Tenderizing Process Chicken

Small batch chicken light meat

1# Sliced chicken breast

¼ tsp Salt

1/8 tsp White pepper

½ tsp Baking soda

Place meat in bowl. Add all ingredients and mix until incorporated. Pick the meat up and slam into bowl 10-15 times, don’t worry you won’t break it.

1 Egg white

Add in egg and mix until fully incorporated. Again pick the meat up and slam into bowl 10-15 times.

1 Tbs Water

1/2C Corn starch

Add in slurry and mix until fully incorporated. Pick the meat up and slam into bowl 10-15 times.

1 Tbs oil

Add in Oil and mix until fully incorporated.

Store mixture overnight, you can also hold this for immediate use.

1C Kikkoman soy sauce

1/8C Pearl River dark soy sauce

1 1/4C Sugar

¾C Rice Vinegar

3Tbs Black vinegar

¼ C Rice wine

1/8 C Ground ginger

1/8 C Ground garlic

½ tsp White pepper

½ tsp Ground toasted Szechuan peppercorns

.

Method:

Mix all ingredients together. Let sit overnight.

Legend

Tbs=Tablespoon tsp=teaspoon

C=Cup
oz= ounces
General Tso’s Chicken

8 oz Tenderized chicken

1 Tbs Oil

2 dry, fried chilies

1 tsp finely chopped ginger

1 tsp finely chopped garlic

6 oz Yu shong sauce

4 oz Blanched broccoli (do not add salt to blanching water)

Slurry as needed ( cornstarch and water )

Method:

Place chicken in the deep fryer at 300F and cook until golden brown. Make sure you move the chicken around or it will stick to the fryer. Remove from oil and place in a bowl with absorbent paper. Put aside. Put one T of oil in the wok and add in chilis, garlic and ginger and cook until very aromatic. Be careful not to burn! Add in sauce, stir until garlic and ginger is fully incorporated. Thicken with the slurry. Add in meat and stir until the sauce coats the meat. Add the broccoli and stir until the broccoli is fully covered by the sauce. Serve with pork fried rice.

Legend

Tbs=Tablespoon tsp=teaspoon

C=Cup oz= ounces

Watching this get put together was really interesting.  In a normal restaurant the Chef will call out the order to be made but in this restaurant the expediter took all of the ingredients and put it on a plate and gave it to one of the three line cooks.  The cook would then make the dish very quickly.  Another really interesting thing I saw here was that they partially cooked their slurry.  It was thick enough to keep it from separating and also did a great job thickening.

General Tso’s Chicken

8 oz     Tenderized chicken

1 Tbs   Oil

2          dry, fried chilies

1 tsp    finely chopped ginger

1 tsp    finely chopped garlic

6 oz     Yu shong sauce

4 oz     Blanched broccoli (do not add salt to blanching water)

Slurry as needed ( cornstarch and water )

Method:

Place chicken in the deep fryer at 300F and cook until golden brown.  Make sure you move the chicken around or it will stick to the fryer.  Remove from oil and place in a bowl with absorbent paper.  Put aside.  Put one T of oil in the wok and add in chilis, garlic and ginger and cook until very aromatic.  Be careful not to burn!  Add in sauce, stir until garlic and ginger is fully incorporated.  Thicken with the slurry.  Add in meat and stir until the sauce coats the meat.  Add the broccoli and stir until the broccoli is fully covered by the sauce.  Serve with pork fried rice.

Legend

Tbs=Tablespoon                      tsp=teaspoon

C=Cup                                          oz= ounces