General Tsao's Placenta

General Tsao's Placenta

4 lb Placenta; cubed
1/2 c Soy sauce
1/2 c Distilled white vinegar
1 cl Garlic; minced
1 ts Ginger root; Peeled & minced
1 ts Cornstarch
1 lg Egg; beaten lightly
1/3 c Corn oil
4 Dried hot chilis; seeded

Holding the umbilicus core out the stem from the remaining placenta. Quarter and dice the remainder.

In a bowl combine the soy sauce, vinegar, 1/2 c water, the garlic and ginger root.

In another bowl, combine the egg and cornstarch and dip the placenta pieces. Heat the oil in a wok or deep, heavy skillet until very hot, add the placenta and fry it for 4 to 6 minutes, or until it is crisp. Transfer the placenta with tongs to paper towels to drain and pour off all but 1 T of the oil from the wok. Add the soy sauce mixture, the chili peppers and the placenta and cook the mixture over moderately high heat for 2 minutes, or until heated through.

Transfer it to a heated serving dish. Serves 4.