This is a recipe that Bob Terwilliger posted and that I messed with.

* Exported from MasterCook *

General Tso's Chicken a la Carol

Recipe By :Carol Peterson
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CHICKEN:
1 cup cornstarch
4 large eggs -- beaten
5 pounds chicken thighs -- boned and cubed
vegetable oil -- if needed
SAUCE:
3 tablespoons cornstarch
1/2 cup rice wine
1/3 cup rice vinegar
1 cup granulated sugar
1 cup Kikkoman low-sodium soy sauce
SECOND-STAGE FRYING:
10 Tien Tsin dried chili peppers

In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the
eggs; add the chicken and toss to coat. If the mixture bonds too well,
add some vegetable oil to separate the pieces.

In a small bowl, prepare the sauce mixture by combining the 2 tsp
cornstarch with the wine, vinegar, sugar and soy sauce.

First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to
medium-high heat (350-400o). Fry the chicken in small batches, just
long enough to cook the chicken through. Remove the chicken to
absorbent paper and allow to stand (this step can be performed well in
advance, along with the sauce mixture, with both refrigerated).

Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
Add the pepper pods to the oil and stir-fry briefly, awakening the
aroma but not burning them. Return the chicken to the wok and stir-fry
until the pieces are crispy brown.

The Sauce: Reduce heat to medium and add the sauce mixture to the wok,
tossing over the heat until the sauce caramelizes into a glaze (1-2
minutes). Serve immediately.

VARIATIONS AND SUBSTITUTIONS:
Sherry substitutes well for the rice wine, but avoid "cooking sherry"
if you can. Sugar in the sauce ranges from as little as a few
teaspoons to a full half-cup in some recipes. Soy sauce, too, varies
dramatically, rising as high as double that listed above. Nearly any
sort of vinegar can be used. In some recipes, a tablespoon of soy
sauce is added to the egg-and-cornstarch blend. In others, the chicken
itself is marinated before being used, in either soy, wine, vinegar,
or some combination of those.

OPTIONAL SAUCE INGREDIENTS:
A grind of fresh black pepper, a teaspoon of sesame oil, a teaspoon of
MSG, a clove or two of garlic, a couple of fresh chopped scallions or
green onions, 1-2 teaspoons of Chinese chili sauce, fresh ginger, a
teaspoon of hoisin sauce, the minced rind of an orange (sprinkle on
individual servings), and many other items may be added to the sauce.
Any vegetal additions should be added to the oil along with the
chicken (the ginger can burn easily - add it last).

LIGHT TSO SAUCE:
The traditional sauce for General Tso's is a heavy, spicy glaze,
different from the lighter broth-based sauces found on most other
Chinese dishes. Some prefer a lighter Tso sauce, too, and this can be
achieved by tripling the cornstarch in the sauce and adding a half-cup
of fluid. The "fluid" can be chicken broth, water, or even fruit juice
(both orange and pineapple have been used). Cook the sauce only 'til
it thickens, instead of waiting for a glaze. This version of the sauce
is actually more common in the local restaurants; if you're a Tso fan,
it might be what you're used to.

Cuisine:
"Pseudo-Asian"
Source:
"originally by S. John Ross"
S(Shared by):
"Bob Terwilliger"

- - - - - - - - - - - - - - - - -

NOTES : The basis for this recipe was compiled from over forty
different versions of the dish, combining the best aspects of each,
averaging sauce ratios, and simplifying the basic dish to its core
ingredients.

History
General Zou Zong-Tang was a general of the Qing (Manchu) Dynasty of
China, responsible for suppressing Muslim uprisings. His name was used
to frighten Muslim children for centuries after his death. It is
questionable whether or not the General (or his quartermaster)
actually invented General Tso's Chicken . . . it seems more likely to
have been the invention of Taiwanese immigrants to the United States
and Europe, and then (according to some folks who've done some poking
into that side of the history) popularized at a New York restaurant in
the 1970s. Alternate spellings include General Cho, General Zo,
General Zhou, General Jo, and General Tzo. It's pronounced "Djo," with
the tongue hard against teeth.

--
Change "invalid" to James Bond's agent number to reply.

On Sat, 02 May 2009 22:37:36 -0500, Damsel in dis Dress
> wrote:
>
> General Tso's Chicken

Sorry. I'd never heard of that dish before Jerry Seinfeld and I still
haven't seen it on a menu, so I laugh when I see that title.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
news
> On Sat, 02 May 2009 22:37:36 -0500, Damsel in dis Dress
> > wrote:
>>
>> General Tso's Chicken
>
> Sorry. I'd never heard of that dish before Jerry Seinfeld and I still
> haven't seen it on a menu, so I laugh when I see that title.
>


Heh, it's on every Chinese menu I've ever seen (and then some). I can't
believe you've never seen it on a menu.

Jill

On Sat, 02 May 2009 22:36:00 -0700, sf wrote:

> On Sat, 02 May 2009 22:37:36 -0500, Damsel in dis Dress
> > wrote:
>>
>> General Tso's Chicken
>
> Sorry. I'd never heard of that dish before Jerry Seinfeld and I still
> haven't seen it on a menu, so I laugh when I see that title.

are you talking about chinese restaurants? it's almost as common as egg
rolls.

your pal,
blake

sf > wrote:

> On Sat, 02 May 2009 22:37:36 -0500, Damsel in dis Dress
> > wrote:
>>
>> General Tso's Chicken
>
> Sorry. I'd never heard of that dish before Jerry Seinfeld and I still
> haven't seen it on a menu, so I laugh when I see that title.

It's on menu's all over the Bay Area. Sometimes it's just labeled
"Generals Chicken"

Here's a list of places to get you started:

<http://www.yelp.com/search?find_desc=tso%27s+chicken&ns=1&rpp=10&find_ loc=San+Francisco%2C+CA>

-sw

In article >,
blake murphy > wrote:

> On Sat, 02 May 2009 22:36:00 -0700, sf wrote:
>
> > On Sat, 02 May 2009 22:37:36 -0500, Damsel in dis Dress
> > > wrote:
> >>
> >> General Tso's Chicken
> >
> > Sorry. I'd never heard of that dish before Jerry Seinfeld and I still
> > haven't seen it on a menu, so I laugh when I see that title.
>
> are you talking about chinese restaurants? it's almost as common as egg
> rolls.

Maybe on the East Coast of the US. If it's true that it was invented in
New York in the 1970's, maybe it just hasn't migrated over here that
much. I've certainly seen it here, though. It was my daughter's
favorite Chinese dish for awhile.

Anyway, sf and I are about as far west as you can get in the 48 states.

--
Dan Abel
Petaluma, California USA

On May 2, 10:36*pm, sf > wrote:
>
> Sorry. *I'd never heard of that dish before Jerry Seinfeld and I still
> haven't seen it on a menu, so I laugh when I see that title.
>
My impression is that it's on the menu at all the restaurants that
cater to roundeyes but not on the menu where they cater to Chinese.
Generally speaking.

As I've read elsewhere it can be a tasty dish when it has a good
balance of sweetness and chili hotness, as in Hunan style dishes. I'd
guess it's usually too sweet and not spicy enough, but that's just my
cynical guess. -aem

wrote:
> On May 2, 10:36 pm, sf > wrote:
>> Sorry. I'd never heard of that dish before Jerry Seinfeld and I still
>> haven't seen it on a menu, so I laugh when I see that title.
>>
> My impression is that it's on the menu at all the restaurants that
> cater to roundeyes but not on the menu where they cater to Chinese.
> Generally speaking.

I would say that is pretty accurate. I have never seen it on a menu at
the many places I frequent that have a Chinese customer base. But it
definitely is common at other places usually called "General's Chicken".

>
> As I've read elsewhere it can be a tasty dish when it has a good
> balance of sweetness and chili hotness, as in Hunan style dishes. I'd
> guess it's usually too sweet and not spicy enough, but that's just my
> cynical guess. -aem

There is an evil mom & pop place in my town that makes a great version
with real nice balance. Every other I have tried was just sickly sweet.

On Sun, 3 May 2009 02:15:51 -0400, "jmcquown" >
wrote:

>"sf" > wrote in message
>news
>> On Sat, 02 May 2009 22:37:36 -0500, Damsel in dis Dress
>> > wrote:
>>>
>>> General Tso's Chicken
>>
>> Sorry. I'd never heard of that dish before Jerry Seinfeld and I still
>> haven't seen it on a menu, so I laugh when I see that title.
>>
>
>
>Heh, it's on every Chinese menu I've ever seen (and then some). I can't
>believe you've never seen it on a menu.
>
Maybe it has something to do with you being back East.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 03 May 2009 14:25:27 GMT, blake murphy
> wrote:

>On Sat, 02 May 2009 22:36:00 -0700, sf wrote:
>
>> On Sat, 02 May 2009 22:37:36 -0500, Damsel in dis Dress
>> > wrote:
>>>
>>> General Tso's Chicken
>>
>> Sorry. I'd never heard of that dish before Jerry Seinfeld and I still
>> haven't seen it on a menu, so I laugh when I see that title.
>
>are you talking about chinese restaurants? it's almost as common as egg
>rolls.
>
Maybe back East it is. Sounds as Chinese as chop suey.

--
I love cooking with wine.
Sometimes I even put it in the food.

wrote:
> My impression is that it's on the menu at all the restaurants that
> cater to roundeyes but not on the menu where they cater to Chinese.
> Generally speaking.
>
> As I've read elsewhere it can be a tasty dish when it has a good
> balance of sweetness and chili hotness, as in Hunan style dishes. I'd
> guess it's usually too sweet and not spicy enough, but that's just my
> cynical guess. -aem
>

At the restaurants near me, it is not very sweet, but it is hot, Hot,
HOT! Not as hot as the JalapeñoShrimp, though.


