Recipe - Hunan Hot And Sour Chicken

Chicken
2 teaspoon Each cornstarch and dry
sherry
One fourth teaspoon Each salt and pepper
1 pound Chicken breasts, skinned,
boned, and cut in bitesiz
pieces
3 One half tablespoon Salad oil
1 tablespoon Minced garlic
2 teaspoon Minced fresh ginger
1 tablespoon Fermented black beans,
rinsed and drained
1 small Green pepper, seeded
and cut into 1 inch pieces
1 Mediumsize carrot, thinly
cut or sliced up
8 ounce Can cut or sliced up bamboo shoots
1 tablespoon Water
Cooking sauce
2 teaspoon Cornstarch
One half teaspoon Each crushed red pepper
and salad oil
2 tablespoon Soy sauce
2 One half tablespoon White wine vinegar
One half cup Chicken broth

In a bowl, combine cornstarch, sherry, salt and pepper. Add chicken and
stir to coat, then stir in 1 One half t of the oil and let stand for 15 minutes
to marinate. Prepare cooking sauce by blending all ingredients in another
bowl, set aside. Place a wok or wide frying pan over high heat. When pan
is hot, add 2 T of the oil. When oil begins to heat, add garlic, ginger,
and black beans. Stir once, then add chicken and stirfry until chicken is
opaque (about 3 minutes). Remove chicken from pan.
Add the remaining 1 T oil to pan. When oil is hot, add green pepper,
carrot and bamboo shoots. Stirfry for 30 seconds. Add water and stirfry
for 1 One half minutes. Return chicken to pan. Stir cooking sauce, add to pan,
and cook, stirring, until sauce bubbles and thickens.
If you like food that produces watery eyes and a burning mouth, pass a
little bowl of hot pepper & black bean sauce (recipe follows).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini