JW> Not a pleasant thought. Yesterday a young customer called me Mr.
 JW> Weller and then a delivery guy addressed me as Sir. I was not
 JW> pleased.

Same thing happened to me.  But I was working at the local AFB and like all
young military people they were always making sure they didn't upset anyone.  I
tried to get them to call me Bill, but they never would.  I gave up after a
while.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: General Chua's Chicken
 Categories: Poultry, China
      Yield: 6 servings

      1 ea Chicken Breast
           -MARINADE
      1 tb Soy Sauce
      1 ts Cornstarch
           -SAUCE
      1 tb White Vinegar
      1 tb Soy Sauce
      1 tb Dry Sherry
    1/2 ts Sugar
    1/2 ts Salt
      1 ts Cornstarch
      1 x  -Vegetable Oil for
           -blanching
      3 ea Dried Red Chili Pods
           -SEASONINGS
      1 ea Green Onion (white part)
    1/2 ts Ginger, fresh, minced
      1 ea Garlic Clove, minced
      2 ts Sesame Oil

  Pound chicken slightly with a mallet to tenderize; then cut into 3/4
  by 3/4 inch pieces. Combine marinade ingredients with chicken in the
  order listed; set aside.  Combine sauce ingredients thoroughly; set
  aside. To oil-blanch, set wok over high heat for about 1 minute. Add
  2 cups oil and heat to 350 degrees. Add chicken and blanch for 3 or 4
  minutes until golden brown. Remove and drain, reserving oil. To
  stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling
  pan to coat sides. Add chili pods and seeds; stir-fry for about 30
  seconds until browned. Return chicken and add seasonings, stir-
  frying for another 30 seconds. Pour in sauce and cook until
  thickened. To serve, stir in sesame oil. Note: Chili pods are browned
  to produce the aroma while the seeds are used to make the dish spicy
  and hot. Take care not to burn the seeds or let them get too dark.
  Converted by MMCONV vers. 1.50
  Submitted By

MMMMM

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