2½ to 3 lbs. chicken, cut up
1 T. rice wine
1 t. soy sauce
2 t. corn starch
1/4 c. flour
2 T. cooking oil

1/3 c. soy sauce
1 T. rice wine
3 T. sugar
1 t. sesame oil
2 slices ginger root
1 clove garlic
1/8 t. pepper
1/4 c. chicken stock
1 medium carrot
1 medium potato
1 medium onion

Sprinkle chicken with combined rice wine, soy sauce, and corn starch. Mix well. Let stand for 5 minutes, then coat with flour. Heat cooking oil in frying pan and brown chicken on both sides. Combine sauce ingredients and vegetables; mix well.

Place chicken in a large pot and put sauce over chicken. Cook over high heat until sauce comes to a boil. Turn heat down to low and cover; cook for 30 to 40 minutes. Serves 8.

Doreen S. Lawrence, St. Clair Shores