Kung bow gai ding (kung pow chicken)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chicken, Uncooked, Diced |
| 1 | tablespoon | Peanut Oil |
| 1 | teaspoon | Light Soy Sauce |
| 1 | tablespoon | Dark Soy Sauce |
| 1 | teaspoon | Cornstarch |
| 2 | tablespoons | Peanut Oil |
| 1 | tablespoon | Dark Soy Sauce |
| 1 | Clove Garlic, Crushed | |
| 1 | cup | Green Bell Pepper, Cored, Seeded & Cut Into 1/2\" Pieces |
| 1 | cup | Canned Sliced Bamboo Shoots |
| 1 | cup | Sliced Water Chestnuts |
| ½ | cup | Black Mushrooms |
| 2 | teaspoons | Chinese Chili Paste w/Garlic |
| ¼ | teaspoon | Chinese Five Spice |
| ½ | cup | Roasted Peanuts, Unsalted |
Directions
Soak the black mushrooms in hot water for 15 minutes. Rinse thoroughly.
Blot dry. Dice. Set aside. Combine the first measure of peanut oil with the light soy sauce, the first measure of dark soy sauce and the cornstarch.
Blend thoroughly. Marinate the chicken in the mixture for 1 hour. Heat the wok. Add the second measure of peanut oil. Swirl the garlic clove over the bottom and sides. Discard the garlic. Add the chicken. Stir fry for 1 minute. Add the green bell pepper, bamboo shoots, water chestnuts, black mushrooms, peanuts, the second measure of dark soy sauce and the chili paste with garlic. Stir fry for 2 minutes. Add the Chinese five spice. Stir fry for 1 minute. Serve immediately.
Posted to EAT-L Digest 10 Sep 96 From: Joel Ehrlich <Joel.Ehrlich@...> Date: Tue, 10 Sep 1996 10:15:12 -0800