Title: KUNG PAO CHICKEN
Categories: Poultry
Yield: 8 servings

1 ea Chicken Breast
2 ts Dry Sherry
1 tb Vegetable Oil
3 tb Soy Sauce
2 tb Red Rice Vinegar
1/2 ts Cornstarch Paste
8 ea Water Chestnuts, in 1/4s
2 ea Green Onions (white part)
1/4 ts Sesame Oil
1/4 c Roasted Peanuts
2 ts Soy Sauce
1 ts Cornstarch
1 x Vegetable Oil for blanching
1 tb Dry Sherry
1 ts Sugar
10 ea Dried Chili Pods
1/4 c Bamboo Shoots, diced
1 ea Garlic Clove, minced
1 ts Hot Chili Oil

=*=——————————-MARINADE————-
~——————
=*=——————————SEASONINGS————
~——————
=*=——————————VEGETABLES————
~—————— Bone chicken, remove skin and cut
meat into 3/4 inch cubes. Combine with marinade
ingredients in the order listed. Set aside. To
oil-blanch, set wok over high heat for about 1 minute.
Add 2 cups oil and heat to 300 degrees. Add chicken,
stirring to separate pieces. Remove and drain. Combine
seasonings thoroughly and set aside. To stir-fry,
remove all but 2 tablespoons oil from wok. Reheat,
swirling pan to coat sides. Add chili pods, breaking
only one in half. Stir for about 45 seconds or until
browned (but not burned). Return chicken and cook for
1 – 2 minutes until browned. Add vegetables,
stir-frying for 1 minutes. Add seasonings, mixing
thoroughly, and cook until thickened. Sprinkle with
sesame and hot chili oils and finally with roasted
peanuts to serve. You can also try this with squid.
Posted by James Lor.
Courtesy of Shareware RECIPE CLIPPER 1.1

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