Becca

Becca wrote:
> wrote:
>> My impression is that it's on the menu at all the restaurants that
>> cater to roundeyes but not on the menu where they cater to Chinese.
>> Generally speaking.
>>
>> As I've read elsewhere it can be a tasty dish when it has a good
>> balance of sweetness and chili hotness, as in Hunan style dishes. I'd
>> guess it's usually too sweet and not spicy enough, but that's just my
>> cynical guess. -aem
>>
>
> At the restaurants near me, it is not very sweet, but it is hot, Hot,
> HOT! Not as hot as the JalapeñoShrimp, though.
>
> Becca

Interesting. Here in the Boston area, it rarely has any heat.
One restaurant near here has an interesting sauce that has a lot
of fresh ginger in it. I rarely order it, but sometimes (maybe
once every 2-3 years) might have a craving for it.

What I really hate it the use of tiny bits of chicken held
together with much batter and then deep fried. Most restaurants
seem to do this for such chicken dishes now. Ugh.

--
Jean B.

I have had General Tso's chicken at several Chinese restaurants in NY
City.
When done right it can be delicious. The problem is that you will
encounter varying degrees of greasiness and batter on the chicken, and
often all you taste is the batter with little evidence of any chicken
in the dish.
I now live on Long Island, NY and it is not as common out here in
chinese restaurants as in Manhattan.
Another favorite chicken dish I like is Kung Pao Chicken, made with
peanuts, green bell peppers, and chili peppers. It is stir-fried, and
spicy-yum!


Darren

blake murphy wrote;

> On Sat, 02 May 2009 22:36:00 -0700, sf wrote:
>
> > On Sat, 02 May 2009 22:37:36 -0500, Damsel in dis Dress
> > > wrote:
> >>
> >> General Tso's Chicken
> >
> > Sorry. I'd never heard of that dish before Jerry Seinfeld and I still
> > haven't seen it on a menu, so I laugh when I see that title.
>
> are you talking about chinese restaurants? it's almost as common as egg
> rolls.


And here I thought that Bab-wa, living in the Bay Area and all, was so
sofisticated...

Heck, I'm just a rube living in Chicawgo and I've known about the
afore-mentioned dish for almost 40 years now...


--
Best
Greg

"sf" > wrote in message
...
> On Sun, 03 May 2009 14:25:27 GMT, blake murphy
> > wrote:
>
>>On Sat, 02 May 2009 22:36:00 -0700, sf wrote:
>>
>>> On Sat, 02 May 2009 22:37:36 -0500, Damsel in dis Dress
>>> > wrote:
>>>>
>>>> General Tso's Chicken
>>>
>>> Sorry. I'd never heard of that dish before Jerry Seinfeld and I still
>>> haven't seen it on a menu, so I laugh when I see that title.
>>
>>are you talking about chinese restaurants? it's almost as common as egg
>>rolls.
>>
> Maybe back East it is. Sounds as Chinese as chop suey.

This dish was, in fact, made in China. A chef wanted to impress the
general and came up with this dish. It is a very common dish to find on
menus all over the world., The chicken is deep-fried and then sauted in a
spicy sauce.

David

blake murphy > wrote:

> >> General Tso's Chicken
>
> are you talking about chinese restaurants? it's almost as common as egg
> rolls.

You will have trouble finding it in Chinese restaurants anywhere in
continental Europe. From what I gather, it is virtually unknown even in
China, apart from maybe Taiwan. The origins of this dish are not
entirely clear, but it appears to have been created in the second half
of last century by a transplanted Hunanese chef on Taiwan, who later
brought it to America, where it has since mutated into a much sweeter
dish to suit American round-eyes' preferences.

Victor

George > wrote:

> There is an evil mom & pop place in my town that makes a great version
> with real nice balance. Every other I have tried was just sickly sweet.

Kung Pao Chichen from Fuscia Dunlop's Sichuan book is the best
balance between sweet and sour there is. Make 3x the sauce as the
recipe calls for. And make sure to use black rice vinegar.


As for General Tso's Chicken, there's really nothing unique about
the dish. It's made from ingredients common to thousands of Chinese
recipes with the exception of the [usually] heavy batter - which is
certainly an American influence.

Here's a very good article on the dish, by the author mentioned
above:

<http://www.nytimes.com/2007/02/04/magazine/04food.t.html?_r=1&pagewanted=all>

-sw

On Sun, 3 May 2009 23:59:13 +0200, (Victor Sack)
wrote:

>blake murphy > wrote:
>
>> >> General Tso's Chicken
>>
>> are you talking about chinese restaurants? it's almost as common as egg
>> rolls.
>
>You will have trouble finding it in Chinese restaurants anywhere in
>continental Europe. From what I gather, it is virtually unknown even in
>China, apart from maybe Taiwan. The origins of this dish are not
>entirely clear, but it appears to have been created in the second half
>of last century by a transplanted Hunanese chef on Taiwan, who later
>brought it to America, where it has since mutated into a much sweeter
>dish to suit American round-eyes' preferences.

