Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Chicken; uncooked, cubed |
| 3 tablespoons | Peanut oil; divided |
| 1 teaspoon | Light soy sauce |
| 1½ tablespoon | Dark soy sauce |
| 1 teaspoon | Cornstarch |
| 1 each | Clove garlic; crushed |
| 1 cup | Green pepper; cut into 1/2 inch pieces |
| 2 eaches | Scallions; chopped |
| 1 cup | Bamboo shoots; sliced |
| 1 cup | Water chestnuts; sliced |
| ½ cup | Black mushrooms; diced (soak for 15 minutes in hot water, rinse and drain) |
| 1 \N | Piece (1 inch long) dry red |
| \N \N | Hot pepper, or 1 - 2 ts |
| \N \N | Chinese chili paste with |
| \N \N | Garlic; to taste |
| ¼ teaspoon | Chinese Five Spice |
| ½ cup | Roasted unsalted peanuts |
Marinate the diced chicken with mixture of 1 tb oil, light and dark soy sauces and cornstarch for 1 hour.
In a preheated wok, heat 2 tablespoons oil. Quickly swirl crushed garlic clove over the bottom and sides, then discard. Add the marinated chicken, stir and cook for 1 minute. Now add the green pepper, scallions, bamboo shoots, water chestnuts, peanuts and mushrooms with 1 tablespoon dark soy sauce and the hot pepper. Stir and cook 2 minutes. Add the Chinese Five Spice and stir for 1 minute.
Serve immediately, over rice.
Having recently visited Shanghai and enjoyed the true Chinese cuisine (not the Americanized version), I decided to try and duplicate some dishes. Here's one that was successful ;) This is very close to the Shanghai style of kung bow chicken. Each restaurant added it's own touches, one even included cooked carrots. The dark soy sauce is absolutely required.
Recipe by: Kurt Faria
Submitted By KURT FARIA On 08-07-95