Subj : Gen. Tso vs King Pao
To   : DAVE DRUM
From : JIM WELLER
Date : Sat Oct 22 2022 19:40:00

-=> Quoting Dave Drum to Jim Weller <=-

 DD> When I wore a yunger man's cothes almost all "Chinese" I
 DD> encountered was Cantonese. But I am heartily glad that Sichuan,
 DD> Hunanese, Mandarin and Mongolian styles have caught on.
                                                                       b
Canadian-Chinese food is largely based on Cantonese cuisine but
adapted for local ingredients and tastes. Most of our Chinese-
Canadians actually have roots in Hong Kong and not Guangdong. But
our restaurateurs have certainly learned how to make popular Sichuan
and Hunan dishes. Mandarin is a language and not a region or a
people. If you mean Beijing cuisine, yeah they do that too here,
along with Shanghai style dishes. (Most of the Chinese winter
tourists who come to Yellowknife are from Beijing and Shanghai. I
doubt if traditional Mongolian food is made much here except maybe
for a couple kinds of dumplings. Very few people in North America
lust from boiled mutton, barley gruel or dried Yak yogurt balls!
                              
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tangerine Peel Chicken
 Categories: Chinese, Chicken, Chilies, Wine
      Yield: 4 servings
 
      1 lb Chicken
      1 ts Ginger (minced)
      1    Scallion (minced)
      2    Dried Chillies
      1    Dried Tangerine Peel
           Crumbled
           Oil for deep frying
           SEASONING A:
    1/2 ts Salt
    1/2 ts MSG (optional)
    1/2 ts Dark soy sauce
    1/2 ts Sam Shu wine
      2 ts Cornstarch
           SEASONING B:
  1 1/2 ts Sugar
    1/2 ts MSG (optional)
    1/2 ts Dark soy sauce
      2 ts Light soy sauce
      1 ts Shao Hsing wine
      2 ts Black vinegar
      3 dr Sesame oil
           THICKENING SAUCE:
    1/2 ts Cornstarch
      1 tb Water
 
  Wash chicken and cut into 2cm (3/4 inch) cubes. Mix thoroughly with
  the minced ginger and scallion, then add the Seasoning A ingredients
  and marinate for 15 minutes. Mix Seasoning B ingredients and set
  aside. Heat the wok until smoking, add the oil and when very hot deep
  fry the chicken pieces for 1 1/2 minutes, until golden. Drain chicken
  pieces, discard most of the oil. Reheat the wok and stir-fry the
  chillies and crumpled tangerine peel until they darken. Add chicken
  pieces and stir. Add Seasoning B and the thickening sauce and
  stir-fry until the seasoning coats the chicken. Serve.

  Source not noted

  Sam Shu "wine" is a triple distilled Baijiu made from sorghum and
  is any where from 80 to 120 proof. There are no close substitutes,
  but one can use a rice wine, whisky or just skip it altogether.

  Shao Hsing wine is rice wine. You can sub dry sherry, mirin, sake,
  dry vermouth or white grape juice + rice vinegar.

  JW
 
MMMMM



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)

.