Sailor's Homeport

The sauce:
In a large bowl combine the following:
1/4 cup corn starch
1/4 cup water
1 1/2 TSP minced garlic
1 1/2 TSP minced ginger
3/4 cups sugar
1/2 cup soy sauce
1/4 cup rice wine vinegar
1/2 cup rice wine or saki
1 1/2 cups chicken broth or stock
Mix all ingredients together until sugar and corn starch has dissolved. Refrigerate until needed. Mix well before using, as ingredients will settle.

The chicken:
3 - 4 pounds boneless chicken thighs cut in bite size pieces
1/4 cup soy sauce
3/4 TSP black pepper
1 egg beaten
1/2 to 1 cup corn starch
2-3 TSP canola or peanut oil
Put in large bowl and add all ingredients except oil. Mix to combine, add oil (it helps to separate the pieces). Drop pieces into 350 degree oil and fry until crisp. Fry in small batches to insure pieces don't stick together. Remove and drain on paper towels.

Finishing the dish:

Chop 1 cup of green onions (scallions)
2-4 hot chile peppers or Thai peppers (I use chile japones)
Stir fry the onions and peppers in a wok or large fry pan. Add the sauce we made earlier, and cook over medium heat until if begins to thicken(apprx 10- 15 minutes).
Use chicken broth to if it is too thick or corn starch mixed in a little water, it it is too thin.

Coat the fried chicken pieces with the sauce and garnish with the green onion tops. Serve on steamed or fried rice.

2 1/2 lbs. Top sirloin, sliced thin
3-4 stalks of broccoli, chopped
1/2 large white onion, chopped
5-7 dried chile peppers
4 Tablespoons chopped garlic
5 Tablespoons dark soy sauce
2 Tablespoons fish sauce
2 Tablespoons oyster sauce
2 Tablespoons rice wine
1/4 cup of water
1-2 Tablespoons corn starch, dissolved in the water (use this to thicken the sauce)
2-3 Tablespoons sesame oil

Steam the broccoli until it is almost done, set aside.
Brown the meat in the sesame oil, add onions and garlic and keep cookiing till softened. Add all the liquid ingredients and stir. Let it simmer for 5-10 minutes. Add the broccoli and let it heat through. Serve on rice.

or 4-6 7 oz. cans of green chiles if fresh peppers not available (Or combination of both).

1 ea. 7 oz. can of Chipotle in Adobo sauce (chopped, use peppers and sauce). You can use ½ a can for a milder heat. Some folks may want more heat.

salt(taste it first), chili powder(to taste), cumin to taste (no more that a teaspoon of cumin).

Brown the pork in pot then set aside (you can flour the meat lightly before browning).

Add pork to pot and dump in the remaining ingredients. Cover and bring to a simmer for 1 hour.