Recipe - Galt Inc

One half cup Cornstarch
One fourth cup Water
1 One half teaspoon Minced garlic
1 One half teaspoon Minced gingerroot
Three fourths cup Sugar
One half cup Soy sauce
One fourth cup White or rice vinegar
One fourth cup Cooking wine
1 One half cup Hot chicken broth
1 teaspoon MSG (optional)
3 pound Dark deboned chicken cut
into large chuncks
One fourth cup Soy sauce
1 teaspoon White pepper
1 Egg
1 cup Cornstarch
Vegtable oil for deep frying
2 cup Sliced green onions
16 small Dried hot peppers

To make sauce, mix One half cup cornstarch and the water together. Add garlic,
gingerroot, sugar, soy sauce, vinegar and the wine. Add chicken broth and
MSG, if desired, and stir until sugar dissolves. Refrigerate until needed.
In seperate bowl, mix chicken, soy sauce, and the white pepper. Stir in
egg. Add cup of cornstarch and mix until chicken is coated evenly. Add cup
of vegetable oil to help seperate chicken pieces. Divide chicken into small
quantities and deep fry at 350 degrees until crispy. Drain on paper
towels. Place a small amount of oil into a wok and heat until wok is hot.
Add onions and peppers and stirfry briefly. Stir sauce and add to wok.
Place chicken in sauce and cook until sauce thickens. Add cornstarch or
water as needed. From: Galt Inc

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip