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Beginners luck on General Tso's Chicken

Randy1Randy1 Posts: 374
edited March 2012 in EggHead Forum

 I got my wok spatula in today and felt like breaking it in!I tried my luck at general chicken tonight. It was much easier than I thought and very very good. It was the recipe that was on the forum a few days ago on the "Wok out" post. I posted a few pictures, so have a look. I would highly recommend this recipe!

Maumelle, Arkansas

Comments

  • MickeyMickey Posts: 17,539
    Very nice man
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • NightwingXPNightwingXP Posts: 436
    Looks great Randy. Cannot wait to get my wok. I will look up that recipe. Love Generals!
    Only 3 things in life matter. Family, Steelers and my BGE!!
  • Randy1Randy1 Posts: 374

    Lot of fun! Thanks Guys

    Maumelle, Arkansas
  • MaskedMarvelMaskedMarvel Posts: 1,479
     Check out that lava!  Looks delicious!
    Large BGE -- Greensboro!


  • Village IdiotVillage Idiot Posts: 6,953
    That looks perfect, Randy !  Good job !!!!
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Randy1Randy1 Posts: 374
    Thank you Village Idiot! One question if I may..there is some gunk(almost like oil build up) at the top portion of my wok and I got one of those bamboo brushes you recommended. I scrubbed it and scrubbed it and it wont come off. ( I noticed how MM's wok looked very clean all over. It is almost like the upper portion of the wok is not seasoned or something. A few specks of "seasoned surface"  are chipping off as well in one spot) It looked pretty good while i was frying the chicken but that sticky sauce is what i think stuck to it. And did it ever stick. Any Help?
    Maumelle, Arkansas
  • Village IdiotVillage Idiot Posts: 6,953
    Randy,  from time to time, I'll get a buildup like yours, and do the same thing you did.  Then,  after a few cooks later, it is gone.  I wouldn't worry about it.  Interesting that it is on the top portion of your wok.  To me, that shows how swirling oil on a hot wok helps in making it nonstick.  You probably didn't get the oil to the top (I don't either).

    Typically, all I use is one of those yellow/green sponges with hot water and it cleans up well.  You might want to clean the wok right after you eat.  Sometimes, I'll forget and leave it out by the Egg until the next day, and it seems harder to clean then.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Randy1Randy1 Posts: 374
    Thank you. I feel better now!
    Maumelle, Arkansas
  • gtk10583gtk10583 Posts: 77
    Hey all you wok'ers...  do you use the wok ring to concentrate the heat up under the wok, or just place the wok directly on the grate?
  • Randy1Randy1 Posts: 374
    No ring...and I used a spider to rest the wok
    Maumelle, Arkansas
  • Village IdiotVillage Idiot Posts: 6,953
    When I wok on my Large, I use a spider.
    I don't have a spider for my medium, so I use a wok ring for stability and set it on the grid..



    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • boatbumboatbum Posts: 1,273
    Looks great.   Havent got a wok yet but I am inspired.
    Cookin in Texas
  • GriffinGriffin Posts: 7,449
    Nicely done, Randy. Wokking sure has been popular this week.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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