Title: Gon Bau Chicken
Categories: Chinese Chicken
Yield: 1 Servings

1	tb	Corn starch,
1	ts	Toasted sesame oil and
1/2		Egg white)
1	c	Diced water chestnuts (or
		Bamboo shoots)
1/2	c	Diced green peppers
4		Or 5 dried hot peppers
1/2	c	Peanuts (skins off,
		Roasted)
4	tb	Cooking oil
1	ts	Chopped garlic
		Seasoning mixture:
1	tb	Soy sauce
1	tb	Dry sherry
1	ts	Brown sugar
1/3	c	Sauce stock
1	ts	Corn starch
1	tb	Hot bean sauce
1	ds	Ground Szechuan peppercorn
		(or black pepper)

Stir fry the green peppers and water chestnuts in 2 TBS cooking oil and set aside. Reheat the wok. Add 2 TBS cooking oil and the dried hot peppers. Stir until the peppers turn dark brown. Add the garlic, then the chicken. Stir, making certain that all of the pieces of chicken are cooked. Add the cooked green peppers, water chestnuts and peanuts. Pour in the well stirred seasoning sauce. When the liquid becomes clear, remove and serve.

Notes:

Preparation of the ground Szechuan peppercorn: First stir fry the Szechuan peppercorns in a wok at medium high heat (do not add oil) until the flavor is released. Cool, then grind; repeat the grinding if it is not fine enough the first time. Keep the ground peppercorns in an air tight container at room temperature. It can be kept until the flavor disappears. The quantity of hot peppers can be reduced for those unaccustomed to hot Chinese dishes.

1 cup freshly diced chicken (marinated with

From: Fanofpern@aol.Com Date: 03 Jul 97 Eat-L List (Recipes And Food Folklore) Ä

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