---------- 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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