Shawn Highfield wrote to Dave Drum <=-
the evening of Thanksgiving I tackled Robin's overload on Friday.
And finished it up (with the poocjes' help with clean-up Saturday.
Dave, I'm sure glad the doggo's were there to help you clean that up.
They do the lords work. (This is how my FIL's dog seems to think)
They're pretty good mutts, except the blue-tick beagle bitch. She has
the most annoying bark/bay and will not shut up. Until we put the anti-
bark shocker on her neck.
Discovered something they won't "clean up" the leftovers last evening.
I had nuked up a Cafe Steamers version of General Tso's chicken - as a
shortcut because I didn't feel like cooking nor going out. It was tasty
and hit the spot. But when I put the dish on the deck for Izzy (the old
bark box) took one lick, she turned and went to the water dish. Jasper,
the 13 year old pit bull mix (and roadblock)) sniffed it, put his nose
in the air and went to flop down where he could best block foot traffic.
And Eva, the shy "rescue" mix didn't even approach. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Best General Tso's Chicken
Categories: Poultry, Fruits, Vegetables, Chilies, Herbs
Yield: 4 servings
1 1/2 lb Boned, skinned chicken
- thighs; in 2" pieces
1/3 c + 1 Tb cornstarch; divided
1 lg Egg; lightly beaten
1/4 c Soy sauce; divided
1/2 c Chicken stock
1 tb Rice vinegar
1 tb Shaoxing wine
2 tb Apricot jam
1 tb Tomato paste
2 tb Oil; plus more for frying
1 tb Grated ginger
1 ts Grated garlic
1/4 c Dried Tianjin chilies (or
- Cayenne)
Toasted sesame oil; for
- serving (opt)
Thin sliced scallions; for
- serving
Steamed jasmine rice; for
- serving
To a medium bowl, add the chicken, ? cup cornstarch,
egg, and 2 tablespoons soy sauce. Toss well to coat,
then set aside to marinate at room temperature for 15
minutes.
To a small bowl, add the chicken stock, remaining 1
tablespoon cornstarch, vinegar, wine, apricot jam,
tomato paste, remaining 2 tablespoons soy sauce, and 1/2
cup cold water. Whisk to combine.
Line a large plate or baking sheet with paper towels and
set by the stove. In a wok or large, deep skillet fitted
with a deep-fry thermometer, add enough canola oil to
reach 3 inches up the sides of the wok. Preheat the oil
to 375°F over medium-high heat. Working in batches, use
your hands or a slotted spoon to lift the prepared
chicken from the marinade, shake off any excess, and add
to the oil. Cook, stirring occasionally, until crispy
and cooked through, about 4 minutes per batch. Using
tongs or a heat-resistant slotted spoon, transfer the
chicken to the prepared plate. Repeat this process with
the remaining chicken.
Discard the frying oil. Return the wok to high heat and
add 2 tablespoons canola oil. When the oil is hot, swirl
to coat the bottom and sides, then add the ginger and
garlic. Stir-fry until the aromatics are fragrant but
not yet browned, about 20 seconds, then stir in the
chiles and cook until they begin to soften, plump, and
turn a deep tobacco-brown color, 15-20 seconds more.
Keeping your head away from the area above the stove,
add the chicken stock mixture (it will sizzle and steam
up violently). Bring to a boil, then adjust the heat to
maintain a strong simmer. Cook, stirring occasionally,
until the sauce is thickened and glossy, 7-10 minutes.
Return the chicken to the wok, stirring well to coat.
Continue cooking until the chicken is heated through,
about 2 minutes more. Remove the wok from the heat, then
transfer the chicken to a serving platter. Drizzle with
sesame oil (if using), top with scallions, and serve
with rice.
BY Kat Craddock
Yield: serves 4
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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