Directions:
1. Cut the chicken legs into squares 4 cm (1.6 inches) long each side. Cut the potatoes into chunks a bit smaller than the chicken and soak in water. Mix the cornstarch with 25 g (1 2/3 tbsp) of water.

2. Heat the oil in a wok to 200-220?C (390-430?F) and deep-fry the chicken until white bubbles appear on the skin. Take out and drain off the oil. Deep-fry the potatoes until they are golden yellow. Take out and drain in a strainer.

3. Put 25 g (1 2/3 tbsp) of oil in the wok and stir-fry the scallions and ginger until they produce a strong aroma. Add the chicken chunks, cooking wine, soy sauce, sugar and water, and bring to boil. Turn to low fire to simmer for about 20 minutes. Put in the potato chunks and continue to simmer for 15 minutes. Now turn to strong fire to reduce the amount of liquid until it becomes sticky. Use the mixture of cornstarch and water to thicken the soup. Sprinkle on a few drops on sesame oil and serve.

Features: Tender and slippery, the chicken shows an inviting red shiny color.
Taste: Sweet with a salty taste. Delicious indeed.