Name: General Tso's Chicken
Ingredients: SUSAN AARONSON (PSTT79C); 12 Chicken thighs; bone, skin, 1" pcs; 2/3 c Cornstarch; 2 c Canned chicken broth; 2 ts Garlic; mince fine; 2 ts Fresh ginger; grate; 1/2 c Chinese Dark soy sauce; 1/3 c Cider vinegar; 1/4 c Very dry, Fino sherry; (from Xerez Spain); 1 tb MSG or salt; 1/2 c Sugar; COATING FOR CHICKEN; 1/2 c Dark soy sauce; 1 ts Fresh ground black pepper; 1 ts White pepper; 2 Egg whites; 1 c Cornstarch; 1/2 c Peanut oil plus oil for deep frying; 2 bn Scallions; 1/2" pcs 8 dried thin reddish Szechuan peppercorns

You must completely end the adulterous affair. This other person must be plainly told that the relationship is over. If possible, ask for forgiveness (preferably on a conference call with your spouse or pastor on the line) for your selfishness and deceit. There can be no continuing communication (no secret rendezvous, telephone calls, cards, letters, or e-mails). The other person should be emphatically told not to contact you anymore. You must be willing to amputate from your life anything that will tempt you to reopen this [relationship]… Don’t keep any mementos, photographs, keepsakes, or other memorabilia that might tempt you to spend time thinking about (and fueling romantic feelings for) the other person. You may have to change your telephone number, your e-mail address, or the route you take to and from the office… [Now you will have to take the] money, time, thoughts, dreams, affection, initiative, and creative energies [that you spent on] the other person…[and reinvest them] with your spouse.

Lou Priolo

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains	Chinese	Chicken, Oriental	4	Servings

INGREDIENTS

		SUSAN AARONSON (PSTT79C)
12		Chicken thighs; bone, skin, 1" pcs
2/3	c	Cornstarch
2	c	Canned chicken broth
2	ts	Garlic; mince fine
2	ts	Fresh ginger; grate
1/2	c	Chinese Dark soy sauce
1/3	c	Cider vinegar
1/4	c	Very dry, Fino sherry; (from Xerez Spain)
1	tb	MSG or salt
1/2	c	Sugar
		COATING FOR CHICKEN
1/2	c	Dark soy sauce
1	ts	Fresh ground black pepper
1	ts	White pepper
2		Egg whites
1	c	Cornstarch
1/2	c	Peanut oil plus oil for deep frying
2	bn	Scallions; 1/2" pcs 8 dried thin reddish Szechuan peppercorns

INSTRUCTIONS

Mix all the ingredients (except the chicken) together until well blended
and sugar is dissolved. Set aside until chicken is cooked. CHICKEN COATING-
Wash and thoroughly dry the chicken chunks. Mix all the coating ingredients
together and add the chicken, stirring to completely and evenly coat the
pieces. Heat a wok with 3 cups of peanut oil (if your wok if bigger, add
more oil). When oil is hot--about 375 ~, add the chicken chunks, stirring
with a chopstick or a knife (the thin instrument will enable you to keep
the pieces separated) Turn the pieces constantly in the oil to ensure even
cooking and browning. When cooked through (not overcooked) remove the
crisp/brown pieces and drain well on paper toweling. Continue frying the
chicken until all pieces are done. Reserve 2 tb of oil from the frying
chicken in the wok and toss in the peppercorns, stirring until they begin
to turn black. If you like it hotter, crush the peppercorns until the seeds
come out of the pod-this is where the heat is. If you like it milder,
remove the peppercorns. Add the scallions and toss for a few seconds then
add the sauce ingredients, stirring very well and cooking just to the boil.
The sauce will thicken at the boil and longer cooking will break down the
cornstarch and cause the sauce to thin in a very short time. Add the
chicken pieces to the sauce and stir. Taste for seasoning, adjust with salt
and pepper to taste. This recipe, which I have since modified, was posted 4
or 5 years ago but regretfully, I don't have the name of the original
poster.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Jul 22, 1997

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