Emprimir
Correo Electrónico
Raciónes: 8
Ingredientes
- 800g boneless chicken thighs, cut into bite sized pieces
- 4 stalks spring onions, chopped
- 10 pcs dried red chilies
- 3 cloves garlic, minced
- 1 tsp minced ginger
- oil
- Ingredients (Cornstarch Slurry)
- 1/4 cup soy sauce
- 1 egg, beaten
- 1 cup cornstarch
- Ingredients (Sweet Sauce)
- 1 1/2 cup chicken stock
- 1/4 cup Chinese cooking wine
- 1/3 cup soy sauce
- 2 tbsp white vinegar
- 3 tbsp cornstarch
- 3 tbsp sugar (this is meant to be really sweet so adjust the sugar amount to your liking)
- salt
View Full Recipe at Ang Sarap
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 8 servings | |
| Calories 303 | |
| Calories from Fat 115 | 38% |
| Total Fat 12.76g | 16% |
| Saturated Fat 3.67g | 15% |
| Trans Fat 0.17g | |
| Cholesterol 90mg | 30% |
| Sodium 1238mg | 52% |
| Potassium 409mg | 12% |
| Total Carbs 28.98g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 7.48g | 5% |
| Protein 17.05g | 27% |
%20who%20was%20a%20Qing%20dynasty%20general%20but%20it%20was%20unclear%20why.%20The%20dish%20is%20very%20typical%20in%20the%20Hunanese%20cuisine%20but%20this%20did%20not%20originate%20in%20China,%20it%20was%20introduced%20in%20New%20York%20during%20the%201970%20to%20showcase%20Hunanese%20cuisine.%20There%20are%20some%20speculations%20though%20on%20how%20it%20got%20its%20name%20and%20it%20is%20said%20that%20%E2%80%9CZuo%20Zongtang%20chicken%E2%80%9D%20does%20not%20reference%20the%20Generals%20name%20but%20rather%20as%20a%20homonym%20%E2%80%9Czongtang%E2%80%9D%20meaning%20%E2%80%9Cancestral%20meeting%20hall%E2%80%9D.%3C/p%3E%3Cp%3ELike%20any%20other%20great%20dish%20with%20unclear%20history%20there%20are%20several%20claims%20to%20its%20invention%20one%20was%20by%20Taiwan%20based%20chef%20Peng%20Chang-kuei%20when%20he%20moved%20to%20New%20York%20and%20open%20a%20restaurant%20where%20he%20had%20invented%20the%20dish,%20initially%20it%20contained%20no%20sugar%20but%20to%20cater%20for%20the%20locals%20palate%20it%20was%20soon%20added,%20he%20then%20introduced%20the%20dish%20in%20Hunan%20during%20the%201990%E2%80%B2s%20but%20was%20not%20successful%20as%20locals%20complained%20the%20dish%20was%20too%20sweet.%20Another%20claim%20stated%20that%20New%20York%E2%80%99s%20Shun%20Lee%20Palaces%20famous%20as%20the%20first%20Hunanese%20restaurant%20in%20America%20said%20they%20were%20the%20first%20one%20who%20served%20this%20dish%20and%20it%20was%20invented%20by%20their%20chef%20named%20T.%20T.%20Wang%20in%201972.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EMethod%3C/p%3E%3Cp%3E1.%20Mix%20together%20sweet%20sauce%20ingredients%20in%20a%20bowl%20then%20set%20aside.%3C/p%3E%3Cp%3E2.%20Mix%20together%20cornstarch%20slurry%20ingredients,%20mix%20well%20until%20even%20in%20texture.%20This%20will%20be%20something%20like%20a%20thick%20paste.%3C/p%3E%3Cp%3E3.%20Prepare%20a%20wok,%20place%20enough%20oil%20for%20deep-frying.%3C/p%3E%3Cp%3E4.%20Dip%20and%20coat%20chicken%20pieces%20with%20the%20cornstarch%20mixture,%20then%20deep%20fry%20chicken%20pieces.%20Once%20cooked%20remove%20from%20wok%20then%20drain.%3C/p%3E%3Cp%3E5.%20In%20a%20separate%20wok%20add%20oil%20then%20saut%C3%A9%20ginger,%20garlic%20and%20chillies.%20Add%20the%20sauce%20mixture%20then%20once%20its%20boils%20and%20thickens%20add%20chicken%20and%20spring%20onions.%20Season%20with%20salt%20then%20gently%20fold%20chicken%20until%20its%20coated%20with%20the%20sauce%20evenly,%20turn%20off%20heat%20then%20serve.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E){kind=link}