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General tso's chicken #8
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| Artist: |
_ |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Poultry |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Chicken, skinned and boned | | 1
| | Egg | | 1
| cup | Flour | | 1/4
| lbs | Bamboo shoots | | 1
| | Green pepper | | 1
| | Red pepper | | 1/4
| cup | Water | | 1
| tbsp | Dark soy sauce | | 1
| tbsp | Cornstarch | | | Vegetable oil (for deep | | | -frying) | | 2
| | To 3 tablespoons vegetable | | | -oil (in addition to the | | | -above) | | 2
| | Cloves garlic, minced | | 1
| tsp | Fresh ginger root, shredded | | 4
| | To 5 black peppercorns | | 1
| tbsp | White vinegar | | 1
| tbsp | Chinese cooking wine | | 1
| tsp | Chinese chili sauce | | 1
| tbsp | Sugar |
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Procedures:
| 1 | Cut the chicken into ?inch cubes. | | 2 | In a bowl, beat the egg. | | 3 | Dip the chicken pieces into the egg and then dip them to coat in the flour. | | 4 | Set aside. | | 5 | Cut the bamboo shoots into ?inch cubes. | | 6 | Seed the green and red peppers and cut them into small cubes. | | 7 | Set aside. | | 8 | In a small bowl, combine the water, soy sauce and cornstarch. | | 9 | Set aside. | | 10 | In a wok or deep-sided, heavy-bottomed sauce pan, heat enough vegetable oil to deep fry the chicken. | | 11 | Deep fry the chicken until golden brown, about 10 minutes. | | 12 | Remove from oil and drain on paper towel. | | 13 | Deep fry the peppers 10 seconds and remove. | | 14 | Heat the 2-3 tablespoons of oil in the wok. | | 15 | Add chicken, peppers, garlic and ginger. | | 16 | Then add the remaining ingredients including the bamboo shoots but not the water-soy-cornstarch mixture and cook 2-3 minutes. | | 17 | Add the water-soy-cornstarch mixture and simmer until sauce thickens. | | 18 | Transfer to warmed dish and serve. |
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