cin@cbdkc1.UUCP (3895 FRAN ) (09/03/85)
I have been looking everywhere for a receipe for General Tso's Chicken. It is my favorite dish and it upsets me greatly that I must pay so much every time I want to have some. Does anyone have the receipe that they are willing to share? Thanks in advance...
seb@mtgzz.UUCP (s.e.badian) (09/11/85)
This is the only recipe I could find for General Anybody's Chicken. The cookbook I have says it's really General Chua's Chicken. I don't know if this is what you're searching for, but it's a good recipe and I figure someone would like it. General's Spicy Hot Chicken makes 6 servings Cooking time: 10 minutes Ingredients 1 whole chicken breast, split, boned, and skinned vegetable oil for blanching 3 dried red chili pods, broken and seeds from pods 2 teaspoons sesame oil The Marinade: 1 tablespoon soy sauce 1 teaspoon cornstartch The Sauce: 1 tablespoon white vinegar 1 tablespoon soy sauce 1 tableppoon dry sherry 1/2 teaspoon sugar 1/2 teaspoon salt 1 teaspoon cornstartch paste The Seasonings: 1 green onion(white part), chopped 1/2 teaspoon minced fresh ginger 1 clove garlic, minced or pressed Assembly: Pound chicken slightly with a mallet to tenderize; then cut into 3/4-by- 3/4 inch pieces. Combin Marinade ingredients with chicken in the order listed; set aside. Combine Sauce ingredients thoroughly; set aside. To oil blanch, set wok over high heat for about 1 minute. Add 2 cups oil and heat to 350F. Add chicken and blanch for 3 or 4 minutes until golden brown. Remove and drain, reserving oil. To stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods and seeds; stir-fry for about 30 seconds until browned. Return chicken and add Seasonings, stir-frying for another 30 seconds. Pour in Sauce and cook until thickened. To serve, stir in sesame oil. Note: Chili pods are browned to produce the aroma while the seeds are used to make the dish spicy and hot. Take care not to burn the seeds or let them get too dark. I have made this recipe myself and it is good and spicy, just the way I like it. Sharon Badian ihnp4!mtgzz!seb ...just running up that hill...
shilo@t4test.UUCP (Shilo Jennings) (09/16/85)
> > Note: Chili pods are browned to produce the aroma while the seeds are > used to make the dish spicy and hot. Take care not to burn the seeds or > let them get too dark. This is just a small flame on something that always bothered me, now I have something to back it up. Why does everyone think the seeds are the hottest part of the chili? As a chili eater from way back, I heve never had a very hot seed! Finally I read a booK, Peppers: the Domesticated Capsicums, by Jean Andrews, where (people actually research this stuff!) it is stated " the glands that secrete the capsaicins(the hot stuff) are situated Where the seed- bearing tissue joins the outer pod wall; the cross-wall partition contains most of the compound. Only a TENTH OR LESS is found in the seeds or the outer wall." Another note: carefull not to burn chilis, when they turn black they convert into a kind of mild poison, Yuchh! About that Kahlua, now that I've cooled off:::::: I made this one Christmas, you are supposed to let it age 3 weeks in bottles, but ours didn't make it that long, it is just too good! Ingredients; 1 quart of boiling water 1 small (6oz.?, can't remember)jar of instead coffee(Yuban is good) 1 or 2 vanilla beans, or the equivelent(but fresh is better) 1 quart of vodka 2 cups of sugar To the boiling water add the coffee until completely dissolved, then the vanilla(or extract, couple of tsp.),and sugar until it is dissolved. Take off the heat and add the vodka- put into bottles and store in a dark cool place for atleast 3 weeks if you can!!! The longer it sits, the better, but it is real hard(maybe a padlock!!!!?) Good Stuff! -scj-