Today another mom and I made General Tsao's chicken, rice, stir-fried veggies, and potstickers
Still frozen, just starting to fry
After I added some water and popping on the lid.
Pot stickers are dumplings that are fried until they are 'sticking to the pot' then quickly add water and cover to allow them to steam and finish cooking. I made about 175 on Thurs afternoon and there are only a few left after our supper tonite and the 18 kids and a few adults at lunch time.
The general's chicken?
General Tso’s Chicken
Original 25 students 80 servings 100 servings Ingredients
¼ cup
1-1/4 cup 5 cups 7-1/2 cups cornstarch
1/8 cup 3/4cup (more) 1 cup 3-3/4 cup water
¾ tsp 6
tsp 15 tsp 22 tsp minced fresh
garlic ( less if using dry)
3/4 tsp 6 tsp 15 tsp 22 tsp minced fresh ginger (less if using dry)
1/3 cup
1-2/3 cup 6-2/3 cups 10 cup sugar
¼ cup
1-1/4 cups 5
cups 7-1/2
cups soy
sauce
1/8 cup ¾
cup 2-1/2 cups 3-3/4 cups white or rice wine vinegar
1 cup
7-8 cups 20 cups 30 cups chicken broth (more
liquid makes thinner “gravy”)
Mix your sauce in blender if you have a large amount or
simply stir will with whisk. Stir well
before you pour into the chicken.
Meat
1-1/2 lbs 8
lbs 27-28 lbs 33-34 lbs boneless, skinless,
chicken-uncooked
I figured about 1/3
lb per serving, this will vary depends on your people and how much ‘gravy’ they
need on their rice. In other words the more ‘gravy’ with the chicken the
further the meat will stretch.
½ cup
¾ cup 15 cups 22 cups soy sauce
Green onions
Small hot peppers-seeds removed or dried red pepper
Fry your meat in batches in a frying pan with a little oil.
Add soy sauce to the meat as you are frying. I don’t always use the full amount
of soy. Fry green onions and hot peppers with your meat. You can use as much or
little of the onions and peppers as you like. The meat should have a bit of
‘heat’ from the peppers. If you are using dried red pepper, just sprinkle about
½-3/4 tsp on the meat as you are frying it.
Add your sauce after the meat is cooked and stir and cook
until sauce becomes thick. At this point transfer to a crock pot to keep hot or
serve with rice.