Steve Wertz wrote:
> On Sun, 04 Feb 2007 16:54:20 -0500, ian wrote:
>
>> The NYT has an adaptation from Fuchsia Dunlop's new book on Hunan
>> cooking, Revolutionary Chinese Cookbook, about General Tso's chicken:
>>
>> See http://www.nytimes.com/2007/02/04/ma.../04food.t.html
>>
>> I got my copy of the book last week, finally, and made Gen Tso's chicken
>> last night. It came out very well indeed.
>
> Except for the addition of tomato paste and lack of peanuts,
> that's almost the same as her Gung Bao (Kung Pao) chicken recipe.
>
> -sw

The chicken pieces are coated in egg white and deep fried.
The result is hardly the same thing at all. These are not 2 dishes that
anyone would confuse, should they show up on the same table.

Cheers,

Ian