general gau’s chicken

Posted on September 5, 2012


Not too shabby, for your first try..” he said as he shoveled the food into his mouth. “Oh, yeah? Well, I’ll be honest, the spices came already mixed. I just added soy sauce and stuff to it…” I replied.

No excuses, says Julia Child. And while it’s not an excuse, per se, I just didn’t want to spend a million dollars on spices that I may not be using much more of later on if the first time was a flop. It seemed like a reasonable disclosure.

I may end up buying all of the spices I need later on, because it wasn’t a huge failure. I didn’t really expect it to be disastrous, just, not what we were accustomed to ordering.

One thing that I could do for next time is brown the chicken a little longer. I like crispy chicken, and I didn’t really get it to the place I wanted it when I cooked it this time. One of my biggest beefs with ordering this from the local delivery places is, you never know how the chicken will be: stringy, fatty, crispy, soggy, breaded, plain, grilled, whatever. When you make it for yourself, you can cut all the fat off of it, and pound it into submission, and cook it however you like.

General Gau’s
serves 4
make about a cup of sushi rice, start a bit ahead of time from when you start the chicken.

using about a pound of chicken breast
clean, cut fat off of it, and tenderize if you like by hitting it with something flat/heavy
cut into bite sized pieces
in a bag with about 1/4 c of flour, shake around to fully cover the chicken pieces
in a large saute pan, warm up a few tablespoons of oil
cook chicken until browned and cooked all the way through

In a small mixing bowl (not over heat) combine spices (package included cornstarch, red chilis, ginger, bullion, and… Something else) with 1/4 (minus a tablespoon) sugar, 3/4 water, 4-1/2 tablespoons soy sauce.

Add to chicken when chicken is fully cooked & browned.

Bring to just a boil, then simmer for a few minutes.

Plate on or with rice. Eat.