I don't know about you, but I taste with my tastebuds, not my eyes.
Heehee!

Carol

--
Change "invalid" to James Bond's agent number to reply.

In article >,
sf > wrote:

> On Sat, 02 May 2009 22:37:36 -0500, Damsel in dis Dress
> > wrote:
> >
> > General Tso's Chicken
>
> Sorry. I'd never heard of that dish before Jerry Seinfeld and I still
> haven't seen it on a menu, so I laugh when I see that title.

It's at every chinese restaurant around here. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sun, 3 May 2009 09:06:26 -0700 (PDT), wrote:

> On May 2, 10:36*pm, sf > wrote:
>>
>> Sorry. *I'd never heard of that dish before Jerry Seinfeld and I still
>> haven't seen it on a menu, so I laugh when I see that title.
>>
> My impression is that it's on the menu at all the restaurants that
> cater to roundeyes but not on the menu where they cater to Chinese.
> Generally speaking.
>
> As I've read elsewhere it can be a tasty dish when it has a good
> balance of sweetness and chili hotness, as in Hunan style dishes. I'd
> guess it's usually too sweet and not spicy enough, but that's just my
> cynical guess. -aem

i think your cynical guess is probably right.

your pal,
blake

On Sun, 03 May 2009 09:30:58 -0700, sf wrote:

> On Sun, 03 May 2009 14:25:27 GMT, blake murphy
> > wrote:
>
>>On Sat, 02 May 2009 22:36:00 -0700, sf wrote:
>>
>>> On Sat, 02 May 2009 22:37:36 -0500, Damsel in dis Dress
>>> > wrote:
>>>>
>>>> General Tso's Chicken
>>>
>>> Sorry. I'd never heard of that dish before Jerry Seinfeld and I still
>>> haven't seen it on a menu, so I laugh when I see that title.
>>
>>are you talking about chinese restaurants? it's almost as common as egg
>>rolls.
>>
> Maybe back East it is. Sounds as Chinese as chop suey.

nope. see the NYT article posted by sqwertz.

your pal,
blake

On Mon, 04 May 2009 16:49:42 GMT, blake murphy
> wrote:

>On Sun, 3 May 2009 09:06:26 -0700 (PDT), wrote:
>
>> On May 2, 10:36*pm, sf > wrote:
>>>
>>> Sorry. *I'd never heard of that dish before Jerry Seinfeld and I still
>>> haven't seen it on a menu, so I laugh when I see that title.
>>>
>> My impression is that it's on the menu at all the restaurants that
>> cater to roundeyes but not on the menu where they cater to Chinese.
>> Generally speaking.
>>
>> As I've read elsewhere it can be a tasty dish when it has a good
>> balance of sweetness and chili hotness, as in Hunan style dishes. I'd
>> guess it's usually too sweet and not spicy enough, but that's just my
>> cynical guess. -aem
>
>i think your cynical guess is probably right.
>
>your pal,
>blake

This seems to be the correct one


* Exported from MasterCook *

General Tso's Chicken (Original)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken, Spicy, foodforu.ca

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Cornstarch
3 lb Chicken*
1/4 c Water
1/4 c Dark soy sauce
1 1/2 ts Minced ginger
1 t White pepper
1 1/2 ts Minced garlic
1 Egg
1/2 c Dark soy sauce
1 c Cornstarch
1/4 c White vinegar
1 c Salad oil
1/4 c Cooking sherry
2 c Sliced green onions
1 1/2 c Hot chicken broth
16 sm Hot dried peppers
1 tb Msg -- (optional)
3/4 c Refined sugar

*Dark deboned in chunks

I divided recipe portions (above) to make it easier to pre-prepare.

To make Sauce, mix cornstarch and water together. Add garlic,
ginger, sugar, soy sauce, vinegar and wine. Then add broth and MSG
and stir 'til sugar dissolves. Refrigerate 'til needed.

In separate bowl mix chicken, soy sauce and pepper. Stir in egg. Add
cornstarch until chicken is coated evenly. Add oil to help separate
chicken pieces. Divide chicken in small quantities and deep-fry @
350 until crispy and light brown. (Do not overcook; watch temp, stir
fry or meat will toughen). Drain on paper towels. Place a small
amount of oil in wok and heat 'til just hot. Add onions and peppers
and stir-fry briefly (peppers will give off acrid smoke..be careful).
Stir sauce; add to wok. Add chicken and cook just 'til sauce
thickens. Add water or water/cornstarch if needed. This amount
will fill two large platters and serves 8.

Serve with white steamed rice.

This recipe courtesy of Chef Paul Kaewprasart of the Siam Rest in
Columbus, OH.

- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 364 Calories; 28g Fat (69.9%
calories from fat); 1g Protein; 26g Carbohydrate; 1g Dietary Fiber;
27mg Cholesterol; 91mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.

Damsel in dis Dress > wrote:

> (Victor Sack) wrote:
>
> >> >> General Tso's Chicken
> >
> >You will have trouble finding it in Chinese restaurants anywhere in
> >continental Europe. From what I gather, it is virtually unknown even in
> >China, apart from maybe Taiwan. The origins of this dish are not
> >entirely clear, but it appears to have been created in the second half
> >of last century by a transplanted Hunanese chef on Taiwan, who later
> >brought it to America, where it has since mutated into a much sweeter
> >dish to suit American round-eyes' preferences.
>
> I don't know about you, but I taste with my tastebuds, not my eyes.
> Heehee!

Ha! In German, there is a saying "das Auge ißt mit", literally "the eye
also eats", but perhaps better rendered as "the sizzle sells the steak".
Also, think of "eye candy"!

Here is how a certain very round-eyed person prepares the dish - there
is both a recipe and a video - at
<http://www.seriouseats.com/2007/02/fuchsia-dunlop-general-tso-and.html>
- as posted a couple of times before.

Bubba

Omelet wrote:
>
> In article >,
> sf > wrote:
>
> > On Sat, 02 May 2009 22:37:36 -0500, Damsel in dis Dress
> > > wrote:
> > >
> > > General Tso's Chicken
> >
> > Sorry. I'd never heard of that dish before Jerry Seinfeld and I still
> > haven't seen it on a menu, so I laugh when I see that title.
>
> It's at every chinese restaurant around here. :-)
>

It is at all the Chinese buffets we use. However, so far, haven't found
it in any of my Chinese cookbooks under that name.

"Arri London" > wrote in message
...
>
>
> Omelet wrote:
>>
>> In article >,
>> sf > wrote:
>>
>> > On Sat, 02 May 2009 22:37:36 -0500, Damsel in dis Dress
>> > > wrote:
>> > >
>> > > General Tso's Chicken
>> >
>> > Sorry. I'd never heard of that dish before Jerry Seinfeld and I still
>> > haven't seen it on a menu, so I laugh when I see that title.
>>
>> It's at every chinese restaurant around here. :-)
>>
>
> It is at all the Chinese buffets we use. However, so far, haven't found
> it in any of my Chinese cookbooks under that name.

It's always referred to in my chinese restaurants as General Tsao's chicken.

I reckon that might throw a hitch in yer giddy up.

TFM®
Then again, my fave Chinese restaurant used to have a label in the condiment
section saying, "Hot Marster".

Victor Sack wrote:
> Damsel in dis Dress wrote:
>
>
>>Victor Sack wrote:
>>
>>
>>>>>> General Tso's Chicken
> Here is how a certain very round-eyed person prepares the dish - there
> is both a recipe and a video - at
> <http://www.seriouseats.com/2007/02/fuchsia-dunlop-general-tso-and.html>
> - as posted a couple of times before.
>
> Bubba

Interesting, i have recently been thinking about making an Italian ragu
with chicken thighs, this looks like an interesting treatment of the thighs.
--
JL

On Mon, 04 May 2009 22:35:10 -0700, Joseph Littleshoes
> wrote:
>
>Victor Sack wrote:
>> Damsel in dis Dress wrote:
>>
>>
>>>Victor Sack wrote:
>>>
>>>
>>>>>>> General Tso's Chicken
>> Here is how a certain very round-eyed person prepares the dish - there
>> is both a recipe and a video - at
>> <http://www.seriouseats.com/2007/02/fuchsia-dunlop-general-tso-and.html>
>> - as posted a couple of times before.
>>
>> Bubba
>
>Interesting, i have recently been thinking about making an Italian ragu
>with chicken thighs, this looks like an interesting treatment of the thighs.

Have you ever seen it on a menu, Joseph? I am looking at a menu from
a local Chinese restaurant (this one says Mandarin & Szechuan Cuisine)
right now and it's not there. Someone mentioned getting it at a
Chinese buffet. If that's the case, I'll never see it.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote on Tue, 05 May 2009 07:11:27 -0700:

> On Mon, 04 May 2009 22:35:10 -0700, Joseph Littleshoes
> > wrote:
>>
>> Victor Sack wrote:
>>> Damsel in dis Dress wrote:
>>>
>>>> Victor Sack wrote:
>>>>
>>>>>>>> General Tso's Chicken
>>> Here is how a certain very round-eyed person prepares the
>>> dish - there is both a recipe and a video -
>>> at <http://www.seriouseats.com/2007/02/f...-dunlop-genera
>>> l-tso-and.html> - as posted a couple of times before.
>>>
>>> Bubba
>>
>> Interesting, i have recently been thinking about making an
>> Italian ragu with chicken thighs, this looks like an
>> interesting treatment of the thighs.

