| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | Whole chicken breast; 2 1/2 3 cups when boned and cut into chunks | |
| 2 | ts | Cornstarch |
| 2 | ts | Soy sauce |
| 1/2 | Egg white | |
| 1/2 | ts | Salt (up to) |
| 6 | Fresh or dried red peppers | |
| 2 | ts | Finely chopped fresh ginger |
| 2 | ts | Finely chopped garlic |
| 2 | ts | Cornstarch (corn flour) |
| 1 | tb | Rice wine or dry sherry |
| 1 | tb | Soy sauce |
| 2 | ts | Vinegar |
| 2 | ts | Sesame oil |
| 1 | c | Oil; approx |
INSTRUCTIONS
MARINADE HEAT SEASONINGS FRYING Also from my favourite Szechwan cookery book is this recipe inspired by (General?) Tso: Preparation: 1. Mix marinade ingredients in order and stir in chicken pieces. Leave at least 10 mins. 2. De-seed peppers and cut longwise into thin shreds. If using dried ones - soak first. 3. Chop ginger and garlic as finely as possible. 4. Mix seasonings in order. To cook: 1. Stir fry the drained chicken in the (very hot) oil for 30 secs. or until white. Remove and drain. 2. Remove oil leaving only 3 Tbss. Reheat until hot, then add pepper ginger and garlic. [There is a warning at the top of this recipe not to char the peppers. They are supposed to be bright red and only lightly cooked -cb.] When you notice the aroma of the garlic and ginger (10 - 15 secs.), add the prefried chicken pieces. Stir the Seasonings and add them to the wok. Stir, and when everything is well mixed, remove to a serving bowl and serve hot. Don't forget the beer. Story: Tso Tsung-t'ang [Warning! Do not attempt to say this with your mouth full of rice!-cb], whose name is included in this dish, was a regional leader of Szechwan during the T'ung-chih Restoration (1862-1874). His role in the supression of the Nien (1853-1868) and Northwest Moslem rebellions (1862-1873) has made him an extremely unpopular figure in the People's Republic of China. So there, as in Hong-Kong, this dish is known as La-jiao Zi Ji, which means "Chicken with Red Peppers". Cameron, a.k.a. - [email protected] (614) 292 4429 Voicemail or FAX CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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