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Posts: 1,011
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.
Always a favorite - quick and tasty, and relatively healthy.
Richard
Tried to get the flames shooting up the sides, but they didn't come out.
Always a favorite - quick and tasty, and relatively healthy.
Richard
Comments
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Richard,
Very nice! Can you close that egg with the wok in?
SteveSteve
Caledon, ON
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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 -
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. -
OK, now I understand. I assumed it was a large and a giant wok.
SteveSteve
Caledon, ON
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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...) -
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.
-
My medium has been in the garage for a couple of years. Need to drag it out when the snow melts.
SteveSteve
Caledon, ON
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Richard,
What is the name of the sauce you use? Generals chicken is the only chinese I eat. -
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... -
Nothing wrong with that...thanks!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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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 likingcontext is important -
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
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