Recipe - Kung Pao Chi (Chicken With Chiles And Nuts)

1 pound Chicken breast; boned
cut into 1" cubes
4 tablespoon Soy sauce
1 One half tablespoon Cold water
Cornstarch
One fourth teaspoon Garlic salt
4 Dried red chiles
or more to taste
1 tablespoon White wine or sherry
1 tablespoon Sugar
One half teaspoon Salt
1 teaspoon Sesame oil
Oil for deep frying
1 teaspoon Chopped peeled gingerroot
One half cup Peanuts

Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2
tablespoons cornstarch and garlic salt in bowl. Stir evenly in one
direction and let marinate 30 minutes. Remove tips and seeds from chiles,
then cut in 1inch pieces. Combine remaining 2 tablespoons soy sauce, wine,
sugar, 1 teaspoon cornstarch, salt and sesame oil in small bowl. Heat 2 to
3 inches oil in wok to 400F. Add chicken and fry 30 seconds. Remove chicken
and drain off all but 2 tablespoons oil. Heat oil and fry chiles until
black. Add gingerroot and chicken, stirring and tossing together.
Add soywine mixture and cook, stirring, just until thickened. Remove
from heat and sprinkle with nuts. (C) 1992 The Los
Angeles Times

Posted to MCRecipe Digest V1 #218

Date: Sun, 15 Sep 1996 20:01:25 +0000

From: Cheryl Gimenez clgimenez@earthlink.net