GENERAL TSAO'S CHICKEN Marinade:
3 tablespoons Chinese rice wine or dry sherry l 1/2 tablespoons oyster flavored sauce 2 teaspoons cornstarch 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces Combine marinade ingredients in a non-metallic bowl or ziploc bag. Submerge washed chicken in marinade covering all portions. Allow to stand for 20 to 30 minutes, turning occasionally. Sauce: 1/4 cup chicken broth 1 tablespoon rice vinegar 2 tablespoons dark soy sauce 1 tablespoon sugar 2 teaspoons sesame oil 2 tablespoons cooking oil 6 small dried red chilies 1 tablespoon garlic, minced 2 tablespoons fresh ginger, minced 2 green onions, cut into 1-inch lengths 1/2 teaspoon crushed dried red chilies 1 1/2 teaspoons cornstarch, dissolved in water 1/4 cup peanuts, coarsely chopped Mix sauce ingredients well in a small bowl. Place a wok over high heat and add oil, swirling to coat sides. Stir-fry the chilies for 30 seconds. Add chicken and cook two minutes. Stir in garlic, ginger, green onions, and crushed chilies; cook for one minute. Pour in sauce and stir fry for one minute. In a cup, combine cornstarch with 1 tablespoon cold water and stir until smooth. Pour slowly into the wok and cook until sauce bubbles and thickens. Serve chicken garnished with a sprinkling of peanuts. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
