Subj : Gen. Tso vs King Pao
To   : SHAWN HIGHFIELD
From : JIM WELLER
Date : Sat Oct 22 2022 19:42:00

-=> Quoting Shawn Highfield to Jim Weller <=-

 -=> JIM WELLER wrote to DAVE DRUM <=-
 
 JW> General Tso's chicken is not yet common in Canada, at least not by
 JW> that name.

 SH> It's very common here in Ontario.

Something similar is made here but it's called spicy orange
chicken.

 SH> So popular there is a version at a few Indian restaurants
 SH> where it's served with cauliflower instead of chicken.

I would like that. I'm gonna so that with the next cauliflower I buy.

 SH> Some old school cantonese places in town call it "General's
 SH> chicken"

Old school Cantonese cooks can make anything! One talented guy here
started a place called The Pan Asia House and he did various
flavours of Chinese including some northern and northwestern lamb
dishes but also Korean, Thai and Malaysian dishes. He didn't
attempt Vietnamese or Japanese food but that was solely because
there were already two good places each serving those foods and he
wanted to introduce Yellowknifers to new things.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bobby's Orange Chicken
 Categories: Chinese, Chicken
      Yield: 8 Servings
 
           CHICKEN:
      2 lb Boneless skinless chicken
           Breasts (cut into 1-1/2"
           Cubes)
  1 1/2 c  All purpose flour
      1    Egg (beaten)
    1/4 ts Salt
    1/4 ts Pepper
           Oil (for frying)
           ORANGE SAUCE:
  1 1/2 c  Water
    1/4 c  Orange juice
      2 tb Lemon juice
    1/4 c  Rice vinegar
  2 1/2 tb Soy sauce
      1 tb Orange zest (grated)
    1/4 c  Packed brown sugar
    1/2 ts Ginger root (minced)
    1/2 ts Garlic (minced)
      2 tb Green onion (chopped)
      1 ts Red pepper flakes
      3 tb Cornstarch
      2 tb Water
 
  Combine flour, salt, and pepper. Dip chicken in egg mixture and
  shake in flour mixture to coat. Deep fry chicken in batches at 375
  degrees in a deep fryer (or use a wok) until completely cooked.
  
  Meanwhile, in a large saucepan combine 1 1/2 cups water, lemon
  juice, orange juice, rice vinegar, and soy sauce. Blend well over
  medium heat for a few minutes. Stir in brown sugar, orange zest,
  ginger garlic, and onion. Bring to a boil.
  
  Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix
  thoroughly. Slowly stir cornstarch mixture into sauce until it
  thickens. Pour sauce over breaded chicken, and if desired add red
  pepper flakes and garnish with green onions.

  Adapted from a recipe from Bobby In Michigan Http://Blogchef (I
  decreased the sugar and increased the chilies to suit my own
  tastes. -JW)
 
MMMMM


Cheers

Jim


.... Never ever add mayo to a pastrami sandwich!

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