Re: OT Dennis~ Gen taos chicken

[Guest guest]

In a message dated 6/23/2006 9:12:30 PM Central Standard Time,

betnden@... writes:

I'm wondering about something like mixing all the stuff and marinate it for

a while, then pour it in a casserole and nuke it until it's done! That's my

way of cooking. Why wouldn't that work, even if I have to pre-cook the meat

in the microwave?

Hmmm i dont know about that, but i'm sure you can do the cooking in a

skillet instead of a wok...or maybe bake the chicken in the oven? let me see

what i

can look up for ya! HUGS i am a microwave gal sometimes, but i LOVE to

cook... only no budget for it lol

[Guest guest]

this sounds so good! Thanks!

- In , N2kids@... wrote:

>

>

>

> ---------- Recipe via Meal-Master v8.02

>

> Title: MODIFIED GENERAL TAO'S CHICKEN

> Categories: Chicken, Chinese, Ethnic

> Yield: 4 servings

>

> 10 oz Chicken Legs, deboned, or

> -thighs, deboned, or

> -boneless chicken breasts

> 2 c Soya Oil

> Water chestnut flour(Powder)

> -to coat chicken pieces

>

> ------------------SEASONINGS (MIX IN BOWL------------------

> 1 tb Ginger Root, minced

> 2 Scallions, chopped

> 1 tb Garlic, minced

> 2 Thai finger peppers, crushed

> -use more or less to taste

> 1 tb Orange or lemon peel, minced

>

> --------------------SAUCE (MIX IN BOWL--------------------

> 2 tb Sugar

> 2 tb Soy Sauce

> 1 1/2 ts Vinegar

> 2 tb Cornstarch

> 1/4 c Chicken Stock

> 1 ts Sesame Oil

>

> -------------------------MARINADE-------------------------

> 1 ea Egg White

> 1 tb Cornstarch

> 1 tb Soy Sauce

>

> Cut the chicken into pieces no larger than 1 " square.

> Prepare marinade by combining egg white, cornstarch,

> and 1 tablespoon soy sauce in a large bowl. Add chicken

> pieces and set aside for two hours. In a deep pot,

> heat the oil until it reaches 350 degrees. Dredge

> marinated chicken pieces in water chestnut powder to

> coat. In a basket, or with a slotted spoon, lower

> several marinated chicken pieces into the fat. Fry

> about one or two minutes or until the chicken becomes

> crisp; test for doneness before completing the batch.

> Continue until all pieces have been fried. Set oil and

> cooked chicken pieces aside. In a wok, on high heat,

> reheat two tablespoons of the reserved oil. Add

> prepared ginger, scallions, garlic, chili peppers, and

> orange or lemon peel. Stir to prevent burning. Add the

> fried chicken and stir quickly.Add sugar, soy sauce,

> vinegar and cornstarch mixed with chicken stock.

> Remove from the heat and stir sesame oil into the

> sauce. Spoon the mixture on to a hot platter and serve

> immediately with steamed rice. Serves 4.

>

>

>

>

>

>

>

[Guest guest]

Thanks for the recipe, , I didn't have that particular one. It still

involves Wokking and a lot of work. Cook the meat, do the other stuff, wok

it, etc. I hate standing for any length of time. My back is getting worse,

and after washing a sink of dishes, I'm about to cry because of the

degenerating discs and the Sciatic nerve whatever's happening, as well as my

knees. In order to do all that cooking, I'd have to hang a cooktop out so I

could get under it and sit where I can reach it all.

I'm wondering about something like mixing all the stuff and marinate it for

a while, then pour it in a casserole and nuke it until it's done! That's my

way of cooking. Why wouldn't that work, even if I have to pre-cook the meat

in the microwave?

Dennis, not a cook but love to eat!

[ ] OT Dennis~ Gen taos chicken

>

>

> ---------- Recipe via Meal-Master v8.02

>

> Title: MODIFIED GENERAL TAO'S CHICKEN

> Categories: Chicken, Chinese, Ethnic

> Yield: 4 servings

>

> 10 oz Chicken Legs, deboned, or

> -thighs, deboned, or

> -boneless chicken breasts

> 2 c Soya Oil

> Water chestnut flour(Powder)

> -to coat chicken pieces

>

> ------------------SEASONINGS (MIX IN BOWL------------------

> 1 tb Ginger Root, minced

> 2 Scallions, chopped

> 1 tb Garlic, minced

> 2 Thai finger peppers, crushed

> -use more or less to taste

> 1 tb Orange or lemon peel, minced

>

> --------------------SAUCE (MIX IN BOWL--------------------

> 2 tb Sugar

> 2 tb Soy Sauce

> 1 1/2 ts Vinegar

> 2 tb Cornstarch

> 1/4 c Chicken Stock

> 1 ts Sesame Oil

>

> -------------------------MARINADE-------------------------

> 1 ea Egg White

> 1 tb Cornstarch

> 1 tb Soy Sauce

>

> Cut the chicken into pieces no larger than 1 " square.

> Prepare marinade by combining egg white, cornstarch,

> and 1 tablespoon soy sauce in a large bowl. Add chicken

> pieces and set aside for two hours. In a deep pot,

> heat the oil until it reaches 350 degrees. Dredge

> marinated chicken pieces in water chestnut powder to

> coat. In a basket, or with a slotted spoon, lower

> several marinated chicken pieces into the fat. Fry

> about one or two minutes or until the chicken becomes

> crisp; test for doneness before completing the batch.

> Continue until all pieces have been fried. Set oil and

> cooked chicken pieces aside. In a wok, on high heat,

> reheat two tablespoons of the reserved oil. Add

> prepared ginger, scallions, garlic, chili peppers, and

> orange or lemon peel. Stir to prevent burning. Add the

> fried chicken and stir quickly.Add sugar, soy sauce,

> vinegar and cornstarch mixed with chicken stock.

> Remove from the heat and stir sesame oil into the

> sauce. Spoon the mixture on to a hot platter and serve

> immediately with steamed rice. Serves 4.