CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs |
Chinese |
Main dish, Meats, Chinese, Ethnic, Poultry |
6 |
Servings |
INGREDIENTS
1 |
lb |
Boneless chicken breasts cut into 1 in pieces |
3 |
tb |
Soy suace |
3 |
tb |
Cornstarch |
1 |
|
Egg white beaten until frothy |
1 |
c |
Veg. oil |
3 |
|
Hot dried chili peppers, broken in half |
2 |
|
Cloves garlic finely chopped |
1 |
|
Piece ginger root (1 in) peeled and finely chopped |
1 |
tb |
White wine vinegar |
1 |
tb |
White wine |
1 |
ts |
Cornstarch |
1 |
ts |
Sesame oil |
1/2 |
ts |
Salt |
1 |
ts |
Brown sugar |
INSTRUCTIONS
Wow, with over a dozen Chinese or Oriental cookbooks, I had a hard time
finding this recipe! It is probably called something else (like spicy fried
chicken) and I really do have a dozen recipes.
:) This one is from _Elegant_ Entertaining_Cookbook_ by Myra Sable of
Sable and Rosenfeld, Bantam books.
General Tsao was a real person, general and poet who lived in China 155-220
AD.
rn e in the frig for 1 hour.
Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about
1 minute or until golden brown. Remove and drain on paper towels. Pour all
but 2 TB of the oil out of the wok.
To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 2
minutes.
In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1
tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour
into wok, cook, stirring for 2 minutes until thickened.
Return chicken pieces to wok, mix well and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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