By Request

By Betty Shimabukuro

Wednesday, June 2, 1999

By Craig T. Kojima, Star-Bulletin
First marinated, then fried, Gen. Tang's chicken picks up
layers of flavor from a chile-laced sweet-sour sauce.

---

Chicken gets tang
from sauce

MONICA Gabo is on the prowl for a recipe for a spicy chicken dish called Gen. Tsau's Chicken.

It's a favorite of her husband, Gerald "Call Me Joe" Gabo, and he always orders it when they go to Chinese restaurants.

Well, Gen. Tsau is lost on military maneuvers or something, but I did find Gen. Tang -- perhaps he's a close cousin. The dish is much as Gabo describes: chicken pieces, fried, with a spicy sauce. The recipe is from "Ken Hom's Chinese Kitchen," (Pavilion Books, 1994). Hom says the dish is from the Hunan Province, which is known for spicy flavors and sweet-sour sauces. It supposedly was created for a Gen. Tang, a gourmet and a military expert.

The sauce may seem too spicy when tasted alone, but combine it with the chicken and the heat dissipates some, so don't be afraid to pour it on.

Gabo is also looking for a recipe from the other side of the world, Tabouleh. The Middle Eastern dish is a staple in Syria, Lebannon and Jordan, although in this country it is often served in Greek restaurants. This version is from Tess Mallos' "Complete Middle East Cookbook" (Tuttle Co., 1979).

GEN. TANG'S CHICKEN

1 pound boneless, skinless chicken thighs
5 cups vegetable oil, for frying

Marinade
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon light soy sauce
2 teaspoons rice wine or dry sherry
1 teaspoon sesame oil
2 teaspoons cornstarch

Batter
2 tablespoons cornstarch
1/2 cup flour
1 teaspoon baking powder
5/8 cup water
1/2 teaspoon salt
1 teaspoon vegetable oil
1 teaspoon sesame oil

Sauce
1-1/2 tablespoons vegetable oil
5 dried red chiles with seeds, halved
5 cloves garlic, finely sliced
1 teaspoon salt
3 tablespoons sugar
1-1/4 cup chicken stock
2 teaspoons rice vinegar
1 teaspoon cornstarch mixed in 1 teaspoon water

Cut chicken into bite-sized pieces. Combine marinade ingredients and marinate chicken at least 20 minutes.

Make batter: Combine ingredients in a blender and blend until smooth. There should be no lumps.

Coat chicken pieces with batter. Heat oil until slightly smoky and fry chicken until golden and crispy. Remove chicken from oil and drain well.

To make sauce: Heat a pan over medium heat, then add oil. When oil is slightly smoking, add chiles and garlic. Stir until garlic starts to brown, about 30 seconds. Add remaining ingredients except cornstarch and bring to a boil. Add cornstarch. Simmer, uncovered, 10 minutes. Pour over chicken. Serves 4.

Approximate nutritional analysis, per serving: 500 calories, at least 31 g total fat, 3 g saturated fat, 95 mg cholesterol, at least 2,000 mg sodium.*

TABOULEH

3/4 cup fine burghul (bulgar)
2 cups water
1/2 cup chopped onion
2 cups chopped parsley
1/4 cup chopped mint
1/4 cup olive oil
2 tablespoons lemon juice
1-1/2 teaspoon salt
1/2 teaspoon pepper
2 tomatoes, seeded and diced
1/4 cup lemon juice mixed with 1/2 teaspoon salt
Lettuce leaves for garnish

Cover burghul with water and soak 30 minutes. Drain well through a sieve and spread on a cloth to dry.

Mix dried burghul with onion and squeeze to maximize flavor. Add parsley and mint. Mix well.

Beat oil with lemon juice, stir in salt and pepper, then toss with burghul mixture. Add tomatoes. Chill 1 hour.

Serve over lettuce leaves with lemon/salt mixture on the side. Serves. 6-8.

Approximate nutritional analysis, per serving: 180 calories, 10 g total fat, 1.5 g saturated fat, no cholesterol, 740 mg sodium.*

Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to features@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.