INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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