用料：腍脷

    大只雞髀2只（重約600克），姜絲1湯匙，蔥2條切絲，雞蛋半只。  

    腌料： 麻油、胡椒粉少許，鹽1/3茶匙。  

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

    做法：  

    1、雞髀洗凈抹干水，斬件（或去骨，肉切厚件）；加腌料腌20分鐘。  

    2、雞蛋加生粉2湯匙拌勻成濃糊狀，加入雞塊攔勻。  

    3、燒熱平底鑊或中式鑊，放下適量之油燒滾，將雞一件件放入油鑊中，炸熟撈起。  

    4、在鑊中放下1湯匙油，爆香姜絲，下芡煮滾，放下雞塊炒勻上碟，放下蔥絲。  

    注：浙醋可用大紅浙醋或鎮江香醋均可。 

    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.