Steve Wertz wrote:
On Sun, 04 Feb 2007 16:54:20 -0500, ian wrote:

The NYT has an adaptation from Fuchsia Dunlop's new book on Hunan
cooking, Revolutionary Chinese Cookbook, about General Tso's chicken:

See http://www.nytimes.com/2007/02/04/ma.../04food.t.html

I got my copy of the book last week, finally, and made Gen Tso's chicken
last night. It came out very well indeed.

Except for the addition of tomato paste and lack of peanuts,
that's almost the same as her Gung Bao (Kung Pao) chicken recipe.

-sw

The chicken pieces are coated in egg white and deep fried.
The result is hardly the same thing at all. These are not 2 dishes that
anyone would confuse, should they show up on the same table.

Cheers,

Ian