---------- 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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