MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: General Tso’s Chicken (Nancy Hattaway)
  Categories: Chinese, Chicken, Ceideburg 2
       Yield: 2 servings
  
       1    Egg
       1 tb Cornstarch
       1 lb Boned, skinless chicken cut
            -from thigh or breast into
            -2 inch chunks
            Peanut oil
      16    Dried hot red peppers
       5    Scallions cut diagonally
            -into 1″ pieces
       3    Cloves garlic, finely minced
     1/4 ts Grated fresh ginger
 
 MMMMM---------------------------SAUCE--------------------------------
       4 ts Cornstarch
       4 ts Sugar
       4 ts Rice vinegar
       6 tb Soy sauce
     1/4 c  Water
     1/4 c  Rice wine
     1/4 c  Chicken broth
  
   Whisk together thoroughly the egg and cornstarch.  Add pieces of
   chicken, turning to coat evenly.
   
   In wok or deep-fat fryer, heat 2 inches of oil to 350F.  Fry chicken,
   a few pieces at a time until lightly browned and just cooked through.
   Drain on paper towels.
   
   Combine sauce ingredients, mixing well.  Set aside.  (The chicken may
   be fried the first time up to one hour in advance; the sauce can be
   combined several days in advance and kept covered in the
   refrigerator.) In frying pan, heat 1 tbs of oil until hot.  Add chili
   peppers and cook until dark red.  Add scallions and stir-fry about
   one minute.  Add garlic and ginger, cooking briefly, but do not
   brown.  Remove from heat. Reheat deep oil to 400F.  Return chicken to
   oil, in batches, and cook until crisp and golden brown.  Drain on
   paper towels.
   
   Re-stir sauce and add to frying pan with onions and peppers.  Cook,
   stirring until thickened and bubbly.  Add chicken and cook, stirring,
   until well coated and heated through.
   
   Posted by Stephen Ceideburg December 18 1990.
  
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