General Tso's Chicken (Heriteau)

* Exported from MasterCook *

GENERAL TSO'S CHICKEN (HERITEAU)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg Chicken legs including
Thighs, boned, cut into
1/2-inch pieces
1 Egg, slightly beaten
1/2 tb Vegetable oil
1/2 tb Cornstarch
Vegetable oil
-----SAUCE 1-----
2 Green onions, trimmed to
4 inches
1 1/2 tb Light soy sauce
1 1/2 tb Mushroom soy sauce
1 1/2 tb Rice wine or dry sherry
2 1/2-inch thick pieces fresh
Ginger, peeled
Fresh pepper
3 tb Chicken bouillon
1 t Brown sugar
1 tb Cornstarch
-----SAUCE 2-----
1 t Rice or cider vinegar
1/2 tb Chili paste (more, if you
Like hot food)
1 t Sesame oil (optional)

In a medium bowl, combine the chicken with the
egg, oil, and cornstarch. ÿn a blender or food
processor, or by hand, combine the ingredients for
Saucþ 1. In a small bowl, combine the ingredients
for Sauce 2. Place the measurþd ingredients beside
the wok in the order in which they are to be placed in
the wok. Warm 2 serving dishes, one lined with paper
towel, in a 250¡ oÿen. Fill the wok to a depth
of 1 1/2 to 2 inches with vegetable oil. Heat the oil
to high (400ø), or until a day-old cube of bread
browns in just undþr 1 minute. Heat another 4
minutes to stabilize the temperature. Put the chicken
pieces into the oil one at a time until all are in.
Stir-fry 3 minutes. Remove the pieces from the oil,
draining well over the wok, and keep warm in the oven
on the paper-lined dish. Empty the oil from the wokÿ
Reduce the heat to medium (350¡) and stir in Sauce
1. As soon as it bubbles, stir in the chicken.
Sprinkle Sauce 2 over the chicken, stir-fryñ minute
more, then turn into the serving dish. Scrape the
sauce over the chicken and serve at once. From:
"Fast and Easy Oriental Wok Cooking" by Jacqueline
Heriteau



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