Title: General Tsao's Chicken 1
Categories: Main dish, Meats, Chinese, Ethnic, Poultry
Yield: 6 servings
1 lb Boneless chicken breasts; cut
-into 1" pieces
3 tb Soy sauce
3 tb Corn starch
1 Egg white; beaten until
-frothy
1 c Vegetable oil
3 Hot dried chili peppers;
-broken in half
2 cl Garlic; finely chopped
1 Ginger root piece (1");
-peeled and finely chopped
1 tb White wine vinegar
1 tb White wine
1 ts Corn starch
1 ts Sesame oil
1/2 ts Salt
1 ts Brown sugar
General Tsao was a real person, general and poet who lived in China
155-220 AD.
In a glass bowl, place chicken pieces. Combine 1 tb soy sauce and
1 tb corn starch. Blend in beaten egg white. Pour over chicken and
toss to coat well. Marinate in refrigerator for 1 hour.
Heat the oil in a wok. Deep fry the chicken, a few pieces at a
time, about 1 minute or until golden brown. Remove and drain on
paper towels. Pour all but 2 tb of the oil out of the wok.
To the oil in the wok, add the chili peppers, garlic, and ginger,
stir-fry 2 minutes.
In a small bowl, combine the remaining soy sauce, vinegar, white
wine and 1 ts corn starch, mix until smooth. Stir in sugar, sesame
oil, and salt. Pour into wok, cook, stirring for 2 minutes until
thickened.
Return chicken pieces to wok, mix well and serve.
Recipe by Elegant Entertaining Cookbook by Myra Sable,
of Sable and Rosenfeld, Bantam books.
