Recipe - Kung Pao Chicken (Gung Bo Gai Ding)

1 pound Chicken breast; cubed
1 tablespoon Soy sauce
1 tablespoon Chinese cooking wine
1 tablespoon Corn starch
Peanut oil for stir frying
1 tablespoon Garlic; minced
One half teaspoon Chili paste
1 cup Peanuts
One half cup Green onions white part;
chopped
1 tablespoon Soy sauce
1 tablespoon Chinese cooking wine
1 teaspoon Sugar
1 teaspoon Vinegar
1 teaspoon Sesame oil
One half teaspoon Salt*
2 tablespoon Water (cold)
1 teaspoon Corn starch
One fourth cup Green onion green part;
thinly cut or sliced up

1. Mix soy sauce, cooking wine and corn starch, add chicken and mix to
coat. Marinate for 15 minutes.

2. Heat wok. Add peanut oil, garlic and chili paste. Stir fry for 1 minute
until oil is aromatic.

3. Add chicken. Stir fry for 3 minutes until lightly browned.

4. Add peanuts and white part of green onions. Stir fry for 2 minutes.

5. Add soy sauce, chinese cooking wine, sugar, vinegar, sesame oil and
salt.

6. Mix cornstarch with water, add and stir fry to thicken sauce.

7. Serve garnished with green part of green onions.

Notes: If you use salted peanute omit the salt from the recipe.

Formatted & Busted by RecipeLu recipelu@recipelu.com
Posted to recipeludigest Volume 01 Number 224 by RecipeLu
recipelu@geocities.com on Nov 08, 1997