From: executive Chef Chris Yeo, Sino Restaurant & Lounge. San Jose, CA. Yield: varies. 1 lb. chicken drummettes, FrenchedMarinade: 1 Tbsp. soy sauce 1 tsp. Chinese rice wine or dry sherry 2 tsp. cold water 2 tsp. cornstarchSauce: 2 Tbsp. dark soy sauce 1⁄2 cup light soy sauce 2 Tbsp. black or red rice vinegar, or red wine vinegar 2 Tbsp. chicken broth or water 1⁄2 tsp. granulated sugar 1⁄2 cup oyster sauce few drops of sesame oil, as needed 1 tsp. cornstarch + 1 tsp. water for dredging, ...

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