chinese style chicken

with ginger and lemon

Today I share with you this delicious Chinese-style Chicken, with a sweet and sour flavor, a bright color and a unique aroma and flavor that characterize it.

Origin of the recipe

To find its origin or original recipe, I read several articles, and found that it is a recipe without unanimous agreement to establish its origin.

Chef Chang-Kuei, of Chinese origin, claimed to be the first to create this recipe, since he made it in 1955 for a gala dinner, and called him General Tso Tsung-t'ang, a hero of the region where he was born. .

The story goes on, and they say that in 1973 he settled in New York, and from then on the chicken had its variants to please the New York palate, becoming Henry Kissinger a fan of this dish that he ate frequently at the Chandler restaurant. Kuei,

This mediatic and powerful politician (I leave you the link on https://www.biografiasyvidas.com/biografia/k/kissinger.htm ), helped popularize this recipe in the United States.

the chinese fable

I never cease to be amazed at how far it takes me to find out about a recipe, and I find a great teaching.

Looking for the origin of the recipe in Chinese culture, I found a Fable about the chicken thief is short and leaves a message of honesty and repentance

It tells that a man in a Chinese village stole chickens from his neighbors, and they told him not to do it, so he gathered the whole town and told them

Starting tomorrow, I will steal a chicken a month and none the following year.

The oldest in the village reproached him:

It seems good to me that you want to change, but if you already know what you are doing wrong, why not change now? why leave it for tomorrow?

I leave you the link in case you are interested in knowing about this fable https://tucuentofavorito.com/el-ladron-de-pollos-fabula-china-con-valores/

Why leave for tomorrow right? That's why I encourage you to make this recipe... you'll be surprised!!!

Ingredients

Calculate approximately one breast per person and multiply the other ingredients according to the number of breasts that are added, this dish can be presented as a shared appetizer, so it can be accompanied with rice or French fries or also served in small casseroles, cutting it into small pieces, it is a good choice for parties or gatherings at home.

Ingredients

1 breast cut in julienne

1 clear

1 teaspoon minced or powdered ginger

2 tablespoons of cornstarch

1 teaspoon of baking soda

1/2 minced garlic or a teaspoon of powder

salt pepper

oil for frying

Sweet and sour sauce

juice of 1 lemon

2 tablespoons soy sauce

2 tablespoons of honey

1 minced garlic clove or garlic powder

1 tablespoon cornstarch

1 teaspoon minced or powdered ginger

4 tablespoons rice wine or white wine

salt, pepper, paprika.

how it's done

I thank my teacher Mariana from https://www.mausi.com/ for this recipe that I learned in the course I am taking

Cut the chicken into julienne strips and small pieces and mix it with the egg white marinade and all the other ingredients, mix well with your hands and let stand for 5 minutes.

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We do a first frying in very hot oil, in parts, and we remove in a source

Then heat the oil a little more and throw all the pieces together until they brown well

Dip

Heat the soy sauce with the garlic, ginger, honey, lemon, and wine in a pan or wok and stir well, then add the starch dissolved in a little water and season with pepper, paprika, and salt. , first do not put salt since the soy sauce is salty, try and add if necessary, and as soon as it thickens add all the chicken and mix well

It will seem to you that it is not much sauce, but the Chinese do it that way, because the objective is to impregnate the chicken pieces and that they are flavored.

Serve with rice or potatoes and lemon wedges