Znalazlem dwa przepisy pomoze ktos przetlumaczyc?
1) GENERAL TSAO'S CHICKEN

1 egg
1 1/2 lbs chicken 3/4 inch cubes
1 cup flour
oil for deep frying
3/4 cup water
3 tbls corn starch
3 tbls dark soy sauce
3 tbls white vinegar
3 tbls Chinese cooking wine
3 tbls sugar
1 tsp hoisin sauce
2 tbls Chinese chili paste with garlic
8 TO 12 black peppercorns
1 tbls oil for veggie stir fry
2 cloves garlic, minced
1 tsp fresh ginger root, shredded
1 green pepper seeded and cut into
short strips
1 red pepper seeded and cut into short
five stalks bok choy, entire sliced
across grain

1.Beat egg, dip chicken and coat with
flour.
2.Deep fry till light brown.
3.Set aside.
4.In bowl, combine water, soy sauce,
cornstarch, vinegar, wine, sugar,
hoisin, chili paste, peppercorns (if
you desire a saucier taste, increase
sauce ingredients by half).
5.Heat tbls oil in wok and add garlic and
ginger, stir fry for a few seconds
and then add peppers and bok choy.
6.Stir fry for about a minute, being sure
to under cook.
7.Add sauce and meat, stir till sauce
thickens and coats, remove from heat
and serve on rice.

Notes: if you use a Chinese imported chili
paste, beware! You may want to half
the amount, an exquisite after burn can
result! American brands of Chinese chili
paste are tamer and that is what the recipe
amounts are geared to.
2)
General Tso's Chicken
Ingredients (4 servings)
3/4 lb Boneless chicken breast
2 ts Dark soy sauce
2 ts Rice wine or dry sherry
1 ts Finely chopped ginger root
1 ts Cornstarch
1 ts Sesame oil
1/3 c Oil, preferably peanut
2 Dried red chiles cut in half lengthwise
1 tb Chopped fresh orange peel OR
2 ts - dried citrus peel (soaked & coarsely chopped)
1/2 ts Roasted Sichuan peppercorns
* (finely ground), optional
2 ts Dark soy sauce
1/4 ts Salt
1 ts Sugar
1/2 ts Sesame oil
Instructions
CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put
it into a bowl together with the soy sauce, rice wine or sherry,
ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the
mixture marinate for about 20 minutes. Heat the oil in a wok or large
skillet
until it is very hot. Remove the chicken from the marinade with a slotted
spoon. Add it to the pan and stir-fry it for 2 minutes until it browns.
Remove it
and leave to drain in a colander or sieve. Pour off most of the oil, leaving
about 2 teaspoons. Reheat the pan over a high heat and then add the dried
chiles. Stir-fry them for 10 seconds, and then return the chicken to the
pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing
well. Serve
the dish at once.

RobZa