Zuo Zong-tang Or La-jiao Zi Ji Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Whole chicken breast, 2 1/2 - 3 cups when boned and cut into chunks
MARINADE
2 tsp: Cornstarch,
2 tsp: Soy sauce,
1/2: Egg white,
1/2 tsp: Salt,
HEAT
4: -, up to
6: Fresh or dried red peppers,
2 tsp: Finely chopped fresh ginger,
2 tsp: Finely chopped garlic,
SEASONINGS
2 tsp: Cornstarch, corn flour
1 tbsp: Rice wine or dry sherry,
1 tbsp: Soy sauce,
2 tsp: Vinegar,
2 tsp: Sesame oil,
FRYING
1 cup: Oil, approx
Directions:
Also from my favourite Szechwan cookery book is this recipe inspired by
(General?) Tso:
Preparation:
1. Mix marinade ingredients in order and stir in chicken pieces. Leave at
least 10 mins.
2. De-seed peppers and cut longwise into thin shreds. If using dried ones -
soak first.
3. Chop ginger and garlic as finely as possible.
4. Mix seasonings in order.
To cook:
1. Stir fry the drained chicken in the (very hot) oil for 30 secs. or until
white. Remove and drain.
2. Remove oil leaving only 3 Tbss. Reheat until hot, then add pepper ginger
and garlic. [There is a warning at the top of this recipe not to char the
peppers. They are supposed to be bright red and only lightly cooked -cb.]
When you notice the aroma of the garlic and ginger (10 - 15 secs.), add the
prefried chicken pieces. Stir the Seasonings and add them to the wok. Stir,
and when everything is well mixed, remove to a serving bowl and serve hot.
Dont forget the beer. Story: Tso Tsung-tang [Warning! Do not attempt to
say this with your mouth full of rice!-cb], whose name is included in this
dish, was a regional leader of Szechwan during the Tung-chih Restoration
(1862-1874). His role in the supression of the Nien (1853-1868) and
Northwest Moslem rebellions (1862-1873) has made him an extremely unpopular
figure in the Peoples Republic of China. So there, as in Hong-Kong, this
dish is known as La-jiao Zi Ji, which means "Chicken with Red Peppers".
Cameron, a.k.a. - BEGG.4@OSU.EDU (614) 292 4429 Voicemail or FAX
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glens MM Recipe
Archive, http://www.erols.com/hosey.
Source from luhu.jp
(General?) Tso:
Preparation:
1. Mix marinade ingredients in order and stir in chicken pieces. Leave at
least 10 mins.
2. De-seed peppers and cut longwise into thin shreds. If using dried ones -
soak first.
3. Chop ginger and garlic as finely as possible.
4. Mix seasonings in order.
To cook:
1. Stir fry the drained chicken in the (very hot) oil for 30 secs. or until
white. Remove and drain.
2. Remove oil leaving only 3 Tbss. Reheat until hot, then add pepper ginger
and garlic. [There is a warning at the top of this recipe not to char the
peppers. They are supposed to be bright red and only lightly cooked -cb.]
When you notice the aroma of the garlic and ginger (10 - 15 secs.), add the
prefried chicken pieces. Stir the Seasonings and add them to the wok. Stir,
and when everything is well mixed, remove to a serving bowl and serve hot.
Dont forget the beer. Story: Tso Tsung-tang [Warning! Do not attempt to
say this with your mouth full of rice!-cb], whose name is included in this
dish, was a regional leader of Szechwan during the Tung-chih Restoration
(1862-1874). His role in the supression of the Nien (1853-1868) and
Northwest Moslem rebellions (1862-1873) has made him an extremely unpopular
figure in the Peoples Republic of China. So there, as in Hong-Kong, this
dish is known as La-jiao Zi Ji, which means "Chicken with Red Peppers".
Cameron, a.k.a. - BEGG.4@OSU.EDU (614) 292 4429 Voicemail or FAX
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glens MM Recipe
Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Poultry