Kung pao, original
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken breast; cut-up (bite |
| 1 | Marinade* | |
| 1 | Egg whites; raw | |
| 2 | teaspoons | Cornstarch |
| 2 | teaspoons | Soy sauce |
| 1 | teaspoon | Sherry or rice wine |
| Sauce* | ||
| 3 | tablespoons | Soy sauce |
| 2 | tablespoons | Brown sugar |
| 2 | tablespoons | Oysters sauce |
| 2 | tablespoons | Vinegar |
| 2 | tablespoons | Sherry |
| 1½ | teaspoon | Sesame oil |
| ¼ | cup | Water |
| 4 | Green onion; sliced | |
| 1 | can | Chestnuts; sliced |
| 4 | tablespoons | Peanut oil |
| 1 | cup | Roasted peanuts |
| ½ | teaspoon | Red peppers, dried; power |
| 1 | Pepper,bell; cut-up | |
| 1 | Garlic,clove,raw; diced | |
| Cornstarch mixture* | ||
| 1 | teaspoon | Cornstarch |
| 2 | teaspoons | Water |
Directions
Recipe by: John C. Vasquez Preparation Time: 0:30 Mix the marinade ingredients and marinade the chicken for 30 minutes. Combine the sauce ingredients in a small bowl or tall glass and mix well. If you want more
sauce, combine the sauce ingredients in another small bowl or tall glass. Heat the wok until very hot. Add the oil and then the chicken pieces. Stir-fry the chicken for aobut 1 minute. Add the onions, green peper, chestnuts, pepper, and garlic. Stir-fry for 2 minutes.
Add in the sauce mixture and the peanuts. Add the Cornstarch mixture.
Continue to stir fry until the mixture thickens.
Posted to MC-Recipe Digest V1 #218 Date: Sun, 15 Sep 1996 20:01:25 +0000 From: Cheryl Gimenez <clgimenez@...>