Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Chicken Legs, deboned 2 tb Sugar
2 c Soya Oil 2 tb Soy Sauce
1 tb Ginger Root, minced 1 1/2 ts Vinegar
2 ea Scallions, chopped 2 tb Cornstarch
1 tb Garlic, minced 1/4 c Chicken Stock
2 tb Dry Chili Pepper 1 ts Sesame Oil

--------------------------MARINADE-------------------------------
1 ea Egg White 1 tb Soy Sauce
1 tb Cornstarch

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. Submitted By WESLEY PITTS
On 12-25-94

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