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 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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