Instructions: Also from my favourite Szechwan cookery book is this recipe inspired by

(General?) Tso:
Preparation:
1. Mix marinade ingredients in order and stir in chicken pieces. Leave at least 10 mins.

2. De-seed peppers and cut longwise into thin shreds. If using dried ones - soak first.

3. Chop ginger and garlic as finely as possible.

4. Mix seasonings in order.

To cook:
1. Stir fry the drained chicken in the (very hot) oil for 30 secs. or until white. Remove and drain.

2. 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.

Dont forget the beer. Story: Tso Tsung-tang [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 Tung-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 Peoples Republic of China. So there, as in Hong-Kong, this dish is known as La-jiao Zi Ji, which means "Chicken with Red Peppers".

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