Ingredients:

Sauce:
1/2 cup cornstarch
1/4 cup water
1-1/2 teaspons minced garlic
1-1/2 teaspoons minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1-1/2 cup hot chicken broth
1 teaspoon monosodium glutamate (optional)

Meat:
3 lbs. deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 teaspoon white pepper
1 egg
1 cup cornstarch
vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers

Procedure:

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

Ingredients:

400 grams lean boneless beef
1/2 gram fennel seed
10 teaspoons soy sauce
100 ml. chicken or duck broth
4 tablespoons cornstarch , dissolved in 4 tbsp water
2 teaspoons rice wine
100 grams scallions, chopped
1/4 teaspoon fresh ginger, chopped
100 ml. sesame oil
1/4 teaspoon MSG (optional)

Procedure:

Wash the beef and cut into thin slices. Mix with the soy sauce and scallions. Stir the cornstarch-water mixture and add. Heat the sesame oil in a work add the fennel seeds. Heat to very hot or until the oil starts to smoke, and add the beef. Stir-fry until barely cooked. Add the stock, rice wine and MSG (optional). Cover the wok, and boil rapidly for 1 minute. Add the ginger, stir and remove.