General Tsao's Chicken (Real Thing)
1/2 cup Cornstarch 3 lb Chicken*
2/4 cup Water
3/4 cup Dark Soy Sauce 1 1/2 tsp Minced Ginger 1 t White Pepper 1 1/2 tsp Minced Garlic 1 Egg
4/2 cup Dark Soy Sauce 1 cup Cornstarch
5/4 cup White Vinegar 1 cup Salad Oil
6/4 cup Cooking Sherry 2 cup Sliced Green Onions 1 1/2 cup Hot Chicken Broth 16 Small Hot Dried
Peppers 1 tbs MSG; (optional)
7/4 cup Refined Sugar
*Dark deboned in chunks. I divided recipe portions (above) to make it easier to 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 until sugar dissolves. Refrigerate until 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 until just hot. Add onions and peppers and
stir-fry briefly (peppers will give off acrid smoke... be careful). Stir sauce; add to wok. Add
chicken and cook just until sauce thickens. Add water or water/cornstarch if needed. This amount
will fill two large platters and serves 8 6-8. Serve with white steamed rice. This recipe courtesy
of Chef Paul Kaewprasart of the Siam Rest in Columbus, OH.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