Chicken Carcass With Brown Bean Sauce

• 2 raw chicken carcasses (or 6 backs)
• 2 tablespoons light soy sauce
• 2 tablespoons sake or dry sherry
• 1 teaspoon peanut oil
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• Cornstarch
• Peanut oil for frying
• 2 cloves garlic, minced
• 1 slice fresh ginger, minced
• 10 dried Chinese black mushrooms, soaked in hot water 15 minutes
• 1/2 cup diced bamboo shoots and quartered (see note)
• 1 large green pepper, diced
• 1 cup hot chicken stock
• 1 tablespoon brown bean sauce, or to taste (see note)
• 2 tablespoons cornstarch dissolved in 4 tablespoons cold water
• Hot sesame oil to taste (see note)

1. Chop carcasses or backs into inch squares and place in bowl.
2. Add soy sauce, sake, peanut oil, sugar and black pepper and mix well.
3. Add cornstarch little at a time, mixing well, until pieces are uniformly coated.
4. (Coating should have consistency of very heavy cream.)
5. Drop pieces one at a time into hot (375-degree) oil and deep-fry until a golden brown.
6. Remove, drain and reserve.
7. Add 2 tablespoons peanut oil to hot wok and heat until almost smoking.
8. Add mushrooms, bamboo and green pepper and stir-fry 30 seconds.
9. Add stock and brown bean sauce, cover and boil a minute.
10. Thicken mixture discreetly with some cornstarch solution.
11. Add reserved chicken pieces and heat through.
12. Turn off heat, add hot sesame oil, stir well and serve with plain boiled rice.

chicken carcasses, soy sauce, sake, peanut oil, sugar, black pepper, cornstarch, peanut oil, garlic, ginger, mushrooms, bamboo shoots, green pepper, chicken, brown bean sauce, cornstarch, sesame oil

Taken from cooking.nytimes.com/recipes/2551 (may not work)