Subj : Gen. Tso vs King Pao
To   : DAVE DRUM
From : JIM WELLER
Date : Mon Oct 17 2022 21:28:00

-=> Quoting Dave Drum to Dale Shipp <=-

 DD> Kung Pao and General Tso seem to be close cousins.

They are sort of similar:

Kung Pao chicken is a stir-fried traditional Chinese Sichuan dish,
with chicken, peanuts, vegetables and chile peppers. The sauce over
here is a combination of soy sauce, rice vinegar and sugar. Corn
starch can be used as a thickener.  The North American rendition is
significantly sweeter and will sometimes include bell peppers.

General Tso's Chicken is deep-fried and coated with a syrupy orange
flavoured sweet and sour sauce. It is a modern American invention by
a Hunan chef in Washington who made it mild (for Hunanese food) and
sweet to suit his customers' tastes and Henry Kissinger helped make
the dish and the restaurant popular in the 1970s.
                                                   
General Tso's chicken is not yet common in Canada, at least not by
that name.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken With Orange Peel, Szechuan Style
 Categories: Chinese, Chicken, Fruit
      Yield: 4 servings
 
      1 lg Orange
      2 lg Whole chicken breasts;
           Skinned and boned
      1 tb Soy sauce
      1 tb Dry sherry
      4    Green onions; cut into
      2    Inch pieces
      1 ts Minced, peeled ginger root
  2 1/2 ts Cornstarch
    1/2 ts Sugar
    1/2 ts Salt
    1/2 c  Orange juice
    1/4 c  Salad oil
    1/4 ts Crushed red pepper
 
  With vegetable peeler, cut peel from orange into 1 1/2 inch-wide
  pieces, being careful not to cut into white membrane. Cut pieces
  into 1 1/2 inch-long strips. On small cookie sheet, let peels dry
  slightly in 200^F. oven 30 minutes.
  
  Cut chicken into 1 1/2-inch pieces.  In medium bowl, mix well
  chicken, soy sauce, sherry, green onions, red pepper and ginger.
  In small bowl, mix well cornstarch, sugar, salt and orange juice.
  Cover and refrigerate both.
  
  About 15 minutes before serving:  In 10-inch skillet over medium
  heat, in hot oil, with slotted spoon, stir-fry peels until crisp
  and edges are slightly browned, about 2 minutes;drain on paper
  towels.
  
  In remaining oil in skillet, over high heat, stir-fry chicken
  mixture until chicken loses pink color and is tender, about 4
  minutes. Stir orange-juice mixture, then add to chicken and
  stir-fry until mixture is slightly thickened and coats chicken.
  
  Spoon onto warm platter; sprinkle with peels.
  
  Posted by Jim Applebury
  FROM: The Good Housekeeping Illustrated Cookbook

MMMMM

Tien Tsin chilies ... are *much* hotter

Cheers

Jim

.... Why would anyone eat a chile called The Apocalypse Scorpion?

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

.