Tuesday, July 1, 2008

General Tsao's Chicken

I love this. I used to cook this using an authentic asian mix.

1/2 cup cornstarch
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

3 lbs. deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep−frying
2 cups sliced green onions
16 small dried hot peppers

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 a little 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.

recipe courtesy from :"Insider's Recipes Master Edition"Copyright© 2002

VJJE Publishing Co.All Rights Reserved

compiled and distributed by e-cookbooks.net


Anonymous said...

mora man nig kang piaboy na luto fel, general jao lang pangalan. cge kay ako pud ning sundugon. thanks

Anonymous said...

i wish you can put a "share" tab on your recipes so anyone can post it straight through to facebook :-) good job on the recipes!