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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

General Tsao's Chicken Recipe

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This recipe for General Tsao's Chicken is from The Foods We Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:

1/2 c. cornstarch
1/4 c. water
1 + 1/2 tsp. minced garlic
1 + 1/2 tsp. minced ginger root
3/4 c. sugar
1/2 c. soy sauce
1/4 c. white vinegar
1/4 c. cooking wine
1 + 1/2 c. hot chicken broth

3# deboned dark chicken meat, cut into large chunks
1/4 c. soy sauce
1 t. white pepper
1 egg
1 c. cornstarch
vegetable oil for deep-frying
2 c. sliced green onions
16 small, dried, hot peppers
Directions:
Directions:
Mix 1/2 c. cornstarch with water. Add garlic, ginger, sugar, 1/2 c. soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.

In separate bowl, mix chicken, 1/4 c. soy sauce and white pepper. Stir in egg. Add 1 c. cornstarch and mix until chicken pieces are coated evenly. Add a little vegetable to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350º until crispy. Drain on paper towels.

Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

 

 

 

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