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Chinese General Tsao s Chicken 1


1 lb boneless chicken breasts cut into 1, in pieces
3 tbsp soy suace
3 tbsp cornstarch
1 egg white beaten until frothy
1 cup veg. oil
3 hot dried chili peppers, broken in, half
2 cloves garlic finely chopped
1 piece ginger root (1 in) peeled and, finely chopped
1 tbsp white wine vinegar
1 tbsp white wine
1 tsp cornstarch
1 tsp sesame oil
1/2 tsp salt
1 tsp brown sugar

Wow, with over a dozen Chinese or Oriental cookbooks, I had a hard
time finding this recipe! It is probably called something else (like
spicy fried chicken) and I really do have a dozen recipes.
:) This one is from _Elegant_ Entertaining_Cookbook_ by Myra Sable of
Sable and Rosenfeld, Bantam books.

General Tsao was a real person, general and poet who lived in China
155-220 AD.

rn e in the frig for 1 hour.

Heat the oil in a wok. Deep fry the chicken, a few pieces at a time,
about 1 minute or until golden brown. Remove and drain on paper
towels. Pour all but 2 TB of the oil out of the wok.

To the oil in the wok, add the chili peppers, garlic and ginger,
stir-fry 2 minutes.

In a small bowl, combine the remaining soy sauce, vinegar, white wine
and 1 tea cornstarch, mix until smooth. Stir in sugar, sesame oil and
salt. Pour into wok, cook, stirring for 2 minutes until thickened.

Return chicken pieces to wok, mix well and serve.


Servings: 6



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