用料：腍脷

大只鸡髀2只（重约600克），姜丝1汤匙，葱2条切丝，鸡蛋半只。

腌料： 麻油、胡椒粉少许，盐1/3茶匙。

芡： 浙醋3汤匙，水3汤匙 ，茄汁11/2汤匙，糖21/2汤匙，生粉一茶匙，盐1/4茶匙。

做法：

1、鸡髀洗净抹干水，斩件（或去骨，肉切厚件）；加腌料腌20分钟。

2、鸡蛋加生粉2汤匙拌匀成浓糊状，加入鸡块拦匀。

3、烧热平底镬或中式镬，放下适量之油烧滚，将鸡一件件放入油镬中，炸熟捞起。

4、在镬中放下1汤匙油，爆香姜丝，下芡煮滚，放下鸡块炒匀上碟，放下葱丝。

注：浙醋可用大红浙醋或镇江香醋均可。

CHICKEN IN SWEET AND SOUR SAUCE

Iogredients:

2 chicken legs, about 11/3 1b ; 1 tbsp shredded ginger; 2 spring onions,shredded;1/2 egg

Marinade: Dash of sesame oil and pepper;1/3 tsp salt

Thickening: 3 tbsp red vinegar; 3 tbsp water;11/2 tbsp tomato sauce; 21/2 tbsp tomato sauce; 21/2 tbsp sugar ; 1 tsp mung bean flour; 1/4 tsp salt
Method:

1.Wash, wipe and chop chicken legs into pieces. Marinate for 20 minutes.

2.Blend egg with 2 tbsp of mung bean flour.Add in chicken and mix well.

3.Heat up enough oil in frying pan or wok.Add in chicken gradually and deepfry until cooked.Drain. 4.Saute ginger with 1 tbsp of oil. Pour in thickening and bring to boil.Add in chicken. Mix well.Dish up.Sprinkle with spring onions. * Red vinegar is Zhejiang vinegar.