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Featured Cookbook
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Spicy Steamed Pork Buns (Duo Jiao Xiao Bao)
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General Tso's Chicken (Taiwan Version) (Zuo Zong Tangji)
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General Tso's Chicken (Changsha Version) (Zuo Zong Tangji)
Book Description
Authentic recipes and fascinating tales from one of China's most vibrant culinary regions. Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuanese cookbook Land of Plenty, which won the British Guild of Food Writers' Jeremy Round Award for best first book and which critic John Thorne called "a seminal exploration of one of China's great regional cuisines."
... (more)
Revolutionary Chinese Cookbook: Recipes from Hunan Province
Authors: Fuchsia Dunlop
Date: February 2007
ISBN: 0393062228
Publisher: W. W. Norton
Hardcover
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This version of the dish is based on one I learned in the kitchen of the Peng Yuan restaurant in Taipei. It was invented by veteran chef Peng Chang-kuei, who still runs the restaurant with his son, Peng T’iehcheng. The dish is hot and sour, and lacks the sweetness of the Americanized version, which follows. You can use chicken breast instead of thigh meat if you prefer.
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4 boned chicken thighs with skin (about 12 oz total)
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6 to 10 dried red chiles
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2 tsp. finely chopped fresh ginger
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2 tsp. finely chopped garlic
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2 tsp. sesame oil peanut oil for deep-frying
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FOR THE MARINADE:
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2 tsp. light soy sauce
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1/2 tsp. dark soy sauce
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1 egg yolk
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2 tbsp. potato flour
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2 tsp. peanut oil
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FOR THE SAUCE:
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1 tbsp. double-concentrate tomato paste mixed with i tbsp. water
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1/2 tsp. potato flour
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1/2 tsp. dark soy sauce
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1 1/2 tsp. light soy sauce
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1 tbsp. clear rice vinegar
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3 tbsp. everyday stock or water
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thinly sliced scallion
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greens to garnish
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Unfold the chicken thighs and lay them, skin side down, on a chopping board. (If some parts are very thick, lay your knife flat and slice them in half, parallel to the board.) Use a sharp knife to make a few shallow crisscross cuts into the meat—this will help the flavors to penetrate. Then cut each thigh into bite-size slices, an uneven 1/4 inch or so in thickness. Place the chicken slices in a bowl.
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To make the marinade, add the soy sauces and egg yolk to the chicken and mix well, then stir in the potato flour and lastly the oil; set aside while you prepare the other ingredients.
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To make the sauce, combine the sauce ingredients in a small bowl; set aside.
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Use a pair of scissors to snip the dried chiles into 3/4-inch pieces, discarding seeds as far as possible.
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Heat enough oil for deep-frying to 350-400 degrees F. Add the chicken and deep-fry until it is crisp and golden. (If you are deep-frying in a wok with a relatively small volume of oil, fry the chicken in batches.) Remove the chicken with a slotted spoon and set aside. Pour the oil into a heatproof container, and clean the wok if necessary.
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Return the wok to a high flame with 2-3 tablespoons of oil. Add the dried chiles and stir-fry briefly until they are fragrant and just changing color (do not burn them).
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Toss the ginger and garlic and stir-fry for a few seconds longer, until fragrant.
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Then add the sauce and stir as it thickens.
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Return the chicken to the wok and stir vigorously to coat th pieces in sauce.
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Remove from the heat, stir in the sesame oil and then serve, sprinkled with scallion greens.
More From This Book:
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Spicy Steamed Pork Buns (Duo Jiao Xiao Bao)
-
General Tso's Chicken (Taiwan Version) (Zuo Zong Tangji)
-
General Tso's Chicken (Changsha Version) (Zuo Zong Tangji)
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