Description: The Interactive Cooking Show: Culinary Secrets - General Tso’s Chicken
Ingredients:
8 oz Tenderized chicken: Procedure>>
1 Tablespoon Oil
2 dry, fried chilies
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
6 oz Yu shong sauce
4 oz Blanched broccoli (do not add salt to blanching water)
Slurry as needed ( cornstarch and water )
Procedure:
Place chicken in the deep fryer at 300 F and cook until golden brown. Make sure you move the chicken around or it will stick to the fryer. Remove from oil and place in a bowl with absorbent paper. Put aside. Put one tablespoon of oil in the wok and add in chilis, garlic and ginger and cook until very aromatic. Be careful not to burn! Add in sauce, stir until garlic and ginger is fully incorporated. Thicken with the slurry. Add in meat and stir until the sauce coats the meat. Add the broccoli and stir until the broccoli is fully covered by the sauce. Serve with pork fried rice.
Notes:
They partially cooked the slurry. It was thick enough to keep it from separating and also did a great job thickening.
Recipe Type: Authentic
Recipe Author: Chef Tomm
Show: The Interactive Cooking Show: Culinary Secrets
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.cheftomm.com/GTC1.pdf
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Chef: Tomm
Meats: boneless chicken
Produce: broccoli, ginger, garlic
Seasonings: dried chilies
Sauces: Yu Shong sauce
Other: corn starch, oil
Cooking Method:
8 oz Tenderized chicken: Procedure>>
1 Tablespoon Oil
2 dry, fried chilies
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
6 oz Yu shong sauce
4 oz Blanched broccoli (do not add salt to blanching water)
Slurry as needed ( cornstarch and water )
Procedure:
Place chicken in the deep fryer at 300 F and cook until golden brown. Make sure you move the chicken around or it will stick to the fryer. Remove from oil and place in a bowl with absorbent paper. Put aside. Put one tablespoon of oil in the wok and add in chilis, garlic and ginger and cook until very aromatic. Be careful not to burn! Add in sauce, stir until garlic and ginger is fully incorporated. Thicken with the slurry. Add in meat and stir until the sauce coats the meat. Add the broccoli and stir until the broccoli is fully covered by the sauce. Serve with pork fried rice.
Notes:
They partially cooked the slurry. It was thick enough to keep it from separating and also did a great job thickening.
Recipe Type: Authentic
Recipe Author: Chef Tomm
Show: The Interactive Cooking Show: Culinary Secrets
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.cheftomm.com/GTC1.pdf
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