Taos Eggs Recipes

GENERAL TSAO'S CHICKEN II

A genuinely mouthwatering dish with an Asian kick that will knock your chopsticks off! Don't be fooled by other General Tsao impostors: this is simply the best Chinese chicken you will ever have. With a flair of peanut oil, a streak of sesame, a dash of orange, and a sweet spot for hot, this is sure to be a favorite. Just don't forget to deep-fry twice! Serve with steamed broccoli and white rice.

Provided by ChefDaddy

Categories World Cuisine Recipes Asian Chinese

Time 50m

Yield 6

Number Of Ingredients 21

General Tsao's Chicken II image

Steps:

Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

Nutrition Facts : Calories 633.5 calories, Carbohydrate 54.9 g, Cholesterol 101.1 mg, Fat 36.5 g, Fiber 0.8 g, Protein 24.3 g, SaturatedFat 6.1 g, Sodium 1191.6 mg, Sugar 17.7 g

Ingredients

4 cups vegetable oil for frying
1 egg
1 ½ pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon white sugar
1 pinch white pepper
1 cup cornstarch
2 tablespoons vegetable oil
3 tablespoons chopped green onion
1 clove garlic, minced
6 dried whole red chilies
1 strip orange zest
½ cup white sugar
¼ teaspoon ground ginger
3 tablespoons chicken broth
1 tablespoon rice vinegar
¼ cup soy sauce
2 teaspoons sesame oil
2 tablespoons peanut oil
2 teaspoons cornstarch
¼ cup water

GENERAL TAO CHICKEN

Great chicken that tastes the same as the one served in the Chinese restaurants, without the deep frying. Serve on steamed jasmine or basmati rice.

Provided by Mel

Categories World Cuisine Recipes Asian Chinese

Time 50m

Yield 6

Number Of Ingredients 18

General Tao Chicken image

Steps:

Coat the chicken pieces with 1/4 cup of cornstarch; set aside.
Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated.
Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. Set the chicken aside; keep warm.
Reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot.

Nutrition Facts : Calories 522.4 calories, Carbohydrate 34.5 g, Cholesterol 148.1 mg, Fat 26.8 g, Fiber 0.7 g, Protein 35.1 g, SaturatedFat 4.9 g, Sodium 1054.6 mg, Sugar 19.4 g

Ingredients

2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
¼ cup cornstarch
2 eggs
1 teaspoon salt
½ teaspoon ground black pepper
6 tablespoons all-purpose flour
1 teaspoon baking powder
½ cup vegetable oil
4 teaspoons sesame oil
2 tablespoons grated fresh ginger root
½ cup chopped green onion
½ cup water
¼ cup distilled white vinegar
½ cup white sugar
2 tablespoons cornstarch
2 tablespoons soy sauce
¼ cup oyster sauce
¼ cup ketchup

EASY EGG TACOS

Serve these fun and easy tacos with your favourite toppings for the full taco treatment that kids love.

Provided by Egg Farmers of Ontario

Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario

Time 20m

Yield 4

Number Of Ingredients 15

Easy Egg Tacos image

Steps:

In medium non-stick skillet, heat oil over medium heat; saute red and jalapeno peppers and garlic for 2 minutes or until softened. Add ham and chili powder; saute 2 minutes or until heated through. Remove to bowl; cover to keep warm.
In a small bowl or measuring cup, whisk eggs, salt and pepper.
Melt butter in the same skillet on medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.
Spoon eggs on each tortilla, top with ham mixture, cheese and onion. Serve with salsa and/or coriander, if desired.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 23.7 g, Cholesterol 220.1 mg, Fat 19.4 g, Fiber 2.8 g, Protein 17.8 g, SaturatedFat 8.6 g, Sodium 921.7 mg, Sugar 1.5 g

Ingredients

2 teaspoons vegetable oil
½ small red or green pepper, diced
½ jalapeno pepper, seeded and finely diced
1 clove garlic, minced
⅔ cup diced ham
½ teaspoon chili powder
4 large eggs eggs
¼ teaspoon salt
¼ teaspoon black pepper
2 teaspoons butter
4 small whole wheat or regular flour tortillas, warmed
½ cup shredded Tex-Mex or Cheddar cheese
2 each green onions, chopped
¼ cup salsa
1 tablespoon chopped fresh coriander

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In the meantime, prepare the sauce base by adding the rest of the ingredients to a medium pot. Bring the mixture to a boil, and the turn the heat down to a simmer. Cover and simmer for 10 minutes. Then turn off the heat, open the lid, set it aside, and let it cool completely.
Bring another pot of water to a boil for the eggs. Once boiling, gently and quickly lower the eggs into the boiling water using a large spoon. You want to avoid dropping them and cracking them on the bottom of the pot. Let the eggs cook in the boiling water for 7 minutes (it’s a good idea to set a timer). Once the timer goes off, turn off the heat, quickly scoop out the eggs, and transfer to an ice bath. Allow them to sit in the ice bath until they are completely cool to the touch. The purpose here is to stop cooking the eggs any further.
Once the eggs are cooled, lightly crack the egg shells. The goal here is to make enough cracks to allow the flavor of the sauce base to seep into the egg. I like to use a small spoon to tap the eggs, but be careful! It you tap or crack too hard, you might crack open the egg since the egg yolk is still very soft.

Taos Eggs Recipes

GENERAL TSAO'S CHICKEN II

GENERAL TAO CHICKEN

Great chicken that tastes the same as the one served in the Chinese restaurants, without the deep frying. Serve on steamed jasmine or basmati rice.

EASY EGG TACOS

Serve these fun and easy tacos with your favourite toppings for the full taco treatment that kids love.

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