Chook Me!

General Tso's chicken and fried rice recipe?

I'm wanting the chicken recipe with the sauce that is red. and the rice i'm wanting that one that is yellow with peas and onions

Public Comments

1. Here is a Chicken Recipe http://www.youtube.com/watch?v=sQloFuOP5nc Here is Red Sauce Recipe Red Sauce Part 1 Of 2 http://www.youtube.com/watch?v=61_psawqwIk Yellow with peas and onion http://www.youtube.com/watch?v=aamApOsHLM8 http://www.youtube.com/watch?v=sFooW5ssX-Y http://www.chow.com/recipes/12532
2. General Tso's Chicken with Orange Recipe Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 lb Boneless chicken breast 2 ts Dark soy sauce 2 ts Rice wine-or dry sherry 1 t Ginger root -- minced 1 t Cornstarch 1 t Sesame oil 1/3 c Peanut oil 2 Dried red chilies- halve lengthwise 1 tb Orange peel -- coarse chop 1/2 ts Fine ground roasted Sichuan-peppercorns (optional) 2 ts Dark soy sauce 1/4 ts Salt 1 t Sugar 1/2 ts Sesame oil This popular dish gets a lift from the addition of orange peel, hence its other name, Orange Peel Chicken or General Tso's Chicken with Orange. CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chilies. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. 00000000000000000000000000000000000000000000000000000 Chicken Fried Rice Recipe Yield: 6 servings 1 tb Oil 1 Egg, slightly beaten 2 tb Oil 1 c Chicken, finely diced 1 md Onion, finely diced 1/2 c Water chestnuts, finely diced 1/2 c Bamboo shoots, finely diced 1/2 c Celery, finely diced 1 c Fresh bean sprouts 1/2 c Frozen peas (opt) 1/2 c Sliced mushrooms (opt) 4 c Cooked rice Soy sauce Salt Pepper 1. Cut up and prepare all ingredients. Reserve. 2. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet. Remove to plate and reserve. 3. Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry chicken and onion together until cooked. (If leftover meat is used, just heat through.) Add bean sprouts, peas, celery. Stir and cook 2 minutes with wok covered. Uncover wok, add all the rest of the vegetables. Stir fry and cook covered for 2 additional minutes. Add cooked rice, season with salt, pepper, soy sauce. Reduce heat to medium. Take your turner and break up clumps of rice as finely as possible. Make sure rice takes up soy sauce and does not remain white. Keep stir-frying until all rice is broken up and heated through. Shut heat off. Cut up sheet of egg into small pieces and stir into rice, or remove rice to serving platter and garnish with egg slivers. NOTE: Leftover rice makes a better fried rice. If using leftover rice, place rice in sieve and rinse with hot water from the tap. 000000000000000000000000000000000000000000000000000
3. I happened to discover that I can buy the sauce bottled at Hannaford supermarkets! The brand name is Red Chef. I cook up chicken in a fry pan (or bake it) then I add broccoli and sauce and simmer till broccoli is done. Fast and easy, and yummy!