopped
1.3	ml	salt
591	ml	vegetable oil peanut, or 2 1/2 c oil, vegetable
2	each	garlic cloves, thinly sliced
3E+1	ml	scallions, spring or green onions sliced
2.5	ml	ginger finely chopped

Directions

For Chicken: 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 1½-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: In a small bowl, stir together a little of the stock and the cornstarch. Add remaining sauce ingredients and set aside.

For Finishing Sauce: Blend together ingredients in a small bowl and set aside.

For Spinach: 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 1½ minutes. Arrange in a large ring on a warm serving plate.

To Assemble: 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℉ (200℃) 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.