Side Pannel
Zuo Zong-Tang or La-Jiao Zi Ji
Zuo Zong-Tang or La-Jiao Zi Ji
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 Whole chicken breast; 2 1/2
- -- 3 cups when boned and cut
- -into chunks
Directions
MARINADE
2 ts Cornstarch
2 ts Soy sauce
1/2 Egg white
1/2 ts Salt
HEAT
4 -(up to)
6 Fresh or dried red peppers
2 ts Finely chopped fresh ginger
2 ts Finely chopped garlic
SEASONINGS
2 ts Cornstarch (corn flour)
1 tb Rice wine or dry sherry
1 tb Soy sauce
2 ts Vinegar
2 ts Sesame oil
FRYING
1 c Oil; approx
Also from my favourite Szechwan cookery book is this recipe inspired by
(General?) Tso:
Preparation:
1. Mix marinade ingredients in order and stir in chicken pieces. Leave at
least 10 mins.
2. De-seed peppers and cut longwise into thin shreds. If using dried ones -
soak first.
3. Chop ginger and garlic as finely as possible.
4. Mix seasonings in order.
To cook:
1. Stir fry the drained chicken in the (very hot) oil for 30 secs. or until
white. Remove and drain.
2. Remove oil leaving only 3 Tbss. Reheat until hot, then add pepper ginger
and garlic. [There is a warning at the top of this recipe not to char the
peppers. They are supposed to be bright red and only lightly cooked -cb.]
When you notice the aroma of the garlic and ginger (10 - 15 secs.), add the
prefried chicken pieces. Stir the Seasonings and add them to the wok. Stir,
and when everything is well mixed, remove to a serving bowl and serve hot.
Don't forget the beer. Story: Tso Tsung-t'ang [Warning! Do not attempt to
say this with your mouth full of rice!-cb], whose name is included in this
dish, was a regional leader of Szechwan during the T'ung-chih Restoration
(1862-1874). His role in the supression of the Nien (1853-1868) and
Northwest Moslem rebellions (1862-1873) has made him an extremely unpopular
figure in the People's Republic of China. So there, as in Hong-Kong, this
dish is known as La-jiao Zi Ji, which means "Chicken with Red Peppers".
2 ts Cornstarch
2 ts Soy sauce
1/2 Egg white
1/2 ts Salt
HEAT
4 -(up to)
6 Fresh or dried red peppers
2 ts Finely chopped fresh ginger
2 ts Finely chopped garlic
SEASONINGS
2 ts Cornstarch (corn flour)
1 tb Rice wine or dry sherry
1 tb Soy sauce
2 ts Vinegar
2 ts Sesame oil
FRYING
1 c Oil; approx
Also from my favourite Szechwan cookery book is this recipe inspired by
(General?) Tso:
Preparation:
1. Mix marinade ingredients in order and stir in chicken pieces. Leave at
least 10 mins.
2. De-seed peppers and cut longwise into thin shreds. If using dried ones -
soak first.
3. Chop ginger and garlic as finely as possible.
4. Mix seasonings in order.
To cook:
1. Stir fry the drained chicken in the (very hot) oil for 30 secs. or until
white. Remove and drain.
2. Remove oil leaving only 3 Tbss. Reheat until hot, then add pepper ginger
and garlic. [There is a warning at the top of this recipe not to char the
peppers. They are supposed to be bright red and only lightly cooked -cb.]
When you notice the aroma of the garlic and ginger (10 - 15 secs.), add the
prefried chicken pieces. Stir the Seasonings and add them to the wok. Stir,
and when everything is well mixed, remove to a serving bowl and serve hot.
Don't forget the beer. Story: Tso Tsung-t'ang [Warning! Do not attempt to
say this with your mouth full of rice!-cb], whose name is included in this
dish, was a regional leader of Szechwan during the T'ung-chih Restoration
(1862-1874). His role in the supression of the Nien (1853-1868) and
Northwest Moslem rebellions (1862-1873) has made him an extremely unpopular
figure in the People's Republic of China. So there, as in Hong-Kong, this
dish is known as La-jiao Zi Ji, which means "Chicken with Red Peppers".
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