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 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 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 Tso, 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.

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