Home | Sitemap | RSS Feed | Bookmak Us
You are: Home>Cuisine>

    How do chinese restaurants make general tso's chicken?

  • Views:    Font: [ Large Medium Small ]
Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do chinese restaurants make general tso's chicken?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do chinese restaurants make general tso's chicken?),it will help you,my kids.
I can't find a recipe for the sweet and spicy brown sauce used in making general tso's chicken in many chinese restaurants. Can anyone help me?

Answer:
General Tso's Chicken
By S. John Ross

It's not really a Chinese dish, but it's nevertheless one of the most popular dishes at Chinese restaurants here where I live, and elsewhere. General Tso's Chicken is very inexpensive to make, but some restaurants charge rather a lot for it, usually putting it with "Chef's Specialities" and the like on the menu, rather than with the ordinary chicken dishes. No fair! This is how to make it.

* 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.

Notes

The basis for this recipe was compiled from over forty different versions of the dish, combining the best aspects of each, averaging sauce ratios, and simplifying the basic dish to it's core ingredients.
pigeon traps on roof.
mmmm I love General Tso's chicken....if you try one of these reciepe's and like it let me know.

I am putting this question on WATCH.

Also be sure to use CHICKEN BREAST. Don't just use poor quality meat.
I don't know, but it's my favorite!
I love laughing at ignorant racist people. They are ridiculously hilarious. And sad. Poor, poor idiots.

Anyways! you can try this recipe I found:

INGREDIENTS:
1 pound chicken thighs, boneless
1 tablespoon light soy sauce
1 egg, lightly beaten
freshly ground black or white pepper, to taste
Cornstarch, as needed

Sauce:
2 tablespoons dark soy sauce
1 tablespoon rice vinegar
2 teaspoons Chinese rice wine or dry sherry
1 tablespoon granulated sugar
3 tablespoons chicken broth or water
1 tablespoon minced ginger
2 teaspoons minced garlic
2 teaspoons cornstarch for thickening sauce, optional
Other:
3 green onions (spring onions, scallions)
5 to 10 small dried red chilli peppers, according to taste
3 – 4 cups oil for deep-frying and stir-frying, as needed

PREPARATION:
1. Cut the chicken into 1-inch cubes. Combine the chicken cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in.

2. Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. Set aside. Thinly slice the green onions.

3. Heat the oil in a wok to between 350 and 360 degrees Fahrenheit (175 - 180 degrees Celsius). Drop the chicken cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (3 to 4 minutes). Remove the chicken cubes and drain on paper towels.

4. Drain and clean out the wok. Heat 2 tablespoons oil. When the oil is hot, add the sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).

5. Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned (about 1 minute).

6. Push the chicken up to the sides of the wok. Give the sauce a quick restir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 - 2 minutes to thicken.

7. Mix the sauce with the chicken. Cook and stir for another 2 minutes, stirring, until the chicken is nicely coated with the sauce. Serve immediately.

**I would suggest serving with jasmine rice. Jasmine rice is the ideal Asian rice, with a great aroma, and a nice texture that is really nice with the chicken. I eat jasmine rice with everything. They sell them in bags and boxes at large super/hypermarkets. Just remember to rinse the rice a few times before cooking it. You can also serve it with steamed broccoli.


Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.

PRE: How do chinese resturants get their beef and chicken soooo tender?   NEXT: How do chinese people eat so much rice yet i rarely see an overweight china man?