I improvised the Taiwan Golden Chicken Sauce on the recipe povided on a MSN Space "Heaven of Cooking Crafts" (*3).
I used my eyes and experiences as my measurements as usual. Within the 13 different kinds of ingredients he listed, I only have 10 or so. Anyway, I replaced some and added some others. Here is How I did it. The volumes after the colon are translated from the original recipe.
onion--------------------------------------- I did not use since I did not have it
green onion (not chives, bigger one)--- I used a little green onion whites
French Fragrant Leave: 5 pieces ------- I used one leave
Yellow Mustard Powder: 1 teaspoon-- I mixed it into the pan at the last moment
Chili Sauce: 1 spoon--------------------- I used Lousianna chili sauce for substitution.
Alcohol Vinegar: 3 teaspoon----------- I used beer and cheapest American vinegar
Sugar: 100g------------------------------ I just put several spoons
Honey dew: 6 tea spoon--------------- I did not use since there is sugar in the recipe.
Tomato sauce: 1 can ------------------- I subsituted with ketchup
Orange juice: 120 ml------------------- I did not understand what is Liu3 Ding1Sauce when I saw his recipe until now. As the sample sentences given by Chinese-English online dictionary iciba.com, I think Liu3Ding1 should be orange. Maybe it is just another way of telling orange in Taiwan.
Ground nutmeg: 1 teaspoon----------- I did not use since I don't have it.
Soysauce - 2 spoon---------------------- I did not use since I forget there is such a thing in his recipe.
After the sauce was made, I preserved some chicken legs with a kind of American barbeque sauce for two days. This morning I baked the legs in 350F oven for 20 minutes. Generally speaking, the sauce is very successful, the Chicken legs are so so.
Besides I put some starch, corn powder, lemon juice, oyster sauce, flower peper (*1), and five spices powder.
The blog belongs to a chief working in Beijing Peninsula Hotel. His personal blog has English introduction to himself as well as his photos. The Chinese recipe is partially copied at the end of this article (*2).
*1 Flower Pepper is a direct translation for Chinese Sichuan Hua Jiao. The Latin botanical name is Zanthoxylum schinifolium Sieb.et Zucc for dried green objects, or Zanthoxylum bungeanun Maxin for dried mature objects.
*2 洋葱20克 大蒜20克 香葉5片 黃芥末料1茶匙 辣椒醬1匙 高湯約250 c.c 白酒醋3茶匙 糖100克 蜂蜜6茶匙 蕃茄醬1罐 柳丁汁120 c.c 豆寇粉1茶匙 醬油2匙 李派林辣醬油少許
*3 http://spaces.msn.com/members/chinesechef/
