GENERAL TSAO'S CHICKEN


Ingredients:

12 ounces lean chicken
1/4 t salt
1/2 t ground Szechwan peppercorns
1 T Chinese rice wine or dry sherry
1 can (4 ounces) bamboo shoots
2 T all-purpose flour
1 egg, lightly beaten
Vegetable oil, for deep-frying.


Sauce:

1 T vegetable oil
1 garlic clove, finely chopped

1 scallion cut into short sections
1 green bell pepper, seeded and diced
1 fresh red chili, seeded and cut into fine strips
1 T light soy sauce; 2 T light brown sugar
2-3 T tomato paste
About 1/2 cup Basic Broth or water.

Procedure:

  1. Cut the chicken into small bite-sized cubes and place in a shallow dish. Add the salt, peppercorns and rice wine or dry sherry and marinate for 15-20 minutes.

  2. Drain the bamboo shoots and cut them into small cubes the same size as the chicken.

  3. Dust the chicken with flour; dip in the beaten egg and coat with more flour. Heat the oil in a preheated wok and deep-fry the chicken in moderate hot oil for 3-4 minutes, stirring to separate the pieces. Remove and drain.

  4. Reheat the oil until hot, return the chicken to the wok and add the bamboo shoots. Fry for about 1 minute, or until the chicken is golden. Remove and drain well.

  5. To make the sauce, heat the oil in a clean wok or frying pan and add the garlic, scallion, green bell pepper and red chili. Stir-fry for 30-40 seconds, then add the soy sauce, sugar, rice vinegar, tomato paste and broth or water. Bring to a boil, then add the chicken and bamboo shoots. Heat through and stir to mix, then serve.