First time using dark soy sauce. Ingredients will be steamed cut potatoes (unpeeled), fresh cut onions, fresh cut bella mushrooms, crap meat. Don't think I have anything else to add, probably light pepper for seasoning. It will accumulate to about 4-6 servings. I'm thinking two tea-spoons of dark soy sauce? How strong is the taste? How thick is it? I know I only put like no more than two tea-spoons of soy sauce and a max of three in large servings.
Well people, give me your knowledge.
http://www.cheftomm.com/general-tsos-chicken/Just add ingredients at your leisure, and I suggest putting the chicken in a plastic baggie rather than doing it by hand since it's way less messy. I do more sauce and add stuff like broccoli, baby corn, water chestnuts, button mushrooms, carrots, and so on.
It makes a lot too, so if you wanted to you could store the prepared components separately and then throw them all together to fix them like your own pre-made stir-fry chinese dinners like you could get from stores that essentially follow the same principle. Just keep the chicken/sauce/veggies separate. Then you just re-heat the chicken in a wok with a bit of oil for like 3 mins, take it out, then toss in the sauce and veggies and let that all get defrosted and such for about 3 mins, then put the chicken back in and just incorporate everything. Pretty easy stuff!
Oh and the chicken is a lot easier and less wasteful of oil if you do it in a deep fat fryer, just add them individually with tongs.
And most of the veggies you can just boil for like 5-10 mins so those are super easy.
