*  Exported from  MasterCook  *
 
                      GENERAL TSO'S CHICKEN PENG TENG
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Main Dish
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -MICHAEKL KEAN VMXU03A
    4                    Chicken legs
      1/2   c            Soy sauce
      1/2   c            Distilled white vinegar
    1       cl           Garlic -- minced
    1       t            Ginger root -- Peeled & minced
    1       t            Cornstarch
    1       lg           Egg -- beaten lightly
      1/3   c            Corn oil
    4                    Dried hot chilis -- seeded
 
   Bone the chicken legs, including the thighs by scraping the meat from the
   bone, working downward and keeping close to the bone. Pull the meat down
   over the bone (pulling it inside out like a glove) and cut it free from the
   bone. Discard the skin and cut the meat from each leg into 6 pieces. In a
   bowl combine the soy sauce, vinegar, 1/2 c water, the garlic and ginger
   root.
   
   In another bowl, combine the egg and cornstarch and dip the chicken pieces.
   Heat the oil in a wok or deep, heavy skillet until very hot, add the
   chicken and fry it for 4 to 6 minutes, or until it is crisp. Transfer the
   chicken with tongs to paper towels to drain and pour off all but 1 T of the
   oil from the wok. Add the soy sauce mixture, the chili peppers and the
   chicken and cook the mixture over moderately high heat for 2 minutes, or
   until heated through.
   
   Transfer it to a heated serving dish.
   
  
 
 
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