Recipe - Kung Pao Chi Ding

1 tablespoon Szechuan peppercorns
One half cup Peeled raw peanuts
1 pound Boneless chicken (preferably
thigh meat); cut in 1/2"
dice
3 Green onions; white and
green parts; cutin
1/4"diagonals
1 tablespoon Soy sauce
1 tablespoon Sherry
1 teaspoon Chinese sesame oil
1 teaspoon Corn starch
1 tablespoon Soy sauce
1 tablespoon Hot bean sauce; or chili
paste with garlic
1 teaspoon Hoisin sauce
1 tablespoon Catsup
1 teaspoon Hot sesame oil
1 teaspoon Sugar
1 tablespoon Fresh ginger;minced
1 tablespoon Fresh garlic;minced
1 Green pepper; cut in 1/2"
dice
Peanut oil to stir fry

Date: Thu, 6 Jun 1996 13:14:46 0400

From: gallen@mhv.net (Gary Allen)

Serves two as a main dish, four to six as part of a larger Chinese meal.

Toast Szechuan peppercorns 'til fragrant in dry wok. Grind or crush and set
aside. Toast peanuts in dry wok, stirring constantly, 'til lightly
speckled. Set aside. Combine chicken and next five ingredients. Set aside.
Combine next six ingredients to make sauce. Set aside.

Heat wok 'til very hot. Add 2 T. oil and swirl 'til just starting to smoke.
Add ginger and garlic, stir fry 30 seconds (don't let garlic burn). Add
Green Pepper, stir fry 'til almost done (tender but still retaining fresh
green color). Remove from wok and set aside. Add more oil to wok, if
needed, reheat to near smoking point. Stir chicken mixture, add to wok,
stir fry 'til nearly done. Add sauce mixture to chicken, stirfry 1 minute.
Add cooked green peppers and peanuts, stir to heat through. Place in
serving dish, sprinkle reserved Szechuan pepper on top for garnish.

CHILEHEADS DIGEST V3 #007

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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