Tso's Favorite Chicken
is one of the recipes from Mrs Susie. If you
want to find out more about her have a look at her
biography page which she has written. Mrs Susie
specialises in Oriental cooking. An important first
step in Oriental cooking (which I think is important)
is at the end of each recipe.
dish fit for a general is certainly good enough for
me. The usual way to make this dish is to deep-fry the
chicken. Personally, I prefer stir-frying for a lighter
fare. With the rich and flavorful sauce, it's sure to
be your favorite chicken dish as well".
pound boneless, skinless chicken thighs, cut into
3 tablespoons Chinese rice wine or dry sherry
1½ tablespoons oyster-flavored sauce
2 teaspoons cornstarch
1/4 cup chicken broth
1 tablespoon rice vinegar
1 tablespoon regular soy sauce
1 tablespoon dark soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
2 tablespoons cooking oil
6 small dried red chilies
1 tablespoon minced garlic
2 teaspoons minced ginger
2 green onions, cut into 1-inch lengths
1/2 teaspoon crushed dried red chilies
1 1/2 teaspoons cornstarch dissolved in 1 tablespoon
1/4 cup roasted peanuts, coarsely chopped
marinade ingredients in a bowl. Place chicken in marinade
and turn to coat. Let stand for 10 minutes.
sauce ingredients in a bowl.
a wok over high heat until hot. Add oil, swirling
to coat sides. Add chilies and stir-fry for 10 seconds.
Add chicken and stir-fry for 2 minutes. Add garlic,
ginger, green onions, and crushed chilies; stir-fry
for 1 minute.
sauce and cook, stirring, for 1 minute. Add cornstarch
solution and cook, stirring, until sauce boils and
chicken on a serving plate and sprinkle with peanuts
have studied oriental cooking quite a bit and the one
thing that makes it different from other styles of cooking
is: it is 90% preparation and 10% cooking. It is very
important to have everything in the recipe already prepared
for cooking before you start cooking.
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of the
plate. Only then do I think about cooking. I will put
my oil in the pan and, as the things are called for
in the recipe, I will sweep them into whatever pan I
am cooking with, cook for as long as called for, then
add the next ingredient.
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is finished.
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my sauces
mixed in bowls and everything is ready to cook before
I start cooking. This is the right way to do it and
necessary to have a well-timed dinner.
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favor and get a good one. I think I paid $20 for mine
but again that was 20 years ago".