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Les Marchés Publics de Montréal

General Tao

All recipes |  Appetizers, Main dishes

General Tao, Plats principaux
  • Preparation time : 20 minutes
  • Total time : Cooking time : 20 minutes
  • A recipe by Mélissa Clément, from Cuisiner en famille.


    Serves 4:

    • Chicken (thigh) or firm tofu 454 g (your choice)
    • Cornstarch 15 mL (1 tbsp.)
    • Soy Sauce 60 mL (1/4 cup)
    • Rice vinegar 60 mL (1/4 cup)
    • Water 60 mL (1/4 cup)
    • Toasted sesame oil 15 mL (1 tbsp.)
    • Fresh ginger, finely grated 15 mL (1 tbsp.)
    • Garlic, minced 1 clove
    • Sambal oelek 5 mL (1 tsp.)
    • Tomato paste 5 mL (1 tsp.)
    • Vegetable oil (for sautéing) 60 mL (1/4 cup)


    • Water 45 mL (3 tsp.)
    • Sugar 60 mL (1/4 cup)


    • Bok choy, cut in half 4
    • Toasted sesame seeds 15 mL (1 tbsp.)
    • Green onion, finely diced 2


    1. Mix the cornstarch, soy sauce, sesame oil, rice vinegar, water, ginger, garlic and sambal oelek in a bowl. Set aside.
    2. Bring the sugar and water to a boil in a large pot. Boil without stirring until the mixture is a golden colour. Add the soy sauce mixture to it. Simmer until the caramel is completely dissolved and the sauce is syrupy. *Don’t overcook the garlic.* Add the tomato paste last. Mix and set aside.
    3. Cut the chicken or tofu into medium dice, coat with a mixture of flour and cornstarch. Remove the excess and set aside.
    4. In a large non-stick skillet, sauté the chicken or tofu in the oil at medium-high heat until browned on all sides. Add the sauce and thoroughly coat the chicken or tofu.
    5. Serve with the bok choy, well grilled in sesame oil, on a bed of rice or vermicelli. Sprinkle with the sesame seeds and diced green onions.

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