Stir-fried chicken and peanuts #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Dried black mushrooms | |
| ½ | Spring chicken | |
| 2 | Or | |
| 3 | slices | Fresh ginger root |
| 1 | Clove garlic | |
| 2 | Scallion stalks | |
| 1 | tablespoon | Brown bean sauce |
| 2 | tablespoons | Water |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Water |
| ¼ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Heavy soy sauce (up to) |
| 3 | tablespoons | Oil |
| 1 | tablespoon | Sherry |
| ½ | cup | Unsalted roasted peanuts |
Directions
1. Soak dried mushrooms.
2. Skin and bone chicken; then dice. Dice soaked mushrooms. Mince ginger root and garlic. Cut scallions in ½-inch sections.
3. In one cup mash brown bean sauce, then mix with water. In another, blend cornstarch and remaining cold water; then stir in cayenne pepper and soy sauce.
4. Heat oil. Add ginger root and garlic and stir-fry a few times. Add chicken and stir-fry 1 minute. Then sprinkle with sherry and stir-fry 1 minute more.
5. Add mushrooms; stir-fry another ½ minute. Add brown bean mixture, scallion sections and peanuts. Stir in to heat through and blend (about 1 minute).
6. Stir in cornstarch paste to thicken. Serve at once.
NOTE: For a spicier dish, use more cayenne pepper.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .