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Old 02-01-2007, 11:33 PM   #11
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Originally Posted by petey
I have high cholesterol. Is it better i skip this recipe? I'm afraid to ask how healthy it really is. Rule of thumb, the better it tastes the less healthy it is.
You are so right. I'm watching everything right now too! I only make this when my kids are home for winter break from college. Guilty I know, but it tastes so good.
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Old 02-02-2007, 04:21 AM   #12
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Smile

I make it all of the time, I have a excellent recipe that a friend of mine from Thailand who's father is Chinese. The recipe that I have is non-spicy but you can add red pepper flakes to make it spicy. Here is a direct link to see the photo of the one I made. General Tso's Chicken on Flickr - Photo Sharing!

I will post this recipe, as I am a new member, I am discover all of the features of the forum.

Quote:
Originally Posted by petey
Has anyone here had any success in making General Tso's Chicken?
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Old 02-02-2007, 07:23 AM   #13
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Quote:
Originally Posted by Feastingmadeeasy
I make it all of the time, I have a excellent recipe that a friend of mine from Thailand who's father is Chinese. The recipe that I have is non-spicy but you can add red pepper flakes to make it spicy. Here is a direct link to see the photo of the one I made. General Tso's Chicken on Flickr - Photo Sharing!

I will post this recipe, as I am a new member, I am discover all of the features of the forum.

Than k you for posting the pic and i look forward to you posting the recipe. Welcome to the forum
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Old 02-02-2007, 11:01 PM   #14
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Quote:
Originally Posted by petey
I have high cholesterol. Is it better i skip this recipe? I'm afraid to ask how healthy it really is. Rule of thumb, the better it tastes the less healthy it is.
Using this recipe for General Tso's Chicken as a guideline (serves 4):

The chicken broth can range between 0% cholesterol for most store bought brands to about 6mg for commercial condensed broth. Substituting chicken base for the broth will reduce the sauce reduction time - and is generally 0 Cholesterol (read the nutritional information on the labels).

1 whole egg contains about 215mg cholesterol - 99+% of that is in the yolk. Try substituting 2 egg whites in place of the whole egg for an essentially cholesterol free batter.

Now, to the chicken ... based on the nutritional information for chicken from NutritionData for broilersand fryers, based on 1oz servings for raw white and dark meat (boneless and skinless):

White meat has 16mg, dark meat has 22mg, cholesterol per ounce. So, for 3-lbs of chicken: white meat only would be about 768mg cholesterol, dark meat only would run about 1,056mg, a 50/50 mix would be about 912mg. Using the above recipe for 4 broken down to individual servings, it would run something like: 192mg white meat, 264mg dark meat, 228mg mixed - per serving.

Don't know what daily cholesterol level you are shooting for (USDA recommended daily intake is 300mg or less) but this might not be that unhealthy occasionally.

Of course - how accurate these numbers are depends on how accurate the information on NutritionData is, how accurately I interpreted the data, and my ability to perform basic math skills with a calculator.
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Old 02-03-2007, 09:02 AM   #15
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Quote:
Originally Posted by Michael in FtW
Using this recipe for General Tso's Chicken as a guideline (serves 4):

The chicken broth can range between 0% cholesterol for most store bought brands to about 6mg for commercial condensed broth. Substituting chicken base for the broth will reduce the sauce reduction time - and is generally 0 Cholesterol (read the nutritional information on the labels).

1 whole egg contains about 215mg cholesterol - 99+% of that is in the yolk. Try substituting 2 egg whites in place of the whole egg for an essentially cholesterol free batter.

Now, to the chicken ... based on the nutritional information for chicken from NutritionData for broilersand fryers, based on 1oz servings for raw white and dark meat (boneless and skinless):

White meat has 16mg, dark meat has 22mg, cholesterol per ounce. So, for 3-lbs of chicken: white meat only would be about 768mg cholesterol, dark meat only would run about 1,056mg, a 50/50 mix would be about 912mg. Using the above recipe for 4 broken down to individual servings, it would run something like: 192mg white meat, 264mg dark meat, 228mg mixed - per serving.

Don't know what daily cholesterol level you are shooting for (USDA recommended daily intake is 300mg or less) but this might not be that unhealthy occasionally.

Of course - how accurate these numbers are depends on how accurate the information on NutritionData is, how accurately I interpreted the data, and my ability to perform basic math skills with a calculator.

What an abundance of info!!! Thank you sir
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Old 02-03-2007, 11:22 PM   #16
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Michael in FtW - you always have such great information, thanks!
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