Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site brl-tgr.ARPA Path: utzoo!linus!philabs!cmcl2!seismo!brl-tgr!wmartin From: wmartin@brl-tgr.ARPA (Will Martin ) Newsgroups: net.cooks Subject: Re: Chinese recipe wanted: "General Ching's Chicken" Message-ID: <5374@brl-tgr.ARPA> Date: Thu, 18-Oct-84 10:16:44 EDT Article-I.D.: brl-tgr.5374 Posted: Thu Oct 18 10:16:44 1984 Date-Received: Fri, 19-Oct-84 02:03:12 EDT References: <1104@orca.UUCP> Organization: Ballistic Research Lab Lines: 27 > 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. After reading the base posting yesterday morning, I happened to be in a local bookstore at lunchtime, and picked up a spiral-bound wok cookbook and looked at the chicken recipes. There was one called "red-cooked chicken" that sounded similar to the description of the General Ching's Chicken dish. I then checked some of my Chinese cookbooks at home. None of their indices pointed to any dishes named "General's ", but just about all of them had various "red-cooked" meat dishes. One defined "red-cooked" as a standard technique of frying and then steaming, the result usually served with hoisin sauce. I wonder if this "General Ching's Chicken" is a locally-named variant of the standard "red-cooked" technique? Take a look back through your cookbooks and see if some of the "red-cooked" dishes would turn out like "General Ching's" if you played around with the ingredients a little. It sounds similar enough to me that such a recipe could be used as a starting point to arrive at what you want. Plus think of all the fun you'll have eating the experiments! Will Martin USENET: seismo!brl-bmd!wmartin or ARPA/MILNET: wmartin@almsa-1.ARPA