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     Title: General Tsao's Chicken 1
Categories: Main dish, Meats, Chinese, Ethnic, Poultry
     Yield: 6 servings

     1 lb Boneless chicken breasts; cut
          -into 1" pieces
     3 tb Soy sauce
     3 tb Corn starch
     1    Egg white; beaten until
          -frothy
     1 c  Vegetable oil
     3    Hot dried chili peppers;
          -broken in half
     2 cl Garlic; finely chopped
     1    Ginger root piece (1");
          -peeled and finely chopped
     1 tb White wine vinegar
     1 tb White wine
     1 ts Corn starch
     1 ts Sesame oil
   1/2 ts Salt
     1 ts Brown sugar

 General Tsao was a real person, general and poet who lived in China
 155-220 AD.

 In a glass bowl, place chicken pieces. Combine 1 tb soy sauce and
 1 tb corn starch. Blend in beaten egg white. Pour over chicken and
 toss to coat well. Marinate in refrigerator for 1 hour.

 Heat the oil in a wok. Deep fry the chicken, a few pieces at a
 time, about 1 minute or until golden brown. Remove and drain on
 paper towels. Pour all but 2 tb of the oil out of the wok.

 To the oil in the wok, add the chili peppers, garlic, and ginger,
 stir-fry 2 minutes.

 In a small bowl, combine the remaining soy sauce, vinegar, white
 wine and 1 ts corn starch, mix until smooth. Stir in sugar, sesame
 oil, and salt. Pour into wok, cook, stirring for 2 minutes until
 thickened.

 Return chicken pieces to wok, mix well and serve.

 Recipe by Elegant Entertaining Cookbook by Myra Sable,
 of Sable and Rosenfeld, Bantam books.

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