Title: Chicken with Peanuts B1
Categories: Poultry Chinese
Yield: 4 Servings
| 1/2 | lb | BONELESS CHICKEN BREAST, SKINNED & CUBED |
| | | SALT |
| 1 | | EGG WHITE, LIGHTLY BEATEN |
| 3 1/2 | ts | CORNSTARCH |
| 1/2 | c | VEGETABLE OIL |
| 1/2 | ts | EACH CRUSHED FRESH GIN- GER ROOT & CRUSHED GARLIC |
| 6 | | PIECES DRIED RED PEPPER |
| 3 | | SCALLIONS, CHOPPED |
| 1/2 | ts | SUGAR |
| 2 | tb | DARK SOY SAUCE |
| 1 | tb | COOKING SHERRY |
| 1 | ts | VINEGAR |
| | | GROUND BLACK PEPPER TO TASTE |
| 1/2 | c | PEANUTS |
Place the chicken meat, 1/2 tsp. salt, egg white & 1/2 tsp. cornstarch in a
bowl & mix. Set aside. Mix remaining 3 tsp. cornstarch with 2 tbs. cold
water & reserve. Put 6 tbs. oil in a wok & heat to warm. Drain the chicken
& add to the oil, cooking just until done over low heat. Remove & set
aside. Heat 2 tbs. oil in a clean wok & add the ginger, garlic & red pepper
and stir-fry 30 sec. Add reserved chicken, scallions, sugar, soy sauce,
sherry & vinegar & stir-fry 1 min. Add salt & pepper to taste. Stir in the
reserved cornstarch mixture until thickened. Add the peanuts and mix to
coat. Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: PEKING GARDEN
EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN