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General Tso's Chicken (real thing)
* 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. |
General Tso's Chicken (real thing)
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General Tso's Chicken (real thing)
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General Tso's Chicken (real thing)
On May 4, 11:19*am, Damsel in dis Dress >
wrote: > So sorry for posting the wrong recipe! *Sheesh! Sheesh, indeed. Here she/he calls it the (real thing) and (original). In the other thread she/he says, "This seems to be the correct one". As though that would matter for this kind of dish, even if it were not fallacious to begin with. More and more one gets the impression of a recipe gatherer at work, not a cook. -aem |
General Tso's Chicken (real thing)
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General Tso's Chicken (real thing)
On Mon, 04 May 2009 13:56:12 -0500, wrote:
>On Mon, 04 May 2009 13:19:44 -0500, Damsel in dis Dress > wrote: > >>So sorry for posting the wrong recipe! Sheesh! > >having a bad day are we I wonder how many killfiles you're kicking around in. Here's one more, you bitchy thing! Damsel -- Change "invalid" to James Bond's agent number to reply. |
General Tso's Chicken (real thing)
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General Tso's Chicken (real thing)
On Mon, 04 May 2009 16:54:16 -0500, Damsel in dis Dress
> wrote: >On Mon, 04 May 2009 13:56:12 -0500, wrote: > >>On Mon, 04 May 2009 13:19:44 -0500, Damsel in dis Dress > wrote: >> >>>So sorry for posting the wrong recipe! Sheesh! >> >>having a bad day are we > >I wonder how many killfiles you're kicking around in. Here's one >more, you bitchy thing! > >Damsel Your no damsel with a mouth like that ... |
General Tso's Chicken (real thing)
On May 4, 2:38*pm, wrote:
> Carols a big girl she doesn't need you running to her rescue, btw > where's the recipe so people know what you're talking about. Snip the > pertinent stuff out of the post then make an asinine comment, nice > Memory finally kicked in. I knew I had seen an authoritative account of this dish but couldn't remember where. This is a link to a NY Times story from two years ago in which the estimable cookbook writer Fuchsia Dunlop sets forth the history of General Tso's Chicken. It also appears, somewhat altered, in her book on Hunan cooking. The dish was created by one of Taiwan's finest chefs, whose culinary roots were in Hunan, who moved to New York in the 1970s. After extensively laying out the history, she gives a Taiwan version of the recipe, i.e., one with less sugar than the New York version. As is often the case, the technical tips in the recipe are probably more useful than the ingredients. http://www.nytimes.com/2007/02/04/ma.../04food.t.html > btw if you're not a recipe gatherer, what are you doing here seems > like a good question... Recipes are a dime a dozen, or thousands for free. The value of rfc is not in the recipes. You'll figure it out if you stay more than a couple of weeks. -aem |
General Tso's Chicken (real thing)
iffu wrote:
> Carol, you took it wrong, I posted the recipe exactually as the Chef > from the Siam restaurant supplied it. Why does the recipe from "Siam" qualify as the "real thing"? Does the cook claim it is the authentic recipe cooked by the originator -- whom he is NOT? Bob |
General Tso's Chicken (real thing)
On Mon, 4 May 2009 16:47:41 -0700, "Bob Bowers"
> wrote: >iffu wrote: > >> Carol, you took it wrong, I posted the recipe exactually as the Chef >> from the Siam restaurant supplied it. > >Why does the recipe from "Siam" qualify as the "real thing"? Does the cook >claim it is the authentic recipe cooked by the originator -- whom he is NOT? > >Bob > > prove he's not |
General Tso's Chicken (real thing)
On May 4, 4:47*pm, "Bob Bowers" > wrote:
> iffu wrote: > > Carol, you took it wrong, I posted the recipe exactually as the Chef > > from the Siam restaurant *supplied it. > > Why does the recipe from "Siam" qualify as the "real thing"? Does the cook > claim it is the authentic recipe cooked by the originator -- whom he is NOT? > If you want to know the origin of the dish, Fuchsia Dunlop wrote about it both in the New York Times and in her book about Hunanese cooking, two years ago. I posted a link to the article but that post is not showing up for some reason. The article also includes a recipe. Long story short, a fine chef from Taiwan with roots in Hunan moved to NYC in the 1970s and this dish was one of a number he created for his restaurant. Dunlop's description seems pretty authoritative to me, inasmuch as she interviewed the chef (she speaks Chinese) and the restaurant's history is known. -aem |
General Tso's Chicken (real thing)
On Mon, 04 May 2009 16:38:08 -0500 in rec.food.cooking,
wrote, >btw if you're not a recipe gatherer, what are you doing here seems >like a good question... if it was just for chefs it would be called >chef.food.cooking and not rec.food.cooking. If it was just for recipes it would be called rec.food.recipes .... and what do you know, it is! If you just want to post recipes without inviting full discussion of them, go there. |
General Tso's Chicken (real thing)
On Thu, 07 May 2009 07:42:36 -0700, David Harmon >
wrote: >On Mon, 04 May 2009 16:38:08 -0500 in rec.food.cooking, >wrote, >>btw if you're not a recipe gatherer, what are you doing here seems >>like a good question... if it was just for chefs it would be called >>chef.food.cooking and not rec.food.cooking. > >If it was just for recipes it would be called rec.food.recipes >... and what do you know, it is! If you just want to post recipes >without inviting full discussion of them, go there. I am here smiley |
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