Dear Friend,
I did some research on the web about Hunan Province, and it is truly very beautiful. I also found out that there were no less than 210 tea factories listed there.
The only thing I know about Chinese tea is what I've tasted in restaurants, and it is very good. I am a tea lover, and like all kinds.
I also found an interesting recipe which is supposedly from Hunan...perhaps you can tell me if it is o
General Tso's Chicken
The restaurant favorite is based on an authentic Hunan dish that translates roughly as "ancestor meeting place chicken."
Serves 3 to 4
INGREDIENTS:
* 2 chicken breasts, boneless, skinless, 7 to 8 ounces
* Marinade:
* 1 large egg white
* 1/2 teaspoon salt
* Pinch freshly ground black or white pepper
* 3 to 4 tablespoons cornstarch
* Sauce:
* 2 tablespoons dark soy sauce
* 2 tablespoons hoisin sauce
* 1 tablespoon Shao-Hsing rice wine or dry sherry
* 2 teaspoons black or red rice vinegar
* 1 teaspoon granulated sugar
* 2 tablespoons chicken broth or water
* Other:
* 1 tablespoon minced ginger
* 2 cloves garlic, peeled and minced
* 2 green onions, finely chopped
* 6 to 10 small dried red chilli peppers, according to taste
* 1/2 teaspoon ground Szechuan peppercorn or coriander, or to taste
* 1 teaspoon sesame oil
* Oil for deep-frying, as needed
PREPARATION:
Cut the chicken into 1-inch cubes. Add the marinade ingredients, using your fingers to make sure the chicken is well coated in the cornstarch. Let the chicken sit for 30 minutes.
Heat the oil to between 360 and 375 degrees Fahrenheit.
Add the chicken cubes. Stir-fry for a minute, then push up to the sides and add the sauce in the middle of the wok. Mix with the chicken. Stir in the green onion and the Szechuan peppercorn or ground coriander. Heat through. Remove from the heat and stir in the sesame oil. Serve hot.
Rice fields in Hunan Province