July 31, 2001
General Tso’s Chicken
General Tso’s Chicken
Prodigy Guest Chefs Cookbook
| 3/4 lb boneless chicken breast (1 whole breast) |
| 2 tsp Dark Soy sauce |
| 2 tsp Chinese rice wine or dry sherry |
| 1 tsp finely chopped ginger |
| 1 tsp Cornstarch |
| 1 tsp sesame oil |
| 1/3 cup peanut oil |
| 2 dried red chiles cut in half lenghwise |
| 1 tbsp chopped orange rind OR 2 tsp dried citrus peel (soaked and coarsely chopped |
| 1/2 tsp roasted Sichuan peppercorns, finely ground (optional) |
| 2 tsp Dark Soy sauce |
| 1/4 tsp salt |
| 1 tsp sugar |
| 1/2 tsp sesame oil |
Instructions
| 1. Slice chicken into thin slices 2 inches long cutting against the grain. Put into a bowl with soy sauce, rice wine or sherry, ginger cornstartch and 1 tsp of sesame oil. Mix and marinate for 20 mintutes
2. Heat oil in wok until very hot. Remove chicken from marinade with slotted spoon. Add it to the wok and stir fry for two minutes until it browns. Remove chicken and drain in colander. 3. Pour off the oil leaving 2 tsp. Reheat wok to high and add the dried chili’s. Stir fry for 10 seconds and return chicken to wok. Add remaining ingredients and stir fry for 4 minutes, mixing well. Serve the dish at once. |
Cat: | Time: 10:21 pm Comments (0)