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General tso's chicken (heriteau)
Artist: _
Categories: Asian, Chicken, Chinese, Ethnic, Poultry
Yield: 6
Rating: 0
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Ingredients:
4 largeChicken legs including
Thighs, boned, cut into
?inch pieces
1 Egg, slightly beaten
1/2 tbspVegetable oil
1/2 tbspCornstarch
Vegetable oil
SAUCE 1
2 Green onions, trimmed to
4 inches
1 1/2 tbspLight soy sauce
1 1/2 tbspMushroom soy sauce
1 1/2 tbspRice wine or dry sherry
2 ?inch thick pieces fresh
Ginger, peeled
Fresh pepper
3 tbspChicken bouillon
1 tspBrown sugar
1 tbspCornstarch
SAUCE 2
1 tspRice or cider vinegar
1/2 tbspChili paste (more, if you
Like hot food)
1 tspSesame oil (optional)
Procedures:
1=20 in a medium bowl, combine the chicken with the egg, oil, and cornstarch.
2= in a blender or food processor, or by hand, combine the ingredients for sauc= e In a small bowl, combine the ingredients for sauce Place the measur= ed ingredients beside the wok in the order in which they are to be placed in the wok.
3Warm 2 serving dishes, one lined with paper towel, in a 250=a1 o= ven.
4=20 fill the wok to a depth of 1 ?to 2 inches with vegetable oil.
5Heat the oil to high (400°F8), or until a day-old cube of bread browns in just und= er 1 minute.
6Heat another 4 minutes to stabilize the temperature.
7Put the chicken pieces into the oil one at a time until all are in. stir-fry 3 minutes.
8Remove the pieces from the oil, draining well over the wok, and keep warm in the oven on the paper-lined dish.
9Empty the oil from the wok= .
10Reduce the heat to medium (350=a1) and stir in sauce As soon as it bubbles, stir in the chicken.
11Sprinkle sauce 2 over the chicken, stir-fry= 1 minute more, then turn into the serving dish.
12Scrape the sauce over the chicken and serve at once.
13=20
 
 
 
 

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