General Tsos Gator Alligator And Snap Peas With Kumquat 3 2 1 Sauce Spicy Peanut Rice Recipes

GENERAL TSAO'S CHICKEN II

Steps:

• Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
• In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
• Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

GENERAL TSO'S SAUCE

Steps:

• Mix all ingredients in a saute pan.
• Cook at medium temperature until thickened, stirring occasionally.

SZECHUAN ALLIGATOR IN A CRISPY NOODLE NEST WITH LEMON GINGER DRESSING AND SHIITAKES

Steps:

• For the Lemon Ginger Dressing: Combine all above ingredients, except oils. Using an electric blender, add 1 cup sesame oil and 1 cup peanut oil, blending in batches until smooth. Keep refrigerated.
• For the Szechuan alligator: Mix the above ingredients together. Rub alligator tenderloins with the mixture and let sit for 1 hour. For the Breading: Mix flour and cornstarch together. Combine bread crumbs, sesame seeds, salt, cayenne pepper and mustard. Dredge alligator in flour/cornstarch mixture, shaking off excess. Dip in egg whites. Coat in bread crumb mixture. Set aside.
• Use 1 cup peanut oil for frying alligator. In a heavy duty saucepan with 4-inch sides or higher, heat oil to 350 degrees. Fry alligator until crispy. Drain on paper towels. Set aside until ready to add to salad.
• For the Vegetables and the Crispy Noodle Nest: Split pasta into 6 equal parts. Form each into a bird?s nest that is about 5 inches in diameter. Put nests in freezer while heating oil to 325 degrees. Fry each nest directly out of freezer, using a ladle to keep the center hollow. Cook just until lightly golden. Drain on paper towels.
• Assembly: Slice alligator on the bias. Combine vegetables and alligator in a bowl. Add 1 cup of dressing. Toss well.
• Place a nest in the center of each plate. Arrange 3 endive spears, so that they are sticking out from each nest. Place a mound of salad in the center of nest.
• Arrange 3 Nasturtiums between each endive spear. Drizzle more dressing and sesame seeds on and around salad if desired.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.