From luckydog@lycosmail.com Thu Feb 25 17:22:51 1999 Date: 24 Feb 1999 20:32:16 -0700 From: "luckydog@lycosmail.com" Newsgroups: rec.food.recipes Subject: Collection (4) General Tso's Chicken Followup-To: rec.food.cooking General Tso's Chicken from Siam Res. in Columbus Ohio GENERAL TSO'S CHICKEN PENG TENG GENERAL TSO'S CHICKEN WITH ORANGE GENERAL TSO'S SPICY HOT CHICKEN * Exported from MasterCook * General Tso's Chicken from Siam Res. in Columbus Ohio Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Chinese Poultry Szechwan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Cornstarch in 1/4 c. water 3 lb Chicken, in chunks 1/4 cup Soy sauce 1 1/2 t Ginger, minced 1 t White pepper 1 1/2 t Garlic, minced 1 Egg 1/2 cup Soy sauce 1 cup Cornstarch 1/4 cup White vinegar 1 cup Oil 1/4 cup Cooking sherry 2 cup Green onions, sliced 1 1/2 cup Chicken broth, hot 16 small Dried hot peppers 3/4 cup Sugar To make sauce: Add garlic, ginger, sugar, soy sauce, vinegar and sherry. Then add broth and stir until sugar dissolves. Refrigerate until needed. In a separate bowl mix chicken, soy sauce and pepper. Mix in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate the pieces. Divide chicken in small quantities and deep fry at 350 until crispy and light brown. Drain on paper towels. Place a small amount of oil in a wok and heat until just hot. Add onions and peppers and stir fry briefly. Stir sauce and add to wok. Add chicken and cook until sauce thickens. Add water or cornstarch if needed. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * GENERAL TSO'S CHICKEN PENG TENG Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Hot/Spicy Poultry Szechwan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -MICHAEKL KEAN VMXU03A 4 Chicken legs 1/2 cup Soy sauce 1/2 cup Distilled white vinegar 1 clove Garlic -- minced 1 t Ginger root -- Peeled & minced 1 t Cornstarch 1 large Egg -- beaten lightly 1/3 cup Corn oil 4 Dried hot chilis -- seeded Bone the chicken legs, including the thighs by scraping the meat from the bone, working downward and keeping close to the bone. Pull the meat down over the bone (pulling it inside out like a glove) and cut it free from the bone. Discard the skin and cut the meat from each leg into 6 pieces. In a bowl combine the soy sauce, vinegar, 1/2 cup water, the garlic and ginger root. In another bowl, combine the egg and cornstarch and dip the chicken pieces. Heat the oil in a wok or deep, heavy skillet until very hot, add the chicken and fry it for 4 to 6 minutes, or until it is crisp. Transfer the chicken with tongs to paper towels to drain and pour off all but 1 T of the oil from the wok. Add the soy sauce mixture, the chili peppers and the chicken and cook the mixture over moderately high heat for 2 minutes, or until heated through. Transfer it to a heated serving dish. From Gourmet magazine, date uncertain. MM:MK VMXV03A. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * GENERAL TSO'S CHICKEN WITH ORANGE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Hot/Spicy Poultry Szechwan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 lb Boneless chicken breast 2 tsp Dark soy sauce 2 tsp Rice wine -or dry sherry 1 t Ginger root -- minced 1 t Cornstarch 1 t Sesame oil 1/3 cup Peanut oil 2 Dried red chiles - halve lengthwise 1 Tbsp Orange peel -- coarse chop 1/2 tsp Fine ground roasted sichuan -peppercorns (optional) 2 tsp Dark soy sauce 1/4 tsp Salt 1 t Sugar 1/2 tsp Sesame oil This popular dish gets a lift from the addition of orange peel, hence its other name, Orange Peel Chicken. CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * GENERAL TSO'S SPICY HOT CHICKEN Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Poultry Chinese Szechwan Hot/Spicy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Chicken Breast *MARINADE* 1 Tbsp Soy Sauce 1 t Cornstarch *SAUCE* 1 Tbsp White Vinegar 1 Tbsp Soy Sauce 1 Tbsp Dry Sherry 1/2 tsp Sugar 1/2 tsp Salt 1 t Cornstarch past 1 Vegetable Oil for blanching 3 Dried Red Chili Pods *SEASONINGS* 1 Green Onion (white part) 1/2 tsp Ginger, fresh, minced 1 Garlic Clove, minced 2 tsp Sesame Oil Servings: 6 Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by 3/4 inch pieces. Combine marinade ingredients with chicken in the order listed; set aside. Combine sauce ingredients thoroughly; set aside. To oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil and heat to 350 degrees. Add chicken and blanch for 3 or 4 minutes until golden brown. Remove and drain, reserving oil. To stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods and seeds; stir-fry for about 30 seconds until browned. Return chicken and add seasonings, stir-frying for another 30 seconds. Pour in sauce and cook until thickened. To serve, stir in sesame oil. Note: Chili pods are browned to produce the aroma while the seeds are used to make the dish spicy and hot. Take care not to burn the seeds or let them get too dark. - - - - - - - - - - - - - - - - - - -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.