Recipe - Kung Bow Gai Ding (Kung Pow Chicken)

1 cup Chicken, Uncooked, Diced
1 tablespoon Peanut Oil
1 teaspoon Light Soy Sauce
1 tablespoon Dark Soy Sauce
1 teaspoon Cornstarch
2 tablespoon Peanut Oil
1 tablespoon Dark Soy Sauce
1 Clove Garlic, Crushed
1 cup Green Bell Pepper, Cored,
Seeded & Cut Into 1/2"
Pieces
1 cup Canned Sliced Bamboo Shoots
1 cup Sliced Water Chestnuts
One half cup Black Mushrooms
2 teaspoon Chinese Chili Paste w/Garlic
One fourth teaspoon Chinese Five Spice
One half cup Roasted Peanuts, Unsalted

Soak the black mushrooms in hot water for 15 minutes. Rinse thoroughly.
Blot dry. Dice. Set aside. Combine the first measure of peanut oil with the
light soy sauce, the first measure of dark soy sauce and the cornstarch.
Blend thoroughly. Marinate the chicken in the mixture for 1 hour. Heat the
wok. Add the second measure of peanut oil. Swirl the garlic clove over the
bottom and sides. Discard the garlic. Add the chicken. Stir fry for 1
minute. Add the green bell pepper, bamboo shoots, water chestnuts, black
mushrooms, peanuts, the second measure of dark soy sauce and the chili
paste with garlic. Stir fry for 2 minutes. Add the Chinese five spice. Stir
fry for 1 minute. Serve immediately.

Posted to EATL Digest 10 Sep 96

From: Joel Ehrlich Joel.Ehrlich@SALATA.COM

Date: Tue, 10 Sep 1996 10:15:12 0800