---------- Recipe via Meal-Master (tm) v8.05
  
       Title: General Tso’s Chicken - Real Thing
  Categories: Chicken, Chinese
       Yield: 8 servings
  
            TWWR12A
     1/2 c  Cornstarch
       3 lb Chicken; dark meat, bone,
            -chunk
     1/4 c  Water
     1/4 c  Dark soy sauce
   1 1/2 ts Ginger; mince
       1 ts White pepper
   1 1/2 ts Garlic; mince
       1    Egg
     1/2 c  Dark soy sauce
       1 c  Cornstarch
     1/4 c  White vinegar
       1 c  Salad oil
     1/4 c  Sherry
       2 c  Green onions; slice
   1 1/2 c  Hot chicken broth
      16 sm Hot dried peppers
       1 tb MSG; opt
     3/4 c  Refined sugar
  
   To make Sauce, mix cornstarch and water together. Add
   garlic, ginger, sugar, soy sauce, vinegar and wine.
   Then add broth and MSG and stir 'til sugar dissolves.
   Refrigerate 'til needed. In separate bowl mix chicken,
   soy sauce and pepper. Stir in egg. Add cornstarch
   mixture until Šchicken is coated evenly. Add oil to
   help separate chicken pieces. Divide chicken in small
   quantities and deep-fry @ 350 until crispy and light
   brown. (Do not overcook; watch temp; stir-fry or meat
   will toughen). Drain on paper towels. Place a small
   amount of oil in wok and heat 'til just hot. Add
   onions and peppers and stir-fry briefly (peppers will
   give off acrid smoke..be careful). Stir sauce; add to
   wok. Add chicken and cook just 'til sauce thickens.
   Add water or water/cornstarch if needed. This amount
   will fill two large platters and serves 6-8. Serve
   with white steamed rice. This recipe courtesy of Chef
   Paul Kaewprasart of the Siam Rest in Columbus, OH.
  
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