Recipe - Chicken With Charred Red Pepper And Cashew

One half pound Boned chicken breast

MARINADE
2 teaspoon Cornstarch (corn flour)
2 teaspoon Soy sauce
1 tablespoon Rice wine or dry sherry
One half (up to)
1 Egg white
One half teaspoon Salt
10 (or more) dried red peppers
2 teaspoon Finely chopped fresh ginger
1 Green onion
One fourth cup Cashews or peanuts or

SEASONINGS
almonds
2 teaspoon Cornstarch (corn flour)
2 teaspoon Rice wine or dry sherry
1 (up to)
2 tablespoon Soy sauce
1 teaspoon Vinegar
1 (up to)
2 teaspoon Sugar
2 teaspoon Sesame oil (optional
author prefers to omit it)
4 tablespoon Oil

Gongbao Jiding (Chicken with Charred Red Peppers and Cashews)

1. Cut meat into 1" pieces.

2. Make marinade in order given, stir in chicken, and leave for at least 15
min.

3. Trim peppers, shake out seeds. Chop ginger very finely. Slice onion into
3/4" lengths.

4. Mix seasonings in small bowl in order given.

To cook:

1. Fry peppers until they start to char. Turn up the heat till peppers
blacken, add chicken, reduce heat to medium.

2. Stir fry until chicken is white, then add ginger and onion. Cook for a
few seconds, then add nuts and seasonings (give it a quick stir first).
When sauce has thickened slightly, and is glazelike, remove to serving
dish and serve hot.

Cameron, a.k.a. BEGG.4@OSU.EDU

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.