> Have you ever seen it on a menu, Joseph? I am looking at a
> menu from a local Chinese restaurant (this one says Mandarin &
> Szechuan Cuisine) right now and it's not there. Someone
> mentioned getting it at a Chinese buffet. If that's the case,
> I'll never see it.

General Tso was a remarkably effective and ruthless 19th century general
from Hunan. I supect googling will come up with the reason why his name
was attached to the dish.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"sf" > wrote
> On Mon, 04 May 2009 22:35:10 -0700, Joseph Littleshoes
> > wrote:
>>
>>>
>>>>Victor Sack wrote:
>>>>
>>>>
>>>>>>>> General Tso's Chicken
>>> Here is how a certain very round-eyed person prepares the dish - there
>>> is both a recipe and a video - at
>>> <http://www.seriouseats.com/2007/02/fuchsia-dunlop-general-tso-and.html>
>>> - as posted a couple of times before.
>>>
>>> Bubba
>
> I am looking at a menu from
> a local Chinese restaurant (this one says Mandarin & Szechuan Cuisine)
> right now and it's not there. Someone mentioned getting it at a
> Chinese buffet. If that's the case, I'll never see it.
>
>
Maybe you don't patronize Chinese restaurants. Every Chinese restaurant
I've ever been to serves General Tso's Chicken, typically listed with Hunnan
cousine... they all pretty much have identical menus. And even if not
listed just ask, they'll prepare it for you, in the obligatory "ten minute".
Search <Chinese restaurant menu>... every menu that came up features General
Tso's Chicken, usually listed at the end with the specialty dishes. Perhaps
you're cheap and never look past the flied lice and egg lolls. LOL

http://chinesefood.about.com/library...ransentree.htm

http://www.chanschinese.com/menu_01.shtml

On Tue, 05 May 2009 14:18:42 GMT, "James Silverton"
> wrote:

>General Tso was a remarkably effective and ruthless 19th century general
>from Hunan. I supect googling will come up with the reason why his name
>was attached to the dish.

I'm not interested in why it's named after Tso, but after hearing it
started off in NYC and looking at various recipes, it started to make
sense to me. It's fried with a sweet & sour sauce, white man's food.
Also, NYC has a large enough Jewish population that they take off
Jewish holidays like we take off Christian and Chinese. Jews don't
eat pork, so this must be their version of SS pork.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote on Tue, 05 May 2009 08:26:15 -0700:

>> General Tso was a remarkably effective and ruthless 19th
>> century general from Hunan. I supect googling will come up
>> with the reason why his name was attached to the dish.

> I'm not interested in why it's named after Tso,

Are you completely devoid of curiosity? :-)


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

sf wrote:
> On Mon, 04 May 2009 22:35:10 -0700, Joseph Littleshoes
> > wrote:
>
>>Victor Sack wrote:
>>
>>>Damsel in dis Dress wrote:
>>>
>>>
>>>
>>>>Victor Sack wrote:
>>>>
>>>>
>>>>
>>>>>>>> General Tso's Chicken
>>>>>>>
>>>Here is how a certain very round-eyed person prepares the dish - there
>>>is both a recipe and a video - at
>>><http://www.seriouseats.com/2007/02/fuchsia-dunlop-general-tso-and.html>
>>>- as posted a couple of times before.
>>>
>>>Bubba
>>
>>Interesting, i have recently been thinking about making an Italian ragu
>>with chicken thighs, this looks like an interesting treatment of the thighs.
>
>
> Have you ever seen it on a menu, Joseph? I am looking at a menu from
> a local Chinese restaurant (this one says Mandarin & Szechuan Cuisine)
> right now and it's not there. Someone mentioned getting it at a
> Chinese buffet. If that's the case, I'll never see it.
>

No i had never heard of it either, i cant recall seeing it on a menu
here in the bay area but i talked to a friend of mine who lives in NYC
last night and he says its common there and as noted by previous
posters, varies greatly in quality from restaurant to restaurant.

On the other hand, i often don't read a chinese menu very closely, often
i wouldn't know one dish from another by name and so while i don't
recall a mention of it i might just not have noticed it. Im going over
to chinatown to day and will look at menus.
--
JL

On Tue, 05 May 2009 08:26:15 -0700, sf > wrote:

>On Tue, 05 May 2009 14:18:42 GMT, "James Silverton"
> wrote:
>
>>General Tso was a remarkably effective and ruthless 19th century general
>>from Hunan. I supect googling will come up with the reason why his name
>>was attached to the dish.
>
>I'm not interested in why it's named after Tso, but after hearing it
>started off in NYC and looking at various recipes, it started to make
>sense to me. It's fried with a sweet & sour sauce, white man's food.
>Also, NYC has a large enough Jewish population that they take off
>Jewish holidays like we take off Christian and Chinese. Jews don't
>eat pork, so this must be their version of SS pork.

