Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/5/84; site rochester.UUCP Path: utzoo!linus!philabs!cmcl2!seismo!rochester!nemo From: nemo@rochester.UUCP (Wolfe) Newsgroups: net.cooks Subject: Re: Chinese recipe wanted: "General Ching's Chicken" Message-ID: <2341@rochester.UUCP> Date: Thu, 18-Oct-84 16:05:24 EDT Article-I.D.: rocheste.2341 Posted: Thu Oct 18 16:05:24 1984 Date-Received: Fri, 19-Oct-84 02:05:48 EDT References: <1104@orca.UUCP> Organization: U. of Rochester, CS Dept. Lines: 28 > I have gone to several Chinese restaurants, both in the Portland, Ore area > and in the San Francisco area, which served a dish called "General Ching's > Chicken". (At least one restaurant called in "General {something elses's} > Chicken.) It is one of our favorite dishes, but we have never been able > to find a recipe for it. (We own about a dozen different Chinese cookbooks, > plus we have looked in the books of friends and the library). Does anyone > have the recipe that they would be willing to share with me (or a pointer > to a cookbook that has it in it)? > > Brief description: > Chicken (deep-fried, then sauted) > Bambo shoots > Tree ears > Broccoli > Ginger root > Sauce (red, a bit tangy, a bit spicy-hot) > I've seen this dish in a couple of the Chinese restaurants here in Rochester, NY, but never a recipe in many a cookbook. The closest I've come to it at home was by coating the chicken pieces in dry sherry/soy/corn starch; heating sesame oil until beginning to haze; adding red peppers (about 6 is enough for a two-person dish) and fresh ginger and stirring until fragrant (about 30 sec) then adding chicken, browning. Remove chicken and add broccoli, cook until bright green; add soaked tree ears and bamboo shoots, stir another 2 min. Add about 1 cup hot stock and tree ear juice along with about 1-2 tsp corn starch dissolved in a couple of tsps cold water. Stir, reduce heat and cover about 1 min. Stir and serve. Nemo