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From: figmo@tymix.UUCP (Lynn Gold)
Newsgroups: net.cooks
Subject: Re: Chinese recipe wanted: "General Ching's Chicken"
Message-ID: <304@tymix.UUCP>
Date: Sun, 21-Oct-84 07:30:30 EDT
Article-I.D.: tymix.304
Posted: Sun Oct 21 07:30:30 1984
Date-Received: Tue, 23-Oct-84 05:43:49 EDT
References: <1104@orca.UUCP> <2341@rochester.UUCP>
Organization: Tymnet Inc., Cupertino CA
Lines: 45

I have a recipe called "Hot and Sour Chicken (Hunan)" that my mother
got from her Chinese cooking teacher that sounds like what you want.
[Please excuse the broken English -- this recipe is verbatim!]

	HOT & SOUR CHICKEN (HUNAN)

1 lb. chicken meat (cut into 1 x 1 1/2") and marinate with 1 1/2 tbsp.
	cornstarch, 1/2 tsp. salt, 1/4 tsp pepper powder and 1 tbsp oil
	for 1/2 hour
1 small fresh green pepper and 1 red pepper, cut into 1 inch squares
1 chopped hot pepper
3/4 cup sliced bamboo shoots
25 clouds ears (soak in water until soft)
1/2 cup chicken stock or water or pork broth
2 tbsp. salted black beans
1 tbsp. minced garlic
1 tbsp. minced ginger
1 tsp hot red pepper powder or 1 tsp chilli oil or both
2 chopped scallions
sesame oil (a dash)
2 tbsp. soy sauce
2 tbsp. cooking wine
2 1/2 tbsp. chinkiang vinegar
2 tsp. sugar
1 tbsp. cornstarch
1 cup oil (for deep frying chicken)

1.  Heat oil, deep fry chicken for about 3 mins or until they change color,
    remove and drain well from oil.

2.  Removbe oil except 1 1/2 tbsp., stir-fry hot and bell peppers, bamboo
    shoots, and clouds ears, add chicken stock.  Cover until steam comes up,
    then remove to a dish.

3.  Wash wok and heat 2 tbsp. oil, add garlic, ginger, black bean and stir-
    fry for 1/2 min.  Add chicken, pepper powder, sprinkle wine, soy sauce
    & vinegar.  Stir-fry for about 1 min., then add the first mixture,
    cornstarch and sugar.


--Lynn Gold
{...hplabs!oliveb!tymix!figmo}