General Tso's Chicken
左宗棠鸡
左宗棠将军的鸡是湖南菜的招牌菜，在美国的许多中国餐馆都有供应。
左宗棠（以前的英文翻译是：Tso Tsung-Tang）（1812-1885年），湖南人，是著名的军事家和政治家，他在清末率先开展了洋务运动。他在当时的许多重大事件中发挥了重要作用，包括镇压太平天国起义和1867年陕西和甘肃的骚乱，以及从沙皇俄国夺回新疆领土。
传说，在左将军所带领的部队凯旋而归之后，左将军的妻子为他做了一次鸡大餐，以此作为家庭庆祝活动。香辣酥脆，是左宗棠最喜欢的典型湖南风味。他请妻子把这道菜多做一些与士兵们分享，他们便将这一道菜称为？左宗棠将军的鸡？。后来该食谱遍及全国。
左宗棠将军的鸡是美国前国务卿基辛格最喜欢的中国菜之一，在美国广播公司（ABC）节目中脱颖而出后在美国广为人知。在广播的几天之内，电视台收到了1500封信，要求他们公布这道菜的菜谱。于是这道菜很快就成为美国中餐馆的一道流行菜。
左宗棠鸡的基本成分是走地鸡的鸡腿肉。将肉切成小块，在盐和玉米淀粉中腌30分钟。在平底锅中将油加热到160摄氏度。将鸡肉炸至金黄色就取出，放在一边待用。将更多的油倒入锅中，并用小火将姜末和蒜末和干红辣椒炒熟，直至油炸的成分散发出香气。加入盐，白醋，酱油和糖的混合物，然后加入鸡肉；翻炒片刻，然后略微勾芡即可。最后，加入少量胡椒油和香油，然后就可以上桌了。
讨论问题：
您从本文中学到了什么有趣的东西？您是否听说过您所在地区的左宗棠鸡？
您所在的国家，地区或家乡最受欢迎或最受欢迎的菜是什么？
请分享一个简单的喜欢的食谱。有哪些成分？怎么烹调？
General Tso’s Chicken is a signature dish of Hunan cuisine that is served in many Chinese restaurants in the U.S.
Zuo Zongtang (Tso Tsung-Tang) (1812-1885), a native of Hunan Province, was a renowned military strategist and statesman who spearheaded the Westernization Movement during the late Qing Dynasty. He played a prominent role in many major events at that time, including the suppression of the Taiping Rebellion and the 1867 riot in Shaanxi and Gansu, and the retrieval of the Xinjiang territory from Tsarist Russia.
Legend has it that after one of his military victories, Zuo’s wife made a chicken dish for him as a family celebration. Spicy and crispy, it was of the typical Hunan flavor that Zuo loved best. He asked his wife to make more of the food to share with his soldiers, who gratefully referred to it as General Tso's Chicken. The recipe later found its way across the country.
General Tso's Chicken is one of the favorite Chinese dishes of former U.S. Secretary of State Henry Kissinger, and became more widely known in America after featuring in an ABC program. Within days of the broadcast, the station received 1,500 letters soliciting the recipe. It soon became a popular dish in Chinese restaurants in the U.S.
The basic ingredient of General Tso's Chicken is free-range chicken drumstick meat. Cut the meat into cubes and marinade in salt and cornstarch for 30 minutes. Heat oil in a pan to 160 degree C. Fry the chicken until it turns golden. Drain and set aside. Add more oil to the pan and stir-fry minced ginger and garlic and dry red pepper on a low heat until the fried ingredients release their aroma. Add a mixture of salt, white vinegar, soy sauce and sugar, and then the chicken; stir-fry for two minutes before adding liquid starch. Finally, add a drizzle of pepper oil and sesame oil, and the dish is ready to be served.
Source: China Today
Discussion questions:
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