---------- Recipe via Meal-Master (tm) v8.04

     Title: GENERAL TAO'S CHICKEN (LE PIMENT ROUGE)
Categories: Poultry
     Yield: 4 servings

    10 oz Chicken Legs, deboned
     2 c  Soya Oil
     1 tb Ginger Root, minced
     2    Scallions, chopped
     1 tb Garlic, minced
     2 tb Dry Chili Pepper
     2 tb Sugar
     2 tb Soy Sauce
 1 1/2 ts Vinegar
     2 tb Cornstarch
   1/4 c  Chicken Stock
     1 ts Sesame Oil

-------------------------MARINADE-------------------------
     1    Egg White
     1 tb Cornstarch
     1 tb Soy Sauce

 For the best results use skinned deboned legs of capon.
 Cut the chicken into pieces no larger than 1 inch
 square. Prepare marinade by combining egg white,
 cornstarch and 1 tablespoon soy sauce in a large bowl.
 Add chicken pieces and set aside for two hours.
 In a deep pot, heat the oil until it reaches 350
 degrees. In a basket, or with a slotted spoon, lower
 several marinated chicken pieces into the fat. Fry
 about one or two minutes or until the chicken becomes
 crisp; test for doneness before completing the batch.
 Continue until all pieces have been fried. Set oil and
 cooked chicken pieces aside. In a wok, on high heat,
 reheat two tablespoons of the reserved oil. Add
 prepared ginger, scallions, garlic and chili peppers.
 Stir to prevent burning.
 Add the fried chicken and stir quickly.Add sugar, soy
 sauce, vinegar and cornstarch mixed with chicken
 stock. Remove from the heat and stir sesame oil into
 the sauce. Spoon the mixture on to a hot platter and
 serve immediately with steamed rice.
 Serves 4.
 Hazel Mah who owns Le Piment Rouge Windsor
 (translation: Red Pepper) and Le Piment Rouge Laurier
 graciously agreed to share the recipe for the popular
 dish. This dish dates back to the Chin Dynasty and is
 named for General Tao, a governor of the northern
 Chinese province of Hunan. According to legend, the
 old general ate nothing but poultry and this dish was
 his favourite. Le Piment Rouge Windsor, 1170 Peel in
 Montreal. From The Gazette, 91/02/27.

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