Title: General Tso's Chicken #06
Categories: Poultry
Yield: 6 Servings

4 lg Chicken thighs
1/2 tb Vegetable oil
1/2 tb Cornstarch
1 Egg; slightly beaten

----------------------------------SAUCE 1----------------------------------
2 Green onions; trimmed
Ginger; peeled
Fresh pepper
1 1/2 tb Light soy sauce
3 tb Chicken bouillon
1 1/2 tb Mushroom soy sauce
1 ts Brown sugar
1 1/2 tb Rice wine or dry sherry
1 tb Cornstarch
2 Pieces ginger; sliced 1/8"
-thick

----------------------------------SAUCE 2----------------------------------
1 ts Rice or cider vinegar
1/2 tb Chile paste
1 ts Sesame oil (optional)

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 Sauce
1. In a small bowl, combine the ingredients for Sauce 2. Place the measured
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? oven.

Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil. Heat the
oil to high (400-), or until a day-old cube of bread browns in just under 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?) 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.

From: "Fast and Easy Oriental Wok Cooking" by Jacqueline Heriteau

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.