---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GENERAL TSO'S CHICKEN II
  Categories: Main dish, Poultry, Chinese
       Yield: 6 servings
  
     1/2 c  Cornstarch
     1/4 c  Water
   1 1/2 ts Minced garlic
   1 1/2 ts Minced ginger
     3/4 c  Sugar
     1/2 c  Soy sauce
     1/4 c  White vinegar
   1 1/2 c  Hot chick broth
       1 ts M.S.G. (optional)
       3 lb Dark deboned chicken meat
            -cut into large chunks
     1/4 c  Soy sauce
       1 ts White pepper
       1    Egg
       1 c  Cornstarch
       1 c  Salad oil
       2 c  Scallions, diced
      16 sm Dried hot peppers
  
      To make sauce, mix cornstarch and water together.
   Add garlic, ginger, sugar, soy sauce, vinegar and
   wine.  Then add chicken broth and M.S.G. and stir
   until sugar disolves. Refrigerate until needed.
      In separate bowl, mix chicken, soy sauce and
   pepper.  Stir in egg. Add cornstarch until chicken is
   coated evenly.  Add oil to help separate chicken
   pieces.  Divide chicken into small quantities and
   deep-fry at 350 degrees until crispy.  Drain on a
   paper towel. Place a small amount of oil in wok and
   heat until wok is hot. Add scallions and peppers and
   stir-fry briefly. Stir sauce; add to wok. Place
   chicken in sauce and cook until sauce thickens.  Add
   either cornstarch or water as needed. Serve with rice.
   Serves 6 - 8.
   
   From: Stephanie da Silva
  
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