1. TECHNIQUE TO CUT CHICKEN CHINESE-STYLE: 2. Rinse chicken. 3. On heavy cutting board, set chicken breast side up. 4. Cut in half lengthwise, veering slightly to one or other side of breastbone and backbone; you will have separated the chicken completely in half. 5. Remove and discard backbone (optional). 6. Raise each leg up slightly from breast section; cut through ball and socket joint to remove each leg. Cut through knee joint of each leg separating drumstick and thigh. 7. Pull each wing away from breast, cutting through the joint next to breast. 8. Cut each drumstick, thigh and breast piece crosswise into three pieces, cutting completely through bones. 9. Cut each wing into two pieces. 10. You should end up with 22 small serving-size pieces. 11. HOISIN CHICKEN:. 12. In small bowl, combine 1 tablespoon cornstarch, water, sherry, vinegar, hoisin sauce, soy sauce and bouillon granules; mix well. Set aside. 13. Add remaining ½ cup cornstarch in large bowl. Add chicken pieces and stir to coat well. 14. In large skillet or wok, heat oil over high heat to 375°F Add 1/3 of the chicken pieces, one at a time, to the hot oil; cook until no longer pink in center, about 5 minutes. Drain chicken on paper towels. Repeat until all chicken is cooked. 15. Discard all but 2 tablespoons oil from skillet. Add ginger and stir-fry 1 minute. Add onions and stir-fry for another minute. Add broccoli, red pepper and mushrooms and stir-fry for 2 minutes. 16. Stir cornstarch mixture and add to skillet. Cook and stir until sauce boils and thickens. 17. Return chicken to skillet. Cook and stir until chicken is thoroughly heated, about 2 minutes. 18. Serve over hot Vermicelli and garnish, if desired. ---------------------------------------------------------------------------
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