General Tso's Chicken (Heriteau)
chicken, chinese, mushrooms
4 large chicken legs including
1 thighs, boned, cut into
1 1/2-inch pieces
1 egg, slightly beaten
1/2 tablespoon vegetable oil
1/2 tablespoon cornstarch
1 vegetable oil
----SAUCE 1----
2 green onions, trimmed to
1 4 inches
1 1/2 tablespoon light soy sauce
1 1/2 tablespoon mushroom soy sauce
1 1/2 tablespoon rice wine or dry sherry
2 1/2-inch thick pieces fresh
1 ginger, peeled
1 fresh pepper
3 tablespoon chicken bouillon
1 teaspoon brown sugar
1 tablespoon cornstarch
----SAUCE 2----
1 teaspoon rice or cider vinegar
1/2 tablespoon chili paste (more, if you
1 like hot food)
1 teaspoon sesame oil (optional)
=20 In a medium bowl, combine the chicken with the egg, oil, and cornstarch. = In a blender or food processor, or by hand, combine the ingredients for Sauc= e 1. In a small bowl, combine the ingredients for Sauce 2. Place the measur= ed 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=A1 o= ven. =20 Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil. Heat the oil to high (400=F8), or until a day-old cube of bread browns in just und= er 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 wok= . Reduce the heat to medium (350=A1) and stir in Sauce 1. As soon as it bubbles, stir in the chicken. Sprinkle Sauce 2 over the chicken, stir-fry= 1 minute more, then turn into the serving dish. Scrape the sauce over the chicken and serve at once. =20 From: "Fast and Easy Oriental Wok Cooking" by Jacqueline Heriteau =20
Yield: 6 servings