Source(google.com.pk)
Chinese eating and drinking habits differ greatly from those in the West. Westerners eat more meat while Chinese eat more vegetables, especially the traditional cereals. (Cereals are said to have been discovered by Shen Nong, the chief of the ancestors of remote antiquity.) China began growing the five cereals as food crops during the Zhou Dynasty.
The Zhou Dynasty was the most prosperous period of the slave society, and during this time politics, economics and culture advanced greatly. It was the strongest of the three slave dynasties: Xia, Shang and Zhou.
The history of this dish has been thoroughly described by at least two authors. Fuchsia Dunlop gives an excellent account, and a recipe for the unsweetened Hunanese version, originated by chef Peng Chang-kuei, in her excellent book, Revolutionary Chinese Cookbook. Similarly, Jennifer 8. Lee describes with delicious humor her search for the original General Tso's Chicken in The Fortune Cookie Chronicles.
The attraction of this dish is doubtless in its simplicity of flavor and texture-- the chicken is chewy/crisp on the outside, moist on the inside, all drenched in a dark, spicy, sweet and tangy sauce. The secret to a chewy/crisp exterior is double frying, utilized by Chinese chefs in a number of dishes where crispness of an otherwise moist item is desired.
General Tsao's Chicken II
"A genuinely mouthwatering dish with an Asian kick that will knock your chopsticks off! Don't be fooled by other General Tsao impostors: this is simply the best Chinese chicken you will ever have. With a flair of peanut oil, a streak of sesame, a dash of orange, and a sweet spot for hot, this is sure to be a favorite. Just don't forget to deep-fry twice! Serve with steamed broccoli and white rice."
Ingredients
Original recipe makes 6 servingsChange Servings
4 cups vegetable oil for frying
1 egg
1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon white sugar
1 pinch white pepper
1 cup cornstarch
2 tablespoons vegetable oil
3 tablespoons chopped green onion
1 clove garlic, minced
6 dried whole red chilies
1 strip orange zest
1/2 cup white sugar
1/4 teaspoon ground ginger
3 tablespoons chicken broth
1 tablespoon rice vinegar
1/4 cup soy sauce
2 teaspoons sesame oil
2 tablespoons peanut oil
2 teaspoons cornstarch
1/4 cup water
Check All Add to Shopping List
Directions
Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.
Chinese Recipes Easy Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Recipes Easy Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Recipes Easy Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Recipes Easy Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Recipes Easy Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Recipes Easy Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Recipes Easy Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Recipes Easy Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Recipes Easy Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Recipes Easy Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Recipes Easy Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
No comments:
Post a Comment