General tso's chicken (heriteau)

Yield: 6 Servings

Measure Ingredient
4 larges Chicken legs including
\N \N Thighs, boned, cut into
\N \N 1/2-inch pieces
1 \N Egg, slightly beaten
½ tablespoon Vegetable oil
½ tablespoon Cornstarch
\N \N Vegetable oil
2 \N Green onions, trimmed to
\N \N 4 inches
1½ tablespoon Light soy sauce
1½ tablespoon Mushroom soy sauce
1½ tablespoon Rice wine or dry sherry
2 \N 1/2-inch thick pieces fresh
\N \N Ginger, peeled
\N \N Fresh pepper
3 tablespoons Chicken bouillon
1 teaspoon Brown sugar
1 tablespoon Cornstarch
1 teaspoon Rice or cider vinegar
½ tablespoon Chili paste (more, if you
\N \N 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 1½ 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

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