Subj : Re: Back to Trashy Stuff
To : Ben Collver
From : Dave Drum
Date : Mon Jun 23 2025 10:38:00
-=> Ben Collver wrote to Dave Drum <=-
DD> Let's jump from mere trash right into Garbage. Bv)=
BC> I can't get enuf!
DD> Title: Ky-Joe's Famous Garbage Burrito
BC> Looks good. Vegetarians could convert it to a Seitanic Burrito.
Whilst I do sometime make a meal of a nice tossed salad ... or steamed
veggies I can in no way be considered a vagatarian. I like my meat too
much. I suppose I'm like the dogs we're pooch-sitting. An omnivore.
They all eat (most) meat but will/do gobble down vegetables. I let
them pre-wash the dinner dishes. Except if I've had General Tso's
Chicken.
One sniff and they're off to the races. And I dunno what's putting them
off of it. They all pay little attention to chilies in other dishesw. I
think it may be the flavour forward ginger - but haven't tested that
theory - yet.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: General Tso's Chicken
Categories: Oriental, Poultry, Wine, Chilies
Yield: 4 Servings
12 Chicken thighs; boned,
- skinned, in 1" pcs
2/3 c Cornstarch
2 c Chicken broth
2 ts Garlic; minced fine
2 ts Fresh ginger; grated
1/2 c Chinese Dark soy sauce
1/3 c Cider vinegar
1/4 c Very dry Fino sherry
1 tb Salt
1/2 c Sugar
MMMMM--------------------------COATING-------------------------------
1/2 c Dark soy sauce
1 ts Fresh ground black pepper
1 ts White pepper
2 Egg whites
1 c Cornstarch
1/2 c Peanut oil plus oil for deep
- frying
2 bn Scallions; 1/2" pcs
8 Dried, thin, red peppers
Mix all the ingredients (except the chicken) together
until well blended and sugar is dissolved. Set aside
until chicken is cooked.
CHICKEN COATING: Wash and thoroughly dry the chicken
chunks. Mix all the coating ingredients together and
add the chicken, stirring to completely and evenly coat
the pieces.
Heat a wok with 3 cups of peanut oil (if your wok is
bigger, add more oil). When oil is hot -- about 375ºF/
190ºC add the chicken chunks, stirring with a chopstick
or a knife (the thin instrument will enable you to keep
the pieces separated) Turn the pieces constantly in the
oil to ensure even cooking and browning. When cooked
through (not overcooked) remove crisp/brown pieces and
drain well on paper toweling.
Continue frying the chicken until all pieces are done.
Reserve 2 tb of oil from the frying chicken in the wok
and toss in the chilies, stirring until they begin to
turn black. If you like it hotter, crush the chilies
until the seeds come out of the pod-this is where the
heat is.
If you like it milder, remove the chilies. Add the
scallions and toss for a few seconds then add the
sauce ingredients, stirring very well and cooking
just to the boil. The sauce will thicken at the
boil and longer cooking will break down the
cornstarch and cause the sauce to thin in a very
short time. Add the chicken pieces to the sauce
and stir.
Taste for seasoning, adjust with salt and pepper to
taste. This recipe, which I have since modified, was
posted 4 or 5 years ago but regretfully, I don't
have the name of the original poster.
From:
http://www.recipesource.com
Uncle Dirty Dave's Kitchen
MMMMM
... "I'd rather eat nothing than eat a carrot." -- Marian Keyes
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