Introduction:
This is the thread we will be using to gather recipes for our B&B Cookbook for the Gentlemen's Essentials.
Instead of having a single member create a tutorial we are going to use the entire wealth of knowledge of the board to amass as many great recipes as we can. Once we get a solid collection, I will attempt to go through and organize all the posts into a searchable, easy to use format.
In this thread, please post your recipes (and only your recipes, no chatter or banter in this thread please). Please be as specific as you can, providing both thorough ingredients list and comprehensive instructions.
Thanks and we all look forward to seeing what all the great cooks here can do!
General Tso's Chicken
This once proud dish has become a tasteless, sticky pile of glop found at every dump in town. A shame, since it's so easy to make a good version.
Long version (or jump to short version)-
Bone several whole chicken thighs.
Cut meat into 1 1/2" chunks.
Make stock from bones, adding ginger, scallion, onion, carrot, celery, and white turnip. Strain and reduce.
Short version-
Buy boneless chicken thighs and cut into good sized chunks as above.
Marinate meat in egg white, xiaoshing wine, sesame oil, minced garlic and ginger.
Add cornstarch and mix- it will be a godawful, sticky mess.
Fry in batches about 6 minutes, separating pieces as you add to pot.
Remove and reserve.
If you're great with a wok, and fast, you can prepare the sauce at once. It's much easier to make ahead-
Heat oil in small saucepan and stir fry garlic, ginger, scallion, hot chili paste (sambal olek or similar) until fragrant.
Deglaze with rice wine (xiaoshing).
Add stock, chili sauce, rice vinegar, sugar, and sesame oil. Simmer.
Adjust to taste- sauce should be hot, sweet, and sour, and be red/orange.
Thicken slightly with cornstarch/water slurry.
Heat large pan or wok.
Add chicken pieces and enough sauce to coat well and toss.
Serve with rice and steamed broccoli.
Alternatively, use same sauce with batter dipped, jumbo fried shrimp.
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