-- card: 8160 from stack: in -- bmap block id: 0 -- flags: 0000 -- background id: 2785 -- name: -- part contents for background part 20 ----- text ----- ••• Credits ••• From: margoli@IBM.com (Larry Margolis) Date: 7 Nov 90 22:31:08 GMT Newsgroups: rec.food.recipes -- part contents for background part 15 ----- text ----- CHICKEN -- part contents for background part 14 ----- text ----- General Tso's Chicken -- part contents for background part 13 ----- text ----- Siam Oriental Restaraunt as prepared by Chef Paul Kaewprasart Voted one of the top 10 dishes in Columbus by Columbus Monthly Magazine. 3 pounds dark deboned chicken meat cut into large chunks 1/4 cup water 1/2 cup cornstarch 1 1/2 tsp minced garlic 1/4 cup soy sauce 1 1/2 tsp minced ginger 1 tsp white pepper 3/4 cup sugar 1 egg 1/2 cup soy sauce 1 cup cornstarch 1/4 cup white vinegar 1 cup salad oil 1 1/2 cups hot chicken broth 2 cups scallions, diced 1 tsp M.S.G. (optional) 16 small dried hot peppers To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and M.S.G. and stir until sugar disolves. Refrigerate until needed. In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on a paper towel. Place a small amount of oil in wok and heat until wok is hot. Add scallions and peppers and stir-fry briefly. Stir sauce; add to wok. Place chicken in sauce and cook until sauce thickens. Add either cornstarch or water as needed. Serve with rice. Serves 6 - 8. Source: From "A Taste Of Columbus" Volume III Favorite recipes from leading Central Ohio Restaurants. == Larry Margolis, MARGOLI@YKTVMV (bitnet), MARGOLI@IBM.COM (csnet) -- part contents for background part 32 ----- text ----- 0