Chinese General Tsao's Chicken

General Tsao's Chicken

Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)

Meat:
3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep−frying
2 cups sliced green onions
16 small dried hot peppers

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup
soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until
sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are
coated evenly. Add cup of vegetable oil to help separate chicken pieces.
Divide chicken into small quantities and deep−fry at 350 degrees 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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Chinese Bean Sprout Salad

Chinese Food Near Me
Chinese Bean Sprout Salad

2 tablespoon Sesame seeds
1 pound Fresh bean sprouts thoroughly washed and drained
3 Garlic cloves, peeled and minced
2 md Scallions −− trimmed & minced
1 − 1" cube ginger, peeled and minced
2 tablespoon Oriental sesame oil
1/3 cup Soy sauce
2 tablespoon Cider vinegar
1 tablespoon Mirin (sweet rice wine)
2 teaspoon Light brown sugar
1 teaspoon Spicy sesame oil
PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them
over the bottom of a pie tin. Roast for 12−to−16 minutes, stirring often,
until they are golden. The seeds can be toasted in advance and stored
in an airtight container.
Place the bean sprouts in a large heatproof bowl and set it aside.
In a medium−size skillet set over moderately low heat, stir−fry the garlic,
scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add
all the remaining ingredients, increase the heat to moderate, then boil the
mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the
boiling dressing over the bean sprouts, toss well, then cover the bowl and
chill the salad for several hours. Toss again before serving.

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Chinese almond chicken

Chinese almond chicken

1 lb skinned chicken breast.

1/3 Slivered almonds

5 slices fresh ginger root

3 green onions, chopped to about 1" lengths

1 green pepper, chopped as above

1/2 cup diced bamboo shoots

1 cup vegtable oil

~~Marinade~~

1/4 tsp salt

1/8 tsp white pepper

1 tsp cornstarch

1 Tbsp soy sauce

1 egg white

~~Seasoning sauce~~

1 Tbsp rice vinegar

2 Tbsp soy sauce

1 Tbsp dry sherry

1/2 tsp salt

1 tsp sugar

1/2 tsp cornstarch

Cut chicken into 1” cubes. Combine marinade ingredients, add

chicken and mix well. Let stand 1/2 hour.

Heat oil in wok, add chicken and stir-fry until browned. Remove

chicken and drain well. Stir-fry ginger, onion, pepper and bamboo

shoots for about 1 minute until vegtables are crisp-tender. Combine

ingrediants for seasoning sauce in a small bowl, mix well and add to

wok. bring to boil. Add chicken to boiling sauce. Stir-fry chicken until

coated with sauce. Add almonds, mix well and serve hot. Serves 4

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