*  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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