Kung Pao Chicken
 
(a spicy szechuan dish made with diced chicken, peanuts and chili peppers. 
it is named after a kung pao or court official) 
 
  serves 4 - 6
  ingredients
1   chicken (about 2 lbs) or 1 lb of chicken breasts
8   dried red chili peppers
1/2 cup  skinless roasted peanuts (unsalted)
1 slice  ginger
1   garlic clove, peeled and sliced
 
1-1/2 Tbsp  cornstarch
1-1/2 Tbsp  cold water
1 Tbsp  soy sauce
 
  sauce
2 Tbsp  dark soy sauce
1 Tbsp  dry sherry
1 Tbsp  sugar
1 tsp  cornstarch
1/2 tsp  salt
  a few drops sesame oil
 
2 - 4 cup  oil for
  deepfrying
3-1/2 Tbsp  oil for
  stirfrying
 
directions: remove all the bones from the chicken and cut into 1-inch 
cubes. add the soy sauce, cornstarch and water, marinate the chicken for 
30 minutes. while the chicken is marinating, prepare the vegetables. peel 
and slice the ginger, and remove the tips and the seeds of the dry red 
peppers. cut into 1-inch chunks. mix the sauce ingredients and set aside. 
heat wok and add 1 - 1 1/2 tablespoons oil. stir-fry the peanuts until 
they turn golden, remove and set aside to cool. heat wok and add oil for 
deep-frying. carefully slide the chicken into the wok, and deep-fry the 
chicken for about 1 minute. remove the chicken and drain off the oil. heat 
2 tablespoons of oil in wok. add the dry red peppers and stir-fry until 
they turn dark. add the ginger and chicken, stir-frying rapidly. give the 
sauce a quick re-stir and add to the wok. stir until the sauce is 
thickened and mix together with other ingredients. add the peanuts and mix 
just before serving. 
 
 
-- 
(ID: 8089) Mirror: rec.food.recipes: Mon, Apr 19, 2004


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