This is the quintessential ‘Chinese-American’ dish, and there are many stories, legends and myths about how it came to be the most popular item on the menu. We do know that the generic style of this dish is a traditional one in the rural areas of southern China (around Canton), the birthplace of most of the early Chinese emigrants to America. That style, however, had little to do with the Westernized version. Here I offer both the Chinese original and the Chinese-American recipes. You will discern the differences between them.
© 1998 Ken Hom. All rights reserved.