General Tso's chicken meets Morse's muffins

RECIPE FINDER

September 28, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

Two very different recipes -- one made with chicken and the other with coconut -- were requested by Daniel Magee of Hunt Valley and Bill Gavin of Reisterstown.

Mr. Magee requested a General Tso's chicken recipe. He wrote that he and his wife had tried this dish in several local restaurants. "All were similar and I would be very interested in finding a recipe my wife and I would love to prepare."

His response came from Ferrill Klingensmith in Bend, Ore.

General Tso's Chicken

Makes 6 servings

1 pound boneless chicken

2 tablespoons cornstarch

1 quart plus 4 tablespoons oil

1 egg beaten

pepper

2 tablespoons chopped green onions

10 whole dry hot red peppers

1 teaspoon grated ginger root

1 teaspoon chopped garlic

2 tablespoons black soy sauce

3 tablespoons regular soy sauce

2 tablespoons sugar

3 tablespoons white vinegar

1 tablespoon white wine

1/4 cup water

1 tablespoon sesame oil

Cut chicken into 2-inch pieces. In a large bowl, combine the chicken with 1 tablespoon regular soy sauce, 1 tablespoon cornstarch, 1 tablespoon oil, beaten egg and pepper to taste. Toss well to coat chicken. Refrigerate for at least 20 minutes.

Heat wok and add 1 quart of oil for deep frying. Drop chicken in the hot oil; fry until browned. Drain on paper towels. Remove oil from wok.

Reheat wok, add 3 tablespoons fresh oil and stir-fry green onions and red peppers until onion is browned. Add chicken, ginger root, garlic, black and rest of regular soy sauce, sugar, vinegar, wine and water. Stir-fry to blend flavors; add a sauce of 1 tablespoon cornstarch mixed with the water and sesame oil. Continue stir-frying until sauce is translucent.

Per serving: calories, 311; protein, 21 g; fat, 15 g; sodium, 779 mg; carbohydrates, 21 g.

*

Mr. Gavin made his request brief and simple: "Looking for a coconut muffin," he wrote. And, Edith A. Morse of Moravia, N.Y., responded.

Morse's Coconut Muffins

Makes 12 muffins

1 scant cup sugar

4 tablespoons margarine

2 large eggs

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups flour

2/3 cup coconut

1/4 teaspoon coconut extract

1/2 cup milk

Cream sugar and eggs together. Add remaining ingredients and bake in muffin tins at 350 degrees 20 to 25 minutes.

Per serving: calories, 300; protein, 6 g; fat, 8 g; sodium, 623 mg; carbohydrates, 50 g.

Recipe requests

* Nancy L. Blomquist of Castine, Maine, writes that she has wanted a recipe for caramelized bananas ever since "we enjoyed them in an Oriental restaurant in San Francisco."

* Betty McInnis of Fayetteville, N.C., wants a recipe for an hors d'oeuvre which called for brie cheese wrapped in puff or flaked pastry with apricot preserves and baked. "I've tried to duplicate this after having it at a friend's home but can't seem to duplicate it," she wrote, noting that her friend is deceased.

* Elizabeth A. Klemm of Catonsville would like to have a recipe similar to the "Hawaiian chicken that was served to me on a low-fat diet in St. Agnes Hospital. It was a chicken breast with yellow sauce that had pineapple chunks and something green on it," she wrote.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request, write: Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278. If you send more than one recipe, put each on a separate page with your name, address and phone number. Note the number of servings in each recipe. We will test the first 12 recipes sent to us.

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