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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