|2 pounds||Chicken thighs; or 1 lb|
|1 tablespoon||Dry sherry|
|2 tablespoons||Soy sauce|
|1 tablespoon||Soy sauce|
|10||Dried hot peppers; (1 inch)|
|1 teaspoon||Sesame oil|
|1 cup||Vegetable oil|
|1 teaspoon||Szechuan peppercorns|
|1 teaspoon||Ginger; minced|
|½ cup||Unsalted roasted peanuts; ch|
Lightly pound chicken with the broad side of a cleaver; cut into 1 inch pieces; combine cornstarch and soy sauce in medium bowl; add chicken; mix well. Let stand 30 minutes. Cut stems from dried peppers.
Combine ingredients for seasoning sauce in a small bowl and mix well. Set aside.
Heat oil in wok over high heat 1 minute; stir-fry chicken pieces about 2 minutes until very lightly browned; remove chicken with a slotted spoon, draining well over wok; set aside.
Remove oil from wok, except 2 tbsp; heat oil over medium heat; stir-fry peppers and peppercorns until peppers turn dark brown; add ginger and cooked chicken; stir-fry 1 minute; add seasoning sauce; stir well and cook until sauce thickens slightly; remove wok from heat and stir in peanuts. Serve hot. Yield: 6 to 8 servings. Chuck in Pok Thursday 10:18 am 11/25 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993
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