Ginger liquid bread.
Well, this was a no-brainer, but lots of work.
Dogfish Head Pangaea is brewed with ginger. I normally don’t like beers with prominent ginger, but what could possibly go better with Chinese food? Especially a dish made with ginger. Beer with ginger paired with Chinese food with ginger: failure was mathematically impossible.
In a move reminiscent of my German potatoes stunt, I was at the store with no idea what I needed to buy to make General Tso’s so I Googled “recipe general tso’s chicken.” But this time, I went with the third result. And it was excellent.
I must confess, I’d never cooked with corn starch before, but it is a miracle substance. It produces an amazing batter for frying, then makes that signature thick, sticky sauce common to my favorite Chinese dishes. I’m a new fan.
Of course I used fresh garlic (and tons of it), not canned minced garlic. The difference is huge. And the only dried chiles Publix had were Mexican in origin. I made do, but they really didn’t add much flavor.
For a side I steamed some broccoli with more fresh chopped garlic. And threw in some instant brown rice. What a meal.
The intensity of flavor from the General Tso’s almost drowned out the beer. But it snuck back in here and there and rounded out the meal just right. Lots of ginger, garlic, and green onion flavors.
By the way, my wife has very restricted tastes in beer, but she enjoyed the beer and the pairing.
Good thing this was such an exquisite dining experience, as tomorrow I anticipate taking a break with something frozen and/or leftover…
Tags: Dogfish Head, General Tso's Chicken, Pangaea
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