We use both soy sauces to strike a balanced flavor. ![]() It is not as salty as the light soy sauce, but with a tinge of caramelized flavor. Since it is salty, salt is not required in the recipe. It is the primary flavoring agent for the chicken. It helps to protect the meat from direct heat during stir-frying, which can dry up the meat. It is customary to use egg whites to marinate meat in Chinese cooking. Let’s look at the reason why we use these ingredients to marinate the chicken meat. The marinade comprises five ingredients: egg whites, dark soy sauce, light soy sauce, Chinese rice wine, and cornstarch. Once we have recalculated the batch size (we use a spreadsheet to do this), we can then move on to the next step, i. Occasionally, the net weight is less than a kg. We will recalculate the amount of each ingredient based on the actual amount of meat that we have. ![]() Our standard recipe is based on one kg of deboned thigh meat. It is so useful that I also purchase a digital scale for my kitchen at home, although I am only cooking at home occasionally. We weigh everything with the digital scale down to one gram because consistency is crucial in the restaurant business. Transfer the meat pieces to the kitchen scale to obtain the net weight. Sometimes we found some bone debris still attached to the meat unnoticed. We also want to make sure that the thigh meat is entirely free from any small bones. Cut the chicken thigh into bite-size pieces, about three to four cm square. We discard the skin as it does not taste good. Upon receiving the chicken (his worker will deliver it to our kitchen), our staff will clean the chicken and drain the chicken thigh in a large colander. He will debone the chicken for us, which I think you can request the same service from your chicken supplier. Therefore we only order the whole chicken leg from our chicken vendor. Chicken breasts meat is not the best because it is dry, and the texture is tougher than the thigh meat. We use only boneless chicken thighs in our General Tso’s Chicken recipe. He named his chicken dish after General Tso. It becomes an instant hit among the Americans and become the epitome of Hunanese cuisine outside mainland China. He improvised the authentic Hunanese chicken and highlighted it as the house specialty of his restaurant. ![]() Chef Peng went to New York to set up his restaurant. The name of the dish was created by Chef C.K. He is a native of the Hunan province who joined the Qing military and eventually become the Provincial Governor of Zhejiang Province. Tso is a famous general during the Qing Dynasty (清朝). ![]() General Tso is called Zuo Zongtang (左宗棠) in Chinese. I may receive commissions for purchases made through links in this post. Please read my privacy policy for more info. Note: This post may contain affiliate links. By doing so, you are helping me to get my messages across in the most precise means, as I will keep updating the content of this article. Shoot me a question in the comment section below whenever you have doubts. My goal is to make sure you can replicate my recipe, and hence I will provide as much detail as possible with the video presentation to show this homemade General Tso’s chicken recipe. Once you tried this recipe, you are most likely not to order from take-out anymore! Still, to my surprise, there are hardly any Chinese restaurants that serve this mouth-watering American Chinese cuisine in Hong Kong and Malaysia. We understand that General Tso’s Chicken does not need an introduction to our American readers. We decided to rewrite the recipe and post it on this blog to let all our readers across the world replicate this proven General Tso’s Chicken recipe at your comfy home. Our team has done numerous experiments during the development phase and fine-tuned them to become the most popular item in the last three years. This General Tso’s Chicken recipe (左宗棠鸡) is the top-selling Chinese food in our restaurant.
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