Try this General Tsos Chicken (Piment Rouge) recipe, or contribute your own.
Suggest a better descriptionFor the best results use skinned deboned legs of capon. Cut the chicken into pieces no larger than 1 inch square. Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl. Add chicken pieces and set aside for two hours. In a deep pot, heat the oil until it reaches 350 degrees. In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat. Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch. Continue until all pieces have been fried. Set oil and cooked chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the reserved oil. Add prepared ginger, scallions, garlic and chili peppers. Stir to prevent burning. Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the heat and stir sesame oil into the sauce. Spoon the mixture on to a hot platter and serve immediately with steamed rice. Serves 4. Hazel Mah who owns Le Piment Rouge Windsor (translation: Red Pepper) and Le Piment Rouge Laurier graciously agreed to share the recipe for the popular dish. This dish dates back to the Chin Dynasty and is named for General Tao, a governor of the northern Chinese province of Hunan. According to legend, the old general ate nothing but poultry and this dish was his favorite. Le Piment Rouge Windsor, 1170 Peel in Montreal. Posted to MC-Recipe Digest V1 #774 by Francine Boucher
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1084 | ||
Calories from Fat: 995 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 110.5g | 147 % | |
Saturated Fat 17.3g | 87 % | |
Monounsaturated Fat 25.5g | ||
Polyunsanturated Fat 63.5g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 247.4mg | 9 % | |
Potassium 94mg | 2 % | |
Total Carbohydrate 24.8g | 7 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 24.5g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1084
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