Kung pao chi ding

Yield: 4 Servings

Measure Ingredient
1 tablespoon Szechuan peppercorns
½ cup Peeled raw peanuts
1 pounds Boneless chicken (preferably thigh meat); cut in 1/2\" dice
3 \N Green onions; white and green parts; cutin 1/4\"diagonals
1 tablespoon Soy sauce
1 tablespoon Sherry
1 teaspoon Chinese sesame oil
1 teaspoon Corn starch
1 tablespoon Soy sauce
1 tablespoon Hot bean sauce; or chili paste with garlic
1 teaspoon Hoisin sauce
1 tablespoon Catsup
1 teaspoon Hot sesame oil
1 teaspoon Sugar
1 tablespoon Fresh ginger;minced
1 tablespoon Fresh garlic;minced
1 \N Green pepper; cut in 1/2\" dice
\N \N Peanut oil to stir fry

Date: Thu, 6 Jun 1996 13:14:46 -0400 From: gallen@... (Gary Allen)

Serves two as a main dish, four to six as part of a larger Chinese meal.

Toast Szechuan peppercorns 'til fragrant in dry wok. Grind or crush and set aside. Toast peanuts in dry wok, stirring constantly, 'til lightly speckled. Set aside. Combine chicken and next five ingredients. Set aside.

Combine next six ingredients to make sauce. Set aside.

Heat wok 'til very hot. Add 2 T. oil and swirl 'til just starting to smoke.

Add ginger and garlic, stir fry 30 seconds (don't let garlic burn). Add Green Pepper, stir fry 'til almost done (tender but still retaining fresh green color). Remove from wok and set aside. Add more oil to wok, if needed, reheat to near smoking point. Stir chicken mixture, add to wok, stir fry 'til nearly done. Add sauce mixture to chicken, stirfry 1 minute.

Add cooked green peppers and peanuts, stir to heat through. Place in serving dish, sprinkle reserved Szechuan pepper on top for garnish.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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