Today, I’m sharing Kian Kho Liam’s recipe for one of the easiest versions of General Tso’s chicken from his book, Phoenix Claws and Jade Trees:Essential Techniques of Authentic Chinese Cooking. It’s a book I know I’m going to hold on to forever. Kian is an instructor who teaches Chinese cooking in New York, and in this book, he shares all the knowledge and information you need to know on cooking delicious homemade Chinese food in your kitchen. Beyond recipes, he also shares his cooking techniques, methods, and the essential tools you will need to cook Chinese food. I went and purchased my first authentic wok from the San Francisco Chinatown neighborhood and learned how to season and take care of it. I met Kian at the IACP Awards earlier this year in LA, and this book also won the Julia Child Award. The book took me on a journey through story and photography, and I ended up cooking more than 15 different dishes in a week, from pea shoots with garlic to stir-fried beef and a delicious eggplant salad; there’s something in here for everyone. Whenever we go out to eat Chinese, I never get General Tso’s because I find it too sweet, so much so that these days it almost crosses into the realm of a fried poultry-type dessert. So when Kian said his recipe had a mild hint of sweetness, I was curious, and I’d be happy to try making this at home since this is also M’s favorite thing to order outside. This General Tso recipe creates a crispy chicken that bathes in a mildly sweet yet spicy sauce covered in a fragrant aroma of garlic, ginger, and chilies. There’s a dash of toasted sesame oil for flavor; all you need to do is serve it with warm rice and eat away!
This essay was first published on September 13, 2016. No reviews 2 Tbsp Shaoxing cooking wine 1 large egg white 1/2 tsp fine salt 1/4 tsp ground white pepper 1 lb/455 g boneless, skinless chicken thighs, cut into 3/4 inch cubes For the Sauce 3/4 cup/180 ml chicken stock/water 1/4 cup/60 ml Shaoxing cooking wine 2 Tbsp Chinkiang black vinegar 1 Tbsp soy sauce 1 tsp hoisin sauce 2 Tbsp tapioca starch 1 Tbsp sugar 4 cups/945 ml vegetable oil with a high smoke point 3/4 cup/90 g tapioca starch 3 Tbsp minced garlic 1 Tbsp peeled and minced fresh ginger root 1/4 cup dried chillies 1 Tbsp toasted sesame oil 1 Tbsp sesame seeds, toasted 2 Tbsp thinly sliced green scallions Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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