Ingredients A | 材料A：3 chicken whole-legs | 鸡全腿3只，3 cups oil for deep frying | 炸油3杯，100g corn flour | 粟米粉100克
Condiments | 腌料：2 tsp oyster sauce | 蚝油2茶匙，2 tsp sesame oil | 麻油2茶匙，1 tsp sugar | 糖1茶匙，½ tsp pepper | 胡椒粉½茶匙，½ tsp chicken powder | 鸡精粉½茶匙，1 egg | 鸡蛋1粒
Sub-ingredients | 配料：10g dried chili | 辣椒干10克，3 pips garlic (sliced) | 蒜头3瓣（切片）, 1 onion (sliced) | 大洋葱1粒（切丁），5 slices ginger | 姜5片，1 stalk spring onion (cut sections) | 青葱1棵（切段）
Seasoning | 调味料：150g stock | 高汤150克，1½tbsp oyster sauce | 蚝油1½汤匙，½tbsp soy sauce | 生抽½汤匙，2 tsp sesame oil | 麻油2茶匙，1 tsp sugar | 糖1茶匙，½tsp pepper | 胡椒粉½茶匙, ½tsp dark soy sauce | 黑酱油½茶匙，½tsp chicken powder | 鸡精粉½茶匙
Method | 做法：
1.Chop chicken into bite size and marinate with condiments for 2 hours.
将鸡腿洗净斩块，加入腌料搅拌均匀，腌制2小时。
2.Heat 3 cups oil in wok，coat chicken with corn flour and deep fry in hot oil until golden brown.
烧热3杯油，将鸡肉沾上粟米粉，放入热油中炸至金黄色，捞起备用。
3.Keep 2 tbsp oil in wok，saute sub-ingredients until fragrant，then toss in fried chicken and seasoning，cover lid and simmer in low heat until gravy thicken，dish out.
留起2汤匙油爆香配料，然后再加入炸鸡腿和调味料，加盖焖煮至汁浓稠，即可盛起享用。
原食谱来自：Feminine 风采第635期
