Chinese Recipes

General Tso's Chicken
Serving Size: 8

1/2 cup cornstarch
3 pound chicken*
1/4 cup water
1/4 cup dark soy sauce
1 1/2 teaspoon minced ginger
1 teaspoon white pepper
1 1/2 teaspoon minced garlic
1 egg
1/2 cup dark soy sauce
1 cup cornstarch
1/4 cup white vinegar
1 cup salad oil
1/4 cup cooking sherry
2 cup sliced green onions
1 1/2 cup hot chicken broth
16 small hot dried peppers
1 tablespoon msg -- (optional)
3/4 cup refined sugar

Cooking Directions:

*Dark deboned in chunks I divided recipe portions (above) to make it
easier to pre-prepare. To make Sauce, mix cornstarch and water together.
Add garlic , ginger, sugar, soy sauce, vinegar and wine. Then add broth
and MSG and stir 'til sugar dissolves. Refrigerate 'til needed. In
separate bowl mix chicken, soy sauce and pepper. Stir in egg. Add
cornstarch until chicken is coated evenly. Add oil to help separate
chicken pieces. Divide chicken in small quantities and deep-fry @ 350
until crispy and light brown. (Do not overcook; watch temp, stir fry or
meat will toughen). Drain on paper towels. Place a small amount of oil in
wok and heat 'til just hot. Add onions and peppers and stir-fry briefly
(peppers will give off acrid careful). Stir sauce; add to wok.
Add chicken and cook just 'til sauce thickens. PRODIGY(R) interactive
personal service 03/17/92 11:02 PM Add water or PRODIGY(R)
interactive personal service 10/01/93 5:25 PM
water/cornstarch if needed. This amount will fill two large platters and
serves 6-8. Serve with white steamed rice. This recipe courtesy of Chef
Paul Kaewprasart of the Siam Rest in Columbus, OH.
******************************************************* **** Jim [hapi
hari] in Columbus 12/16 09:48 FROM: JAMES HARRISON,JR (TWWR12A)

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