Yield: 4 Servings
|½ pounds||Boneless chicken breast; skinned & cubed|
|1||Egg white; lightly beaten|
|½ cup||Vegetable oil|
|½ teaspoon||Each crushed fresh ginger & crushed garlic|
|6||Pieces dried red pepper|
|2 tablespoons||Dark soy sauce|
|1 tablespoon||Cooking sherry|
|Ground black pepper to taste|
Place the chicken meat, ½ tsp. salt, egg white & ½ tsp. cornstarch in a bowl & mix. Set aside. Mix remaining 3 tsp. cornstarch with 2 tbs. cold water & reserve. Put 6 tbs. oil in a wok & heat to warm. Drain the chicken & add to the oil, cooking just until done over low heat. Remove & set aside. Heat 2 tbs. oil in a clean wok & add the ginger, garlic & red pepper and stir-fry 30 sec. Add reserved chicken, scallions, sugar, soy sauce, sherry & vinegar & stir-fry 1 min. Add salt & pepper to taste. Stir in the reserved cornstarch mixture until thickened. Add the peanuts and mix to coat.
PEKING GARDEN EAST
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .