General Tsao's Chicken Recipes

Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)


Meat:
3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep−frying
2 cups sliced green onions
16 small dried hot peppers


Method:
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup
soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until
sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are
coated evenly. Add cup of vegetable oil to help separate chicken pieces.
Divide chicken into small quantities and deep−fry at 350 degrees until
crispy. Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot. Add onions
and peppers and stir−fry briefly. Stir sauce and add to wok.
Place chicken in sauce and cook until sauce thickens.

Cashew Chicken Recipes

Ingredients:

3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4−oz)


Method:
Slice breasts horizontally into very thin slices and cut into inch squares.
Place on tray. Prepare vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.
Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet
over moderate heat, add all the nuts, and cook 1 min shaking the pan,
toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry
chicken quickly, turning often until it looks opaque. Lower heat to low. Add
pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove
cover, add soy sauce mixture, bamboo shoots, and cook until thickened,
stirring constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately.

Hong Kong-style Chicken Porridge

Ingredients:
· ¼ kg of rice, washed
· 1 liter of water
· ½ teaspoon pepper
· 1 whole chicken, halved
· 4 cloves garlic
· salt to taste
· Eggs taste
· 2 tablespoons cooking oil

Supplementary Ingredients:
· 5 cakwe sliced ​​fruit
· 2 tablespoons green onions / tongcay
· 1 tbsp fried onions
· soy sauce
· condiment bottles lampung

Method:
· Boil chicken with 1 liter of water and a little salt. Once cooked lift then drain.
· Remove chicken meat from bones, cut into dice-shaped or shredded-suwir, set aside.
· Saute garlic in hot oil until fragrant, enter the rice, pepper, stir for 3 minutes, remove from fire.
· Enter stir rice into boiling water remaining chicken (broth), cook until done.
· Enter boiled chicken cutlet, pepper, and salt.

How to Serve:
· Prepare a bowl, break eggs and place in bowl.
· Pour hot puree on the egg.
· Sprinkle slices cakwe, scallions / tongcay, fried onions and soy sauce if not salty and spicy sauce if you wish.

For 4-5 people.