I have been kind of obsessed with General Tso’s Chicken since last spring, when I sat in my dark living room and watched The Search for General Tso on Netflix, and on an empty stomach. I think General Tso’s is the kind of thing that is a phenomenon in the US; in Canada we have our own interpretation of “Chinese food” – did you know that Ginger Beef was invented in Calgary, Alberta? Anyway, it looked delicious and I needed to get into it right away. I wish I could see people doing yoga and react with the same sense of urgency.
General Tso’s Chicken is not served at dim sum, which is how we most often enjoy Chinese cuisine, and though it appears on the occasional take-out menu, it’s never in the combos (we’re a Dinner for 2 B family, with its chicken chow mein and red saucy sweet-and-sour pork). For too long, there was no opportune time to get to know the General. No time, that is, until this past Saturday.
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For a Mid-Autumn Festival dinner party tonight, I'm cooking through @redcooking's incredible book. On the menu: Mapo Tofu, General Tso's Chicken, Red-Cooked Lion's Head, and lotus root and cucumber salads. Watch #wellfedflatbroke this week for a few of the recipes, and your chance to win a copy of Phoenix Claws and Jade Trees from @clarksonpotter.
Thanks to Food Bloggers of Canada and Clarkson Potter, I was offered the opportunity to review a copy of food writer Kian Lam Kho‘s cookbook, Phoenix Claws and Jade Trees. In order to fulfill my part of the deal, I was tasked with preparing a dinner with a few of the dishes from the book. To get a sense of the variety of recipes, I read the whole thing in a single evening, shouting excitedly at Nick about all the wonderful things we would get to have once he cleaned the kitchen and figured out how to get me eight pounds of nontoxic pottery clay (Beggar’s Chicken, page 314).
This book is beautiful. The writing is clear and well-paced; the photos are stunning and often demonstrate multiple steps in a single collage. Everything about it says “cooking Chinese cuisine unlike anything you’ve seen on a North American take-away menu is easy and fun and you should do it right now. Right now!” And while I can’t speak to the ease of obtaining the ingredients just anywhere, in Vancouver it was only as challenging as deciding which T&T to go to (Renfrew & 1st Avenue won out – free parking).
Within an hour, I had gathered all of the ingredients to prepare six recipes from the book for a Mid-Autumn Festival feast for three friends. The ingredients were very affordable. I think I spent $53 on the entire meal (including a very cheap and sort of embarrassing rosé), and we had leftovers for two days.
- General Tso’s Chicken (page 174, recipe below)
- Red Cooked Lion’s Head, a braised pork meatball with water chestnuts and greens (page 198)
- Mapo Tofu, a mix of beef and tofu with chili paste and fermented beans (page 211)
- Black vinegar and garlic vinaigrette (page 327 served over steamed yu choy that I had chilled before serving)
- Cucumber salad with garlic (page 336)
- Spicy lotus root salad with Szechuan pepper, chilies and cilantro (page 338)
There were so many intriguing dishes in this book, and a good mix of challenging dishes to prepare when you’ve got the time and quick, straightforward recipes you could make on a weeknight or for company.
The best thing about this book, at least for me, is that most of the recipes are designed to make two servings: this way, I can make enough for Nick and I for a weekend lunch or weeknight dinner, or make a dinner party of multiple dishes without going overboard on quantity. I also love that so many of the dishes are so inexpensive to make; the Mapo Tofu, for example, called for a quarter-pound of ground beef and two dollars’ worth of tofu.
Once you build a pantry of some of the book’s more frequently used ingredients, you can make the recipes quickly and cheaply. I’ve already used the Szechuan chili paste from the Mapo Tofu twice more since Saturday. It brings boring old steamed broccoli or scrambled eggs to LIFE.
My dinner guests were split on their favourites – one liked the Red Cooked Lion’s Head: “I’ve never had this dish before,” she said, “but the flavour reminds me of something similar I might have eaten as a child.” Another was quite keen on the black vinegar and garlic dressing, which I’ll agree is incredible, especially for how simple it is.
I fell in love with the Mapo Tofu, a dish I have been fond of for my whole life in Vancouver – this version was so simple, but so perfectly spicy and salty and balanced. And General Tso’s Chicken? It’s not too sweet, with a lot of garlic and a little bit of vinegar and heat: in short, it’s everything I hoped it would be.
General Tso’s Chicken
Makes two servings.
- 2 tbsp. Shaoxing cooking wine
- 1 large egg white
- 1/2 tsp. salt
- 1/4 tsp. ground white pepper
- 1 lb. boneless, skinless chicken thighs, cut into 3/4-inch cubes
- 3/4 cup chicken stock or water
- 1/4 cup Shaoxing cooking wine
- 2 tbsp. Chinkiang black vinegar
- 1 tbsp. soy sauce
- 1 tsp. hoisin sauce
- 2 tbsp. tapioca starch
- 1 tbsp. sugar
- 4 cups vegetable oil
- 3/4 cup tapioca starch
- 3 tbsp. minced garlic
- 1 tbsp. minced fresh ginger
- 1/4 cup dried red chilies
- 1 tbsp. roasted sesame oil
- 1 tsp. sesame seeds, toasted
- 2 tbsp. thinly sliced scallion greens
In a medium bowl, whisk together marinade ingredients. Add the chicken cubes, and, using your hands, work the marinade into the meat so that all pieces are well-coated. Set aside for 20 minutes.
Meanwhile, mix sauce ingredients together in another bowl. Set this aside too.
Put the tapioca starch into a bowl.
In a wok or Dutch oven, heat the vegetable oil to 375°F, or until it shimmers. Dredge the chicken pieces through the tapioca starch until well-coated. Working in batches, fry chicken pieces in the hot oil until golden brown, four to five minutes. Remove chicken with a slotted spoon to a plate lined with paper towels.
Pour off all but two tablespoons of the cooking oil, then return your wok or pot to the stove and add the garlic and ginger, cooking for about 30 seconds; do not let these burn. Add the chilies and cook for another 30 seconds. Give the sauce mixture a quick stir, then add this to the wok or pot and cook for about a minute, until the sauce has thickened. Return the chicken to the wok or pot and toss the pieces in the sauce. Add the sesame oil, then toss again.
Garnish with sesame seeds and scallions. Serve with rice and a cold salad.
To win a copy of Phoenix Claws and Jade Trees from Clarkson Potter, leave a comment below describing your favourite Chinese dish. You can leave comments until 11:59 PST on October 2; on October 3, I’ll put all the names in a hat and draw a winner. The winner will be notified by email on October 3.
Please note that this giveaway is for Canadian readers only; watch redcook.net after September 14 for information on giveaways for American readers.
Disclosure: I received a copy of this book for free. However, I really like the book and would buy it for myself if it wasn’t offered to me first. No one pays me money for my opinions, which is probably for the best.