joee@orca.UUCP (Joe Eckardt) (10/13/84)
-------
I have gone to several Chinese restaurants, both in the Portland, Ore area
and in the San Francisco area, which served a dish called "General Ching's
Chicken". (At least one restaurant called in "General {something elses's}
Chicken.) It is one of our favorite dishes, but we have never been able
to find a recipe for it. (We own about a dozen different Chinese cookbooks,
plus we have looked in the books of friends and the library). Does anyone
have the recipe that they would be willing to share with me (or a pointer
to a cookbook that has it in it)?
Brief description:
Chicken (deep-fried, then sauted)
Bambo shoots
Tree ears
Broccoli
Ginger root
Sauce (red, a bit tangy, a bit spicy-hot)
[I've been told by others that they have seen and/or had a similar
recipe under a slightly different name.]
Thanks in advance for any help you can give me.
Joe Eckardt
Tektronix
Wilsonville, Oregon
UUCP: ...!tektronix!tekecs!joee (ignore return address)
CSNET: tekecs!joee @ tektronix
ARPA: tekecs!joee.tektronix @ rand-relayjhw@bunker.UUCP (Jack Weintraub) (10/17/84)
> ------- > I have gone to several Chinese restaurants, both in the Portland, Ore area > and in the San Francisco area, which served a dish called "General Ching's > Chicken". (At least one restaurant called in "General {something elses's} > Chicken.) It is one of our favorite dishes, but we have never been able > to find a recipe for it. (We own about a dozen different Chinese cookbooks, > plus we have looked in the books of friends and the library). Does anyone > have the recipe that they would be willing to share with me (or a pointer > to a cookbook that has it in it)? > > Brief description: > Chicken (deep-fried, then sauted) > Bambo shoots > Tree ears > Broccoli > Ginger root > Sauce (red, a bit tangy, a bit spicy-hot) > > [I've been told by others that they have seen and/or had a similar > recipe under a slightly different name.] > > Thanks in advance for any help you can give me. > > Joe Eckardt > Tektronix > Wilsonville, Oregon > > UUCP: ...!tektronix!tekecs!joee (ignore return address) > CSNET: tekecs!joee @ tektronix > ARPA: tekecs!joee.tektronix @ rand-relay In New York (city) and New England restaurants I've heard this dish you're describingw w w QZZ ZZ ZZ ZZq *** REPLACE THIS LINE WITH YOUR MESSAGE ***
wmartin@brl-tgr.ARPA (Will Martin ) (10/18/84)
> I have gone to several Chinese restaurants, both in the Portland, Ore area > and in the San Francisco area, which served a dish called "General Ching's > Chicken". (At least one restaurant called in "General {something elses's} > Chicken.) It is one of our favorite dishes, but we have never been able > to find a recipe for it. After reading the base posting yesterday morning, I happened to be in a local bookstore at lunchtime, and picked up a spiral-bound wok cookbook and looked at the chicken recipes. There was one called "red-cooked chicken" that sounded similar to the description of the General Ching's Chicken dish. I then checked some of my Chinese cookbooks at home. None of their indices pointed to any dishes named "General <something>'s <anything>", but just about all of them had various "red-cooked" meat dishes. One defined "red-cooked" as a standard technique of frying and then steaming, the result usually served with hoisin sauce. I wonder if this "General Ching's Chicken" is a locally-named variant of the standard "red-cooked" technique? Take a look back through your cookbooks and see if some of the "red-cooked" dishes would turn out like "General Ching's" if you played around with the ingredients a little. It sounds similar enough to me that such a recipe could be used as a starting point to arrive at what you want. Plus think of all the fun you'll have eating the experiments! Will Martin USENET: seismo!brl-bmd!wmartin or ARPA/MILNET: wmartin@almsa-1.ARPA
nemo@rochester.UUCP (Wolfe) (10/18/84)
> I have gone to several Chinese restaurants, both in the Portland, Ore area > and in the San Francisco area, which served a dish called "General Ching's > Chicken". (At least one restaurant called in "General {something elses's} > Chicken.) It is one of our favorite dishes, but we have never been able > to find a recipe for it. (We own about a dozen different Chinese cookbooks, > plus we have looked in the books of friends and the library). Does anyone > have the recipe that they would be willing to share with me (or a pointer > to a cookbook that has it in it)? > > Brief description: > Chicken (deep-fried, then sauted) > Bambo shoots > Tree ears > Broccoli > Ginger root > Sauce (red, a bit tangy, a bit spicy-hot) > I've seen this dish in a couple of the Chinese restaurants here in Rochester, NY, but never a recipe in many a cookbook. The closest I've come to it at home was by coating the chicken pieces in dry sherry/soy/corn starch; heating sesame oil until beginning to haze; adding red peppers (about 6 is enough for a two-person dish) and fresh ginger and stirring until fragrant (about 30 sec) then adding chicken, browning. Remove chicken and add broccoli, cook until bright green; add soaked tree ears and bamboo shoots, stir another 2 min. Add about 1 cup hot stock and tree ear juice along with about 1-2 tsp corn starch dissolved in a couple of tsps cold water. Stir, reduce heat and cover about 1 min. Stir and serve. Nemo
figmo@tymix.UUCP (Lynn Gold) (10/21/84)
I have a recipe called "Hot and Sour Chicken (Hunan)" that my mother
got from her Chinese cooking teacher that sounds like what you want.
[Please excuse the broken English -- this recipe is verbatim!]
HOT & SOUR CHICKEN (HUNAN)
1 lb. chicken meat (cut into 1 x 1 1/2") and marinate with 1 1/2 tbsp.
cornstarch, 1/2 tsp. salt, 1/4 tsp pepper powder and 1 tbsp oil
for 1/2 hour
1 small fresh green pepper and 1 red pepper, cut into 1 inch squares
1 chopped hot pepper
3/4 cup sliced bamboo shoots
25 clouds ears (soak in water until soft)
1/2 cup chicken stock or water or pork broth
2 tbsp. salted black beans
1 tbsp. minced garlic
1 tbsp. minced ginger
1 tsp hot red pepper powder or 1 tsp chilli oil or both
2 chopped scallions
sesame oil (a dash)
2 tbsp. soy sauce
2 tbsp. cooking wine
2 1/2 tbsp. chinkiang vinegar
2 tsp. sugar
1 tbsp. cornstarch
1 cup oil (for deep frying chicken)
1. Heat oil, deep fry chicken for about 3 mins or until they change color,
remove and drain well from oil.
2. Removbe oil except 1 1/2 tbsp., stir-fry hot and bell peppers, bamboo
shoots, and clouds ears, add chicken stock. Cover until steam comes up,
then remove to a dish.
3. Wash wok and heat 2 tbsp. oil, add garlic, ginger, black bean and stir-
fry for 1/2 min. Add chicken, pepper powder, sprinkle wine, soy sauce
& vinegar. Stir-fry for about 1 min., then add the first mixture,
cornstarch and sugar.
--Lynn Gold
{...hplabs!oliveb!tymix!figmo}