Title: Zuo Zong-Tang Or La-Jiao Zi Ji
Categories: Spice Chinese Chicken
Yield: 1 Servings

1		Whole chicken breast, boned,
		Cut into chunks
		Marinade:
2	ts	Cornstarch
2	ts	Soy sauce
1/2		Egg white
1/2	ts	Salt
6		Fresh or dried red peppers
2	ts	Finely chopped fresh ginger
2	ts	Finely chopped garlic
		Seasonings:
2	ts	Cornstarch (corn flour)
1	tb	Rice wine or dry sherry
1	tb	Soy sauce
2	ts	Vinegar
2	ts	Sesame oil
1	c	Oil

Mix marinade ingredients in order and stir in chicken pieces. Leave at least 10 mins. De-seed peppers and cut longwise into thin shreds. If using dried ones - soak first. Chop ginger and garlic as finely as possible. Mix seasonings in order.

Stir fry the drained chicken in the (very hot) oil for 30 secs. or until white. Remove and drain. Remove oil leaving only 3 Tbss. Reheat until hot, then add pepper ginger and garlic. [There is a warning at the top of this recipe not to char the peppers. They are supposed to be bright red and only lightly cooked -cb.] When you notice the aroma of the garlic and ginger (10 ~ 15 secs.), add the prefried chicken pieces. Stir the Seasonings and add them to the wok. Stir, and when everything is well mixed, remove to a serving bowl and serve hot.

Don't forget the beer.

Story: Tso Tsung-t'ang [Warning! Do not attempt to say this with your mouth full of rice!-cb], whose name is included in this dish, was a regional leader of Szechwan during the T'ung-chih Restoration (1862-1874). His role in the supression of the Nien (1853-1868) and Northwest Moslem rebellions (1862-1873) has made him an extremely unpopular figure in the People's Republic of China. So there, as in Hong-Kong, this dish is known as La-jiao Zi Ji, which means "Chicken with Red Peppers".

Cameron, a.k.a. - BEGG.4@OSU.EDU From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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