---------- Recipe via Meal-Master (tm) v8.02

     Title: GENERAL TAO CHICKEN
Categories: Chinese, Poultry
     Yield: 4 servings

    10 oz Chicken legs - bite sized
     1 tb Minced fresh ginger
     2    Scallions - 2 inch lengths
     1 tb Minced garlic
     2 tb Dried chilli peppers - whole
     2 tb Sugar
     2 tb Soy sauce
 1 1/2 ts Rice vinegar
     2 tb Cornstarch
   1/4 c  Chicken stock
     1 ts Sesame oli
     2 c  Soya oil for cooking
          Marinade
     1    Egg white
     1 tb Cornstarch
     1 tb Soy sauce

 1. Cut chicken into pieces no larger than 3/4 inch
 square. Combine marinade
    ingredients in large bowl. Add chicken pieces and
 set aside for 2
    hours. Add 2 T cornstarch to chicken stock, store
 in refridgerater. 2. In a deep pot, heat oil to 350 F.
 In a basket, or slotted spoon, lower
    several pieces of chicken into the oil.  Fry until
 chicken becomes
    crisp (1 to 2 minutes) and test meat to ensure
 doneness. Continue doing
    several pieces at a time until all are cooked. 3.
 In a wok, on high heat, reheat 2 T reserved oil. Add
 prepared ginger,
    scallions, garlic, and chilies. Stir to prevent
 burning. Add the cooked
    chicken pieces, still stirring quickly. 4. Add
 sugar, soy sauce, vinegar, stock/cornstarch mixture
 and stir until
    thick. Remove from heat, stir in sesame oil, and
 place on serving dish.
    Serve with steamed rice.

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