|
Who was
General Tso and why are we eating his chicken?
Ingredients:
Sauce:
1/2 cup
cornstarch (corn flour)
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced
ginger
root
3/4 cup sugar
1/2 cup
soy sauce
1/4 cup
white vinegar
1/4 cup
cooking wine
1+1/2 cup hot chicken broth
1 tsp
monosodium glutamate (optional)
Meat:
3 lbs deboned dark chicken meat, cut into large
chunks
1/4 cup
soy sauce
1 tsp white pepper
1 egg
1 cup
cornstarch (corn flour)
Vegetable oil
for deep-frying
2 cups sliced
green onions
16 small dried hot peppers
Directions:
Mix 1/2 cup cornstarch with water. Add garlic,
ginger, sugar, 1/2 cup soy sauce, vinegar, wine,
chicken broth and MSG (if desired). Stir until sugar
dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and
white pepper. Stir in egg. Add 1 cup cornstarch and
mix until chicken pieces are coated evenly. Add cup
of vegetable oil to help separate chicken pieces.
Divide chicken into small quantities and deep-fry at
350 degrees until crispy. Drain on paper towels.
Place a small amount of oil in wok and heat until
wok is hot. Add onions and peppers and stir-fry
briefly. Stir sauce and add to wok. Place chicken in
sauce and cook until sauce thickens.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
