Kung bow gai ding (kung pow chicken)

Yield: 2 Servings

Measure 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

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

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