General Drew's (Tso's) Chicken

Introduction

I first ever had the honorable general's chicken at Tai Chi Hunan restuarant on Polk St in San Francisco in 2000.  Wow, pow, what a revelation! Sweet, sour, spicy, sticky, chunky, crispy and awesome.  Many an episode of Star Trek Voyager was devoured while slurping down the deep red stuff.  To this day I can't see the fraction 7/9 without salavating for it.

These days I am making my own, quicker, ever-so slightly healthier version of it.  I forgo the thick cornstarch batter and deep frying of the chicken for a light flour coating and stir-fry

It really isn't as good at the original, but still pretty good...

Ingredients

Chicken

• • 1 pound chicken breast (2), in 3/4" chunks

  • 1/4 cup of all-purpose flour

  • 1/2 tsp salt

  • 1/4 tsp pepper

Sauce:

• • 1/2 cup soy sauce

  • 1/4 cup rice vinegar

  • 2 Tbls Chinese rice wine or dry sherry

  • 6 Tbls granulated sugar

  • 1 cup chicken broth

  • 2 tablespoons minced ginger

  • 2 tablespoons minced garlic or 1 of powdered

  • 2 tablespoons cornstarch

Other:

• • 3 green onions (spring onions, scallions)

  • 5 to 10 small dried red chilli peppers, according to taste

  • Broccoli florets - approx 2 cups

  • Optional Carrots - approx 1 cups

Process

• 1. Combine the sauce ingredients in a bowl, stirring to start to dissolve the sugar and let it sit to develop.

  2. Break-down the broccoli into bite-size pieces

  3. Thinly slice the carrots on the bias if using them.

  4. Thinly slice the thick ends of green onions, then slice bigger sections for the thin parts.  Keep them separate.

  5. Cut up the chicken last, so you can use the same cutting board and knife and then retire them..

  6. Toss the chicken with the flour, salt and pepper to lightly coat.  This will add a little crispy to it when stir-fried in a sec.

  7. Heat a little oil in a wok to medium high heat.

  8. Drop the chicken cubes into the hot oil a few pieces at a time to not overload the wok.  Fry until lightly golden and cooked through. Remove the chicken and drain on paper towels as you go.

  9. Add a little more oil and when hot, add the thick end of the green onions, carrots and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).

  10. Add broccoli and stir-fry until a little softened and bright green, about 1 minute.

  11. Add the chicken cubes back into the wok and continue to stir-fry until the chicken cubes are warmed up (another minute).

  12. Push the everything up the sides of the wok to make some room, give the sauce a quick restir and pour into the middle of the wok. Stir it continually for a minute or so to thicken.

  13. Mix the rest of the ingredients back into the sauce and stir for another minute or so until everything is nicely coated with the sauce and hot.

  14. Turn off the heat and add the thin ends of the green onions, give it another stir.  They will wilt in the latent heat.

  15. Serve with steamed white rice and a nice white, maybe some Kim Crawford Chardonnay?

Hints

Depending on what you use, you might not want to actually eat the chilli peppers, just set them aside while eating.  Or if you have a tough-guy present, have him try them.