Governor Taos Chicken
| Yield: | 4 Servings |
| Categories: | Chicken, Chinese |
| 4 | Whole chicken legs with thigh; boned and skinned | |
| 2 | tb | Scallions; chopped |
| 4 | Dried hot chile | |
| 8 | oz | Broccoli flowerets |
| 2 | tb | Sugar |
| 1 | tb | Vinegar |
| 1 | tb | Cornstarch |
| 3 | Eggs | |
| 6 | tb | Corn starch |
| 2 | c | Oil; divided |
| 1/2 | ts | Each salt and pepper |
| MASTER SAUCE | ||
| 1 | tb | Minced ginger |
| 1 | tb | Minced garlic |
| 1 | tb | White pepper |
| 8 | oz | Soy sauce |
| 3 | tb | Sugar |
| 2 | oz | Dry sherry |
| 2 | tb | Oyster sauce |
| 8 | oz | Chicken broth |
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