Kung-pao chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Chicken breasts; skinned boned |
| ½ | cup | Salted peanuts |
| 2 | To 4 dried chili peppers (depending on desired heat) | |
| 3 | tablespoons | Vegetable or peanut oil |
| 2 | Green onions w/tops; cut in 1\" pieces | |
| 1 | tablespoon | Fresh ginger; grated |
| 1 | tablespoon | Garlic; minced |
| 2 | tablespoons | Corn starch |
| 2 | tablespoons | Dry sherry |
| ¼ | teaspoon | White pepper |
| 3 | tablespoons | Chicken stock |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Corn starch |
| 1 | tablespoon | Dry sherry |
| 2 | tablespoons | White wine vinegar |
| 1 | tablespoon | Sugar |
Directions
FKDX74E
CHICKEN MARINADE
COOKING SAUCE
Cut chicken into 1" cubes and marinate for 15 minutes. Heat 1 tbs of oil in wok on medium heat. When hot, add peanuts & peppers. Chow until chilis begin to char (if they turn completely black, throw them out and start over). Remove from wok and set aside. Increase heat to high, add another tbs of oil. Add garlic and ginger and stir once. Add ½ of chicken and chow until no longer pink in center (about 3 minutes). Remove from wok and set aside. Add the remaining 1 tbs oil and the remaining chicken and chow until no longer pink. Return the first batch of chicken to the wok, together with the peanuts and chilis (leave out the chilis if you don't want it too hot). Add the green onions and cook for about a minute. Add the cooking sauce and stir until thickened. Serve over hot rice. ENJOY!!
Posted to MC-Recipe Digest V1 #218 Date: Sun, 15 Sep 1996 20:01:25 +0000 From: Cheryl Gimenez <clgimenez@...>