Acornell.2518
net.cooks
utcsrgv!utzoo!decvax!ucbvax!ihnss!vax135!cornell!gil
Tue Feb 16 13:04:18 1982
Kung Pao Chicken
KUNG PAO CHICKEN
Meat:
3 whole (pairs) chicken breasts
Marinade:
1 TBS corn starch
1 TBS soy sauce
1 TBS sherry
1 egg
Vegetables, &c.:
1 bunch scallions, minced
3 bunches scallions, cut into 1.5" lengths
1 TBS minced garlic
1 TBS minced ginger
5 dried red peppers, cut in half
some (about a handful) peanuts
Sauce:
1 TBS sugar
1 TBS chili paste with garlic
enough soy sauce to blend above (a few tablespoons, at least)
Bone the chicken and cut into 1" squares. Mix marinade and marinate
chicken.
Heat peanut oil in a wok. When hot, add the chicken and stirfry
until done. Remove from the wok.
Add more oil to the wok and heat. When hot, add the peppers and fry
until they are black (they should start to smoke). At this point
(before you choke) quickly add the scallions, garlic and ginger. Stirfry
until the scallions are soft. Return the chicken to the wok, and mix in.
Stir the sauce and add to the wok, stirring to blend. Add the peanuts
and mix in.
Serves four
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