This is nothing like sweet and sour pork.

Carol

--
Change "invalid" to James Bond's agent number to reply.

Damsel in dis Dress wrote:
> On Tue, 05 May 2009 08:26:15 -0700, sf > wrote:

>> sense to me. It's fried with a sweet & sour sauce, white man's food.
>> Also, NYC has a large enough Jewish population that they take off
>> Jewish holidays like we take off Christian and Chinese. Jews don't
>> eat pork, so this must be their version of SS pork.
>
> This is nothing like sweet and sour pork.

Definitely not. It's not sweet and sour.

nancy

On Tue, 5 May 2009 15:52:22 -0400, "Nancy Young"
> wrote:

>Damsel in dis Dress wrote:
>> On Tue, 05 May 2009 08:26:15 -0700, sf > wrote:
>
>>> sense to me. It's fried with a sweet & sour sauce, white man's food.
>>> Also, NYC has a large enough Jewish population that they take off
>>> Jewish holidays like we take off Christian and Chinese. Jews don't
>>> eat pork, so this must be their version of SS pork.
>>
>> This is nothing like sweet and sour pork.
>
>Definitely not. It's not sweet and sour.

More like sweet and hot.

Carol

--
Change "invalid" to James Bond's agent number to reply.

On Tue 05 May 2009 11:50:53a, Joseph Littleshoes told us...

>
>
> sf wrote:
>> On Mon, 04 May 2009 22:35:10 -0700, Joseph Littleshoes
>> > wrote:
>>
>>>Victor Sack wrote:
>>>
>>>>Damsel in dis Dress wrote:
>>>>
>>>>
>>>>
>>>>>Victor Sack wrote:
>>>>>
>>>>>
>>>>>
>>>>>>>>> General Tso's Chicken
>>>>>>>>
>>>>Here is how a certain very round-eyed person prepares the dish - there
>>>>is both a recipe and a video - at
>>>><http://www.seriouseats.com/2007/02/f...l-tso-and.html
>>>>> - as posted a couple of times before.
>>>>
>>>>Bubba
>>>
>>>Interesting, i have recently been thinking about making an Italian ragu
>>>with chicken thighs, this looks like an interesting treatment of the
>>>thighs.
>>
>>
>> Have you ever seen it on a menu, Joseph? I am looking at a menu from
>> a local Chinese restaurant (this one says Mandarin & Szechuan Cuisine)
>> right now and it's not there. Someone mentioned getting it at a
>> Chinese buffet. If that's the case, I'll never see it.
>>
>
> No i had never heard of it either, i cant recall seeing it on a menu
> here in the bay area but i talked to a friend of mine who lives in NYC
> last night and he says its common there and as noted by previous
> posters, varies greatly in quality from restaurant to restaurant.
>
> On the other hand, i often don't read a chinese menu very closely, often
> i wouldn't know one dish from another by name and so while i don't
> recall a mention of it i might just not have noticed it. Im going over
> to chinatown to day and will look at menus.
> --
> JL
>
>

It's a common item on many Chinese menus in the Phoenix area. I've only
ordered it once and found it far too sweet for my taste.

--
Wayne Boatwright
------------------------------------------------------------------------
Hunger is the best sauce in the world. ~Cervantes

Damsel wrote on Tue, 05 May 2009 15:22:14 -0500:

>> Damsel in dis Dress wrote:
>>> On Tue, 05 May 2009 08:26:15 -0700, sf > wrote:
>>
>>>> sense to me. It's fried with a sweet & sour sauce, white
>>>> man's food. Also, NYC has a large enough Jewish population
>>>> that they take off Jewish holidays like we take off
>>>> Christian and Chinese. Jews don't eat pork, so this must
>>>> be their version of SS pork.
>>>
>>> This is nothing like sweet and sour pork.
>>
>> Definitely not. It's not sweet and sour.

> More like sweet and hot.

I find a large amount of grease combined with a large amount of sugar
actively nauseates me. It's not just sweet and sour pork but things like
Maryland style pit barbeque. I have a recipe for a low-fat General Tso's
that is not bad but it does contain a lot of sugar by my standards. I
would also agree that it's sweet and hot. Hot and sour soup is good but
not if it has been sweetened as sometimes happens.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
> Damsel wrote on Tue, 05 May 2009 15:22:14 -0500:
>
>>> Damsel in dis Dress wrote:
>>>> On Tue, 05 May 2009 08:26:15 -0700, sf > wrote:
>>>
>>>>> sense to me. It's fried with a sweet & sour sauce, white
>>>>> man's food. Also, NYC has a large enough Jewish population
>>>>> that they take off Jewish holidays like we take off
>>>>> Christian and Chinese. Jews don't eat pork, so this must
>>>>> be their version of SS pork.
>>>>
>>>> This is nothing like sweet and sour pork.
>>>
>>> Definitely not. It's not sweet and sour.
>
>> More like sweet and hot.
>
> I find a large amount of grease combined with a large amount of sugar
> actively nauseates me. It's not just sweet and sour pork but things like
> Maryland style pit barbeque. I have a recipe for a low-fat General Tso's
> that is not bad but it does contain a lot of sugar by my standards. I
> would also agree that it's sweet and hot. Hot and sour soup is good but
> not if it has been sweetened as sometimes happens.
>
>
Sometimes the heat is not apparent. I agree re the hot and sour
soup. Sweet doesn't belong there.

