Ingredients:
10 oz chicken legs - bite sized
1 tbsp minced fresh ginger
2 scallions - 2 inch lengths
1 tbsp minced garlic
2 tbsp dried chilli peppers - whole
2 tbsp sugar
2 tbsp soy sauce
1 1/2 tsp rice vinegar
2 tbsp cornstarch
1/4 cup chicken stock
1 tsp sesame oli
2 cup soya oil for cooking
1 marinade
1 egg white
1 tbsp cornstarch
1 tbsp soy sauce
Instructions:
1. Cut chicken into pieces no larger than 3/4 inch square. Combine
marinade
ingredients in large bowl. Add chicken pieces and set aside for 2
hours. Add 2 T cornstarch to chicken stock, store in
refridgerater. 2. In a deep pot, heat oil to 350 F. In a basket, or
slotted spoon, lower
several pieces of chicken into the oil. Fry until chicken becomes
crisp (1 to 2 minutes) and test meat to ensure doneness. Continue
doing
several pieces at a time until all are cooked. 3. In a wok, on high
heat, reheat 2 T reserved oil. Add prepared ginger,
scallions, garlic, and chilies. Stir to prevent burning. Add the
cooked
chicken pieces, still stirring quickly. 4. Add sugar, soy sauce,
vinegar, stock/cornstarch mixture and stir until
thick. Remove from heat, stir in sesame oil, and place on serving
dish.
Serve with steamed rice.
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"We were not satisfied with the qualities which nature gave to poultry; art stepped in and, under the pretext of improving fowls, has made martyrs of them." Jean-Anthelme Brillat-Savarin (1755-1826)
General Tao Chicken Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
