Beijing Chicken Recipe

Beijing Chicken is a standing dish in Beijing, China.

Ingredients:

5 OZ of chicken drumstick meat, boned, and cut into bite-size pieces
6 OZ of broccoli
4 cup of vegetable oil for deep-frying

Marinade:
1 tablespoon of salt
1 tablespoon of black pepper
1 egg, lightly beaten
1 tablespoon of light soy sauce
1 tablespoon of cornstarch

Sauce for Beijing Chicken:
1/3 cup of water
2 tablespoons of light soy sauce
1 tablespoon of vinegar
1 tablespoon of salt
1 tablespoon of sugar
1 tablespoon of cornstarch

Directions:

1. Mix the marinade ingredients and marinate the chicken for 10 minutes.
2. To deep-fry the chicken: add the chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.
3. Cut the broccoli into similar size pieces, and steam them for 2 or 3 minutes, them place them on a plate
4. Mix all the ingredients of the sauce. In a wok, heat 1 tablespoon peanut oil for a couple of minutes and add the sauce, stir until it becomes dense. Add the chicken and stir well.
5. Pour the chicken onto the broccoli, and it is ready to serve.