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General Tso’s Chicken

testthumbThis is an authentic recipe taken from a famous Chinese restaurant in Fremont California.In this episode Chef Tomm shows you how to make General TSO’s chicken step by step. Don’t forget to check the recipe for details.

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This is an authentic recipe taken from a famous Chinese restaurant in Fremont California. I feel very fortunate to have been able to go into this restaurant for several weeks to observe and try a few things out. After developing these recipes I had the Chef come down and cooked the food for her to ensure that I got it right.  There are three major parts to the recipe.  Tenderizing the meat, Making the sauce, making the finished dish.  I always wondered how they made the meat so tender, after watching the tenderizing process I fully understood.  They also add a small amount of baking soda which breaks down the connective tissues.  The “ Mother Sauce “ Yu shong was simple to make and very tasty.  When I first went to the restaurant I had no idea that they used “mother sauces “ They have three of these white, brown and yu shong.  With these sauces you can pretty make up to 75% of all dishes made in a Chinese restaurant.

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Tenderizing Process Chicken

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Small batch chicken light meat

1#        Sliced chicken breast

¼ tsp   Salt

1/8 tsp White pepper

½  tsp  Baking soda

Place meat in bowl.   Add all ingredients and mix until incorporated. Pick the meat up and slam into bowl 10-15 times, don’t worry you won’t break it.

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1          Egg white

Add in egg and mix until fully incorporated.  Again pick the meat up and slam into bowl 10-15 times.

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1 Tbs   Water

1/2C    Corn starch

Add in slurry and mix until fully incorporated. Pick the meat up and slam into bowl 10-15 times.

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1 Tbs   oil

Add in Oil and mix until fully incorporated.

Store mixture overnight, you can also hold this for immediate use.

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1C       Kikkoman soy sauce

1/8C    Pearl River dark soy sauce

1 1/4C Sugar

¾C      Rice  Vinegar

3Tbs    Black vinegar

¼ C     Rice wine

1/8 C   Chopped fresh ginger

1/8 C   Chopped fresh garlic

½ tsp   White pepper

½ tsp   Ground toasted Szechuan peppercorns

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Method:

Mix all ingredients together.  Let sit overnight.

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Legend

Tbs=Tablespoon                      tsp=teaspoon

C=Cup                                                oz= ounces

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Watching this get put together was really interesting.  In a normal restaurant the Chef will call out the order to be made but in this restaurant the expediter took all of the ingredients and put it on a plate and gave it to one of the three line cooks.  The cook would then make the dish very quickly.  Another really interesting thing I saw here was that they partially cooked their slurry.  It was thick enough to keep it from separating and also did a great job thickening.


General Tso’s Chicken

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8 oz     Tenderized chicken

1 Tbs   Oil

2          dry, fried chilies

1 tsp    finely chopped ginger

1 tsp    finely chopped garlic

6 oz     Yu shong sauce

4 oz     Blanched broccoli (do not add salt to blanching water)

Slurry as needed ( cornstarch and water )

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Method:

Place chicken in the deep fryer at 300F and cook until golden brown.  Make sure you move the chicken around or it will stick to the fryer.  Remove from oil and place in a bowl with absorbent paper.  Put aside.  Put one T of oil in the wok and add in chilis, garlic and ginger and cook until very aromatic.  Be careful not to burn!  Add in sauce, stir until garlic and ginger is fully incorporated.  Thicken with the slurry.  Add in meat and stir until the sauce coats the meat.  Add the broccoli and stir until the broccoli is fully covered by the sauce.  Serve with pork fried rice.

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Legend

Tbs=Tablespoon                      tsp=teaspoon

C=Cup                                          oz= ounces

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