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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