Welcome to Religious Forums, a friendly forum to discuss all religions in a friendly surrounding.
Your voice is missing! You will need to register to get access to the following site features:We hope to see you as a part of our community soon!
As Doppleganger once pointed out, they are if you define those things the same.
I don't think so. I mean, who's ever heard of General God Chicken?Are God and the Tao the same thing?
Ha, ha. It's all in the interpretation, isn't it. For me, they are different human terms and interpretations of the same.I don't think so. I mean, who's ever heard of General God Chicken?
GENERAL TAO CHICKEN
Categories: Chinese, Poultry
Yield: 4 servings
.....
I don't know. Wikipedia don't have an "interpretation" General Tao. You will have to give me a demo of General God Chicken.I don't think so. I mean, who's ever heard of General God Chicken?
GENERAL TAO CHICKEN
Categories: Chinese, Poultry
Yield: 4 servings
10 oz Chicken legs - bite sized
1 tb Minced fresh ginger
2 Scallions - 2 inch lengths
1 tb Minced garlic
2 tb Dried chilli peppers - whole
2 tb Sugar
2 tb Soy sauce
1 1/2 ts Rice vinegar
2 tb Cornstarch
1/4 c Chicken stock
1 ts Sesame oli
2 c Soya oil for cooking
Marinade
1 Egg white
1 tb Cornstarch
1 tb Soy sauce
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.