Title: Kung Pao Chicken (Gongbo Jiding) Chile Pepper Magazine 3-
Categories: Chinese Chicken
Yield: 1 Servings

3/4	lb	Bnls chicken; diced
1	tb	Soy sauce
1/2	ts	Salt
2	ts	Sherry or rice wine
1	ts	Cornstarch
1/4	c	Raw peanuts
		Water
2	tb	Oil
2	tb	Soy sauce
1	tb	Vinegar
1	tb	Sugar
1	tb	Cornstarch in
1/4	c	Broth or water
1/4	c	Oil
4		8 dried red chiles
2		Scallions; in 1" lengths
2	tb	Ginger; minced
1	tb	Garlic; minced

Combine first 5 ingredients and set aside.

Soak peanuts in warm water to cover for 30 min. Drain, remove skins, and stir-fry in 2 T oil until browned and crisp. Set aside.

Make a sauce of the next 5 ingredients. Set aside.

Put the 1/4 c oil into a large wok or skillet and heat very hot. Add chiles and stir-fry a few seconds. Add chicken and stir-fry a minute or two until opaque. Add scallions, garlic, and ginger and stir-fry 30 sec. Stir in the sauce, cook until thickened nicely, and add peanuts. Toss and serve with rice.

From: mloo@juno.com (michael loo)

previous

next