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General Tsao

Bash
Bash Posts: 1,011
edited November -1 in EggHead Forum
Boneless skinless thighs over apple at 400, rest while fire gets up to 750+. Stir fry veggies (onion, green pepper, carrots, brocoli), add sauce, chicken and peanuts.

Tried to get the flames shooting up the sides, but they didn't come out.

d52de77f.jpg

Always a favorite - quick and tasty, and relatively healthy.

Richard

Comments

  • Little Steven
    Little Steven Posts: 28,817
    Richard,

    Very nice! Can you close that egg with the wok in?

    Steve

    Steve 

    Caledon, ON

     

  • Bash
    Bash Posts: 1,011
    Steven,

    No I can't close the egg with the wok on the egg - my wok diameter is larger than the medium egg diameter. I use the medium woo (actually Lump Reducing Ring, since my woo is taller), which gives a nice open area around the wok so the fire stays very hot.

    I like having the LRR and woo at different heights - I use them both all the time depending on how far I want to be from the flames. I use the LRR as a woo much more than I do as a LRR.

    Richard
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Looks and sounds great. What do you use for sauce?

    I love the flavor of this dish at Chinese joints, but they usually have more breading than chicken. Your way sounds much healthier.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Little Steven
    Little Steven Posts: 28,817
    OK, now I understand. I assumed it was a large and a giant wok. :)

    Steve

    Steve 

    Caledon, ON

     

  • Bash
    Bash Posts: 1,011
    That would be giant wok.

    I like using the medium for wokking, since doing nuclear temps goes through lump so fast. (Not to mention I don't have a large...) :)
  • Bash
    Bash Posts: 1,011
    I cheat - I just buy some bottled stuff, but it tastes good and the whole family loves it. Sweet but with a gentle kick to it.
  • Little Steven
    Little Steven Posts: 28,817
    My medium has been in the garage for a couple of years. Need to drag it out when the snow melts.

    Steve

    Steve 

    Caledon, ON

     

  • Richard,
    What is the name of the sauce you use? Generals chicken is the only chinese I eat.
  • Bash
    Bash Posts: 1,011
    It was "House of Tsang". I spice mine up a bit more with crushed red pepper, which makes a nice flavor combo.

    Have thought I need to find a good recipe, but it is so quick and easy (not to mention tasty) that I have not bothered... :blush:
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Nothing wrong with that...thanks!


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • LDD
    LDD Posts: 1,225
    wkygriller wrote:
    Richard,
    What is the name of the sauce you use? Generals chicken is the only chinese I eat.

    GTs sauce is very simple to make

    soy, vinegar, sugar, dried whole chili, garlic,ginger
    thicken with corn starch + water.

    I don't recall the ratio off hand.

    I think its
    1 soy
    1 sugar
    1/4 vinegar
    and then as much/little chili/garlic/ginger as you like

    then adjust sweet/sour to your liking
    context is important :)
  • AZRP
    AZRP Posts: 10,116
    This is the sauce I use for Tso's chicken. -RP

    4 tsp cornstarch
    4 tsp sugar
    4 tsp rice vinegar
    6 tbl soy sauce
    1/2 C chicken broth
    1/4 C marsala wine

    IMG_1269Small.jpg