--
Jean B.

TFM® wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > Omelet wrote:
> >>
> >> In article >,
> >> sf > wrote:
> >>
> >> > On Sat, 02 May 2009 22:37:36 -0500, Damsel in dis Dress
> >> > > wrote:
> >> > >
> >> > > General Tso's Chicken
> >> >
> >> > Sorry. I'd never heard of that dish before Jerry Seinfeld and I still
> >> > haven't seen it on a menu, so I laugh when I see that title.
> >>
> >> It's at every chinese restaurant around here. :-)
> >>
> >
> > It is at all the Chinese buffets we use. However, so far, haven't found
> > it in any of my Chinese cookbooks under that name.
>
> It's always referred to in my chinese restaurants as General Tsao's chicken.
>
> I reckon that might throw a hitch in yer giddy up.
>
> TFM®
> Then again, my fave Chinese restaurant used to have a label in the condiment
> section saying, "Hot Marster".

Nah...even looking up the Chinese for 'General Tso's Chicken' didn't
turn up recipes in those books (which are all written by Chinese cooks).

Joseph Littleshoes wrote:
>
>
> sf wrote:
>
>> On Mon, 04 May 2009 22:35:10 -0700, Joseph Littleshoes
>> > wrote:
>>
>>> Victor Sack wrote:
>>>
>>>> Damsel in dis Dress wrote:
>>>>
>>>>
>>>>
>>>>> Victor Sack wrote:
>>>>>
>>>>>
>>>>>
>>>>>>>>> General Tso's Chicken
>>>>>>>>
>>>>>>>>
>>>> Here is how a certain very round-eyed person prepares the dish - there
>>>> is both a recipe and a video - at
>>>> <http://www.seriouseats.com/2007/02/fuchsia-dunlop-general-tso-and.html>
>>>> - as posted a couple of times before.
>>>>
>>>> Bubba
>>>
>>>
>>> Interesting, i have recently been thinking about making an Italian
>>> ragu with chicken thighs, this looks like an interesting treatment of
>>> the thighs.
>>
>>
>>
>> Have you ever seen it on a menu, Joseph? I am looking at a menu from
>> a local Chinese restaurant (this one says Mandarin & Szechuan Cuisine)
>> right now and it's not there. Someone mentioned getting it at a
>> Chinese buffet. If that's the case, I'll never see it.
>>
>
> No i had never heard of it either, i cant recall seeing it on a menu
> here in the bay area but i talked to a friend of mine who lives in NYC
> last night and he says its common there and as noted by previous
> posters, varies greatly in quality from restaurant to restaurant.
>
> On the other hand, i often don't read a chinese menu very closely, often
> i wouldn't know one dish from another by name and so while i don't
> recall a mention of it i might just not have noticed it. Im going over
> to chinatown to day and will look at menus.
> --
> JL
>

Ok! 7 of the 10 restaurants i checked had it on the menu, some had both
'generals chicken' and general tso's chicken' some just one or the
other. The 3 restaurants that did not have it in English on their menus
had very little in English on the menus, and lots, pages and pages in
Chinese, so, for all i know, they may serve it also.

With chicken thighs at .79¢ per pound in Chinatown i think i will probly
try making it very soon.

Tough if some one could recommend a mild chili pepper, i just don't know
enough about the chili peppers to know which is which and i don't want
to make it Hunan hot, mildly hot is ok but i don't like things too spicy
hot.

To change the subject a bit i had stopped ordering lemon chicken in
Chinese restaurants because it seemed to be too sweet most of the time,
i had it in L.A. once and it was delightful in a lemon broth with thinly
sliced lemons but then i went several years unable to find as good a
version in other restaurants.

Till a friend ordered it in a local Vietnamese restaurant where it was
made with lemon grass and lemon juice and little to no sugar, not sweet
at all, spicy & tart but not sweet in a thin lemony broth rather than a
thick, syrupy, sugary sweet lemon sauce and that without the breading
common to many of the too sweet version.

I have found a consistency to it in Vietnamese restaurants that
encourages me to take a chance on it in one i am not familiar with
unlike most Chinese restaurants where i expect it to be too sweet for me.
--
JL