Monday, May 09, 2011

General Tso's Chicken - May 9, 2011

After finding this recipe in the May issue of Food & Wine magazine, we decided to try our hand at homemade take-out. Turns out, we're pretty good at it. This was much better than the soggy delivery version, and Nick and I both love that soggy delivery version dearly. I followed the recipe fairly closely, making only minimal substitutions. The first was using red chili paste instead of chili-garlic paste, simply because that is what we had in the pantry. Next, rather than make a special trip to the store to pick up scallions, we decided to use some of our ramp stash, and chopped some to replace the green onions called for in the recipe. We took the 'serve with' suggestions listed and I made a side of jasmine rice, which turned out perfectly due to my newly acquired trick of rinsing the rice under cold running water for 30 seconds prior to cooking. This removes the surface starches and prevents the rice from becoming a big sticky glob. Nick expertly steamed up some broccoli florets and we were set. I was super happy with the results, but would caution that this takes a little bit of time, makes quite a few dirty dishes, and probably isn't the best weeknight meal from an ease perspective. That being said, I could have saved myself a headache by using the boneless, skinless chicken thighs suggested, rather than try and butcher the bone-in, skin-on thighs that I had on hand.  Oh, and I did kind of miss not having a fortune cookie to nibble on after the meal.
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1 comment:

Jaime said...

Wow... looks like we were blogging at the exact same time this morning! :)

This sounds delicious! I will have to put it on the "to try" list.


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