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- 10 oz (280 grm). chicken or capon legs, deboned
- 2 tbsp (30 ml) sugar
- 2 cups (475 ml) soya oil
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) ginger root, minced
- 1-1/2 tsp (7 ml) vinegar
- 2 ea. scallions, chopped
- 2 tbsp (30 ml) cornstarch
- 1 tbsp (15 ml) garlic, minced
- 1/4 cup (60 ml) chicken stock
- 2 tbsp (30 ml) dry chili pepper
- 1 tbsp (15 ml) sesame oil
- cooked rice
- 1 egg white
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) 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 tbsp (15 ml) 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 (175 C.).
- 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 2 tbsp (30 ml) 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.
- 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.
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