posted by BarbCA 03-17-99 8:22 AM
General Tso's Chicken
2 T peanut oil
1 clove garlic, chopped
2 scallions, chopped
zest from rind of 1 orange in 1/2" size slices
1/4 t ground ginger
dash crushed red pepper
2 T chicken broth
1 T rice vinegar
1 T regular soy sauce
1 T dark soy sauce
1 t sesame oil
2 t sugar
1 t cornstarch dissolved in 1/4 c water
2 chicken breasts, cooked and diced
Heat oil in wok and stir fry garlic, scallions, orange zest,ginger and stir fry for about 2 minutes.
Add all other ingredients except cornstarch solution and stir fry 1 minute. Add cornstarch, cook until thick.
Add chicken, lower heat, stir to coat chicken, leave over low heat a minute or two so chicken takes in flavor of sauce.
General Tso's Chicken
2 Egg whites
2 t cornstarch
4 Chicken legs, skinned & cut in 6 pieces each
1/2 c Peanut oil
3 Dried red chili peppers
1 Scallion, chopped (separate white & green parts)
1 sm. Knob fresh ginger, minced
1 Garlic clove, minced
1 T rice vinegar
1 T light soy sauce
1 T rice wine
1 t Sugar
1 t Cornstarch, mixed with 1t water
2 t Sesame oil
Vigorously blend egg whites & cornstarch; add chicken pieces, toss to coat.
Heat oil in large wok, add chicken pieces in batches, cooking each until golden, about 3 minutes, then draining.
Pour off all but 1 T hot oil from wok.
Add peppers & stir-fry 15 seconds; add green scallion, minced ginger & garlic, stir-fry 15 more seconds.
Add mixture of vinegar, soy, wine, & sugar, stirring until heated through.
Add cornstarch & water mixture, stir until mixture is thick.
Off heat, stir in sesame oil, garnish with scallion greens, & serve.
GENERAL TSO'S CHICKEN
Cornstarch Mixture:
1/2 cup cornstarch
1/4 cup water
Sauce:
1 1/2 tsp. minced garlic
1/4 cup soy sauce
1 1/2 tsp. minced ginger
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1 1/2 cups hot chicken broth
1 tsp. MSG (optional)
Chicken:
3 pounds dark deboned chicken meat, cut into large chunks
1 tsp. white pepper
1 egg
1 cup cornstarch
1 cup salad oil
2 cups scallions, diced
16 small dried hot peppers
Sauce:
Mix cornstarch and water together.
Add garlic, ginger, sugar, soy sauce and vinegar
Then add chicken broth and MSG and stir until sugar dissolves.
Refrigerate until needed.
Mix:
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 into small quantities and deep-fry at 350 degrees until crispy.
Drain on a paper towel.
Place a small amount of oil in wok and heat until wok is hot.
Add scallions and peppers and stir-fry briefly.
Stir sauce; add to wok.
Place chicken in sauce and cook until sauce thickens.
Add either cornstarch or water as needed.
Serve with rice.
Serves 6 - 8.