Chicken in Ginger-Scallion Tomato Sauce

The dark meat of chicken legs is coarser than breast meat, but it’s very tasty. It does not slice well, but it is good for dicing or cubing. First scored so that it may be cooked in a very short time, the meat is then cut into chunky cubes, velveted until done, then tumbled briefly with a rich sauce by the stir-frying technique. Fluffy, thick, and reddish in color, this pure meat dish makes a delicious main course for 2 or 3 when accompanied by rice and two vegetable dishes, either S