💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › chinese › recipe148.… captured on 2022-07-16 at 16:48:16.
⬅️ Previous capture (2022-06-11)
-=-=-=-=-=-=-
---------- Recipe via Meal-Master (tm) v8.04
Title: General Tso's Chicken Twwr12a
Categories: Chinese, Main dish, Chicken, Party
Yield: 8 servings
1/2 c Cornstarch
3 lb chicken*
1/4 c Water
1/4 c Dark Soy Sauce
1 1/2 ts Minced Ginger
1 ts White Pepper
1 1/2 ts Minced Garlic
1 Egg
1/2 c Dark Soy Sauce
1 c Cornstarch
1/4 c White Vinegar
1 c Salad Oil
1/4 c Cooking Sherry
2 c Sliced Green Onions
1 1/2 c Hot Chicken Broth
16 sm Hot Dried Peppers
1 TB MSG -- (optional)
3/4 c Refined Sugar
*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 smoke..be careful). Stir sauce;
interactive personal service 03/17/92 11:02 PM
Add water or 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. Recipe By :
From: Sweeney <sweeney@asiaonline.Net>date: Mon, 28
Oct 1996 21:34:53 +0800 (
-----