How to make PureedGeneral Tso’s Chicken Thigh
Prep
Time: 15 minutes|Cook Time: 15 minutes|Serves: 1
chicken thigh (10 oz., boneless, skinless, cubed)
soy sauce (1/2 tablespoon)
salt (1/4 teaspoon)
cornstarch (1/3 cup)
oil (1 tablespoon)
ginger (3 slices, minced)
garlic (1 clove, diced)
red chilies (5, seeds removed)
scallion (2 stalks, white parts)
Sauce
Chinese rice vinegar (3 tablespoons)
soy sauce (2 ½ tablespoons)
dark soy sauce (1/2 tablespoon)
hoisin sauce (1 teaspoon)
water (1/4 cup)
cornstarch (1 tablespoon)
soy sauce (1/2 tablespoon)
salt (1/4 teaspoon)
cornstarch (1/3 cup)
oil (1 tablespoon)
ginger (3 slices, minced)
garlic (1 clove, diced)
red chilies (5, seeds removed)
scallion (2 stalks, white parts)
Sauce
Chinese rice vinegar (3 tablespoons)
soy sauce (2 ½ tablespoons)
dark soy sauce (1/2 tablespoon)
hoisin sauce (1 teaspoon)
water (1/4 cup)
cornstarch (1 tablespoon)
1. Cover the meat in a bowl with salt and soy
sauce; marinate for 15
minutes. Mix the ingredients for the sauce and set aside until needed.
minutes. Mix the ingredients for the sauce and set aside until needed.
2. Heat the oil and pour the cornstarch over the
chicken. Cook the
chicken until golden brown.
chicken until golden brown.
3. Remove it from the pan with a skimmer and
place it on paper towels to absorb the excess oil.
4. In another pan or wok, heat 1 ½ tablespoons of
oil and add the
ginger, chiles and garlic.
ginger, chiles and garlic.
5. Cook until the chiles are fragrant. Put the
sauce in the wok/skillet and cook until the sauce thickens, then add the
chicken. Stir to combine and add the scallions.
6. Add to a food processor and puree until
smooth.
7. Serve hot.
Per
Serving:
Calories: 310, Total Fat 5 g, Total Carbohydrate 57 g, Protein 7 g
Calories: 310, Total Fat 5 g, Total Carbohydrate 57 g, Protein 7 g
