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General tso's chix
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Poultry |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Cornstarch | | 3
| lbs | Chicken, (dark, deboned) | | 1/4
| cup | -Water | | 1 1/4
| cup | Dark Soy Sauce | | 1 1/2
| tbsp | Garlic, mince | | 1
| | Egg | | 1/2
| cup | Soy Sauce | | 1
| tbsp | Ginger, chopped | | 1
| cup | Cornstarch | | 1/4
| cup | Sherry | | 1/4
| cup | White Vinegar | | 1
| cup | Salad Oil | | 2
| cup | Green onions, sliced | | 1 1/2
| cup | Hot chicken broth | | 16
| small | Hot dried Peppers | | 3/4
| cup | Sugar |
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Procedures:
| 1 | Sauce: mix cornstarch, and water. | | 2 | Add garlic, sugar, ginger, soy sauce, vinegar and sherry. | | 3 | Then add broth and stir until dissolved. | | 4 | Refrigerate until needed. | | 5 | In separate bowl mix chicken, soy sauce, and pepper. | | 6 | Stir in egg. | | 7 | Add cornstarch until chicken is coated evenly. | | 8 | Add oil to help separate chicken pieces. | | 9 | (do not over cook; watch temperature, stir fry or meat will toughen) drain on paper towels. | | 10 | Place a small amount of oil in wok and heat til just hot. | | 11 | Add onions and peppers and stir-fry briefly. | | 12 | Stir sauce; add to wok and cook until sauce thickens. | | 13 | Add water or water/cornstarch if needed. | | 14 | Serve with rice. | | 15 | This is from a *p* member and i apologize for not having their name on this. | | 16 | Pam coombes |
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