- 2 hot house cucumbers, thinly sliced
- 2 fresh hot red chiles, thinly sliced
- 2 large handfuls fresh mint leaves
- 2 cups rice vinegar
- 4 teaspoons sugar
- Salt and freshly ground black pepper
1 lb chicken thighs, boned and cubed 3 eggs, beaten 1/2 cup and 2 tsp cornstarch 5 dried pepper pods 1-1/2 tbsp rice vinegar 2 tbsp rice wine 3 tbsp sugar 3 tbsp soy sauce In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If the mixture bonds too well, add some vegetable oil to separate the pieces. In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce. First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400o). Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated). Second-Stage Frying: Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown. The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes). Serve immediately. Serves 4, along with steamed broccoli and rice. Variations and Substitutions Sherry substitutes well for the rice wine, but avoid "cooking sherry" if you can. Sugar in the sauce ranges from as little as a few teaspoons to a full half-cup in some recipes. Soy sauce, too, varies dramatically, rising as high as double that listed above. Nearly any sort of vinegar can be used. In some recipes, a tablespoon of soy sauce is added to the egg-and-cornstarch blend. In others, the chicken itself is marinated before being used, in either soy, wine, vinegar, or some combination of those. Many recipes include a much lighter egg-and-cornstarch coating for the chicken (about 2 tbsp of starch and two eggs). I prefer the heavier coating; adjust to taste. Optional Sauce Ingredients: A grind of fresh black pepper, a teaspoon of sesame oil, a teaspoon of MSG, a clove or two of garlic, a couple of fresh chopped scallions or green onions, 1-2 teaspoons of Chinese chili sauce, fresh ginger, a teaspoon of hoisin sauce, the minced rind of an orange, and many other items may be added to the sauce. Any vegetal additions should be added to the oil along with the chicken (the ginger can burn easily - add it last). Light Tso Sauce: The traditional sauce for General Tso's is a heavy, spicy glaze, different from the lighter broth-based sauces found on most other Chinese dishes. Some prefer a lighter Tso sauce, too, and this can be achieved by tripling the cornstarch in the sauce and adding a half-cup of fluid. The "fluid" can be chicken broth, water, or even fruit juice (both orange and pineapple have been used). Cook the sauce only 'til it thickens, instead of waiting for a glaze. This version of the sauce is actually more common in the local restaurants; if you're a Tso fan, it might be what you're used to. History General Zou Zong-Tang was a general of the Qing (Manchu) Dynasty of China, responsible for supressing Muslim uprisings. His name was used to frighten Muslim children for centuries after his death. It is questionable whether or not the General (or his quartermaster) actually invented General Tso's Chicken . . . it seems more likely to have been the invention of Taiwanese immigrants to the United States and Europe, and then (according to some folks who've done some poking into that side of the history) popularized at a New York restaurant in the 1970s. Alternate spellings include General Cho, General Zo, General Zhou, General Jo, and General Tzo. It's pronounced "Djo," with the tongue hard against teeth.
Yield: 4 servings 1/2 pound boneless tender beef steak 1 tablespoon cornstarch 4 tablespoons Kikkoman Soy Sauce, divided 1 teaspoon sugar 1 teaspoon minced fresh ginger root 1 clove garlic, minced 1 pound fresh broccoli 4 teaspoons cornstarch 3 tablespoons vegetable oil, divided 1 onion, chunked Hot cooked rice Cut beef across grain into thin slices. Combine 1 Tbsp. each cornstarch and soy sauce with sugar, ginger and garlic; stir in beef. Let stand 15 minutes. Meanwhile, remove flowerets from broccoli; cut in half lengthwise. Peel stalks; cut crosswise into 1/8-inch slices. Combine 4 teaspoons cornstarch and remaining 3 Tbsp. soy sauce with 1-1/4 cups water. Heat 1 Tbsp. oil in large skillet or wok over high heat. Add meat and stir-fry 1 minute; remove from pan. Heat remaining 2 Tbsp. oil in same pan. Add broccoli and onion; stir-fry 4 minutes, or until vegetables are tender-crisp. Stir in meat and soy sauce mixture; bring to boil. Cook and stir only until sauce thickens. Serve immediately over rice.
2 tbsp panang curry paste
1 ¼ cups coconut milk
1 tbsp sugar
2 tbsp soy sauce
Red bell pepper, kaffir lime leaves shredded (garnish)
Place a pan over medium high heat, and add ¼ cup of the coconut milk, add the curry paste, and stir it until the oil begins to separate out. Add the remaining coconut milk and the salmon. Let it cook for a while then add sugar, soy sauce. Remove from the heat and garnish with red bell pepper, lime leaves. Serve with rice. (1 serving)