Text 14124, 81 rader
Skriven 2007-04-17 09:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Hemp 383
================
 DS> And I'd really like to see some nutritional information for
 DS> hemp seed and hemp seed oil that DOESN'T come from a "snakeoil

True enough; but I'm quite certain that it's not zero ...

 DS> site" with a vested interest in promoting the stuff.  I have a

All nonstandard technologies and products are promoted by
people with vested interests. That's the way it has to be.
The chore, made more difficult if anything by the proliferation
of information (good and bad) on the Web, falls on the
consumer, the same way most burdens do.

 DS> feeling that it isn't nearly the nutritional powerhouse the
 DS> fans make it out to be.

but would be willing to guess that it's comparable to the
other oils that I listed in my post to Carol.

General Tso's Chicken
cat: chicken, Chinese
Serves: 2 to 3

For the sauce
1 Tb double-concentrate tomato paste
-  mixed with 1 Tb water
1/2 ts potato flour
1/2 ts dark soy sauce
1 1/2 ts light soy sauce
1 Tb rice vinegar
3 Tb chicken stock or water
For the chicken
12 oz (4 to 5) skinless, boneless chicken thighs
1/2 ts dark soy sauce
2 ts light soy sauce
1 egg yolk
2 Tb potato flour
1 qt peanut oil, more as needed
6 to 10 dried red chilies
2 ts finely chopped ginger
2 ts minced garlic
2 ts sesame oil
Scallions, thinly sliced, for garnish

(In this Taiwanese version, the dish is hot and sour and lacks
the sweetness of its Americanized counterpart.)

Make the sauce by combining all the ingredients in a small
bowl. Set aside.

To prepare the chicken, unfold the chicken thighs and lay
them on a cutting board. Remove as much of the sinew as
possible. (If some parts are very thick, cut them in half
horizontally.) Slice a few shallow crosshatches into the
meat. Cut each thigh into roughly 1/4" slices and place
in a large bowl. Add the soy sauces and egg yolk and mix
well. Stir in the potato flour and 2 ts peanut oil and set
aside. Using scissors, snip the chilies into 3/4" pieces,
discarding the seeds. Set aside.

Pour 3 1/2 c peanut oil into a large wok, or enough oil to
rise 1 1/2" from the bottom. Set over high heat until the
oil reaches 350-400F. Add half the chicken and fry until
crisp and deep gold, 3 to 4 min. Using a slotted spoon,
transfer the chicken to a plate. Repeat with the second
batch. Pour the oil into a heatproof container and wipe
the wok clean.

Place the wok over high heat. Add 2 Tb peanut oil. When
hot, add the chiles and stir-fry for a few seconds, until
they just start to change color. Add the ginger and garlic
and stir-fry for a few seconds longer, until fragrant. Add
the sauce, stirring as it thickens. Return the chicken to
the wok and stir vigorously to coat. Off heat, stir in the
sesame oil and top with scallions. Serve with rice.

Fuchsia Dunlop, The Revolutionary Chinese Cookbook, adapted

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