Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Peanuts
1 lb Chicken -- breast, cut 1" pcs
Marinade -- chicken:
2 ts Rice wine -- or dry sherry
1 t Cornstarch
1 t Sesame oil
1 1/2 tb Dark soy sauce
2 tb Red wine vinegar
2 ts Sugar
2 tb Peanut oil -- or corn oil
1/2 ts Salt
8 Sm Red chile, -- dried, seeded
2 ts Ginger -- fresh minced
2 c Garlic -- minced
1 Bell pepper -- seeded, cut in
ROAST THE PEANUTS IN A 325F oven until golden brown
(about 10 minutes). Re- move and set aside. To make
marinade, mix together rice wine, cornstarch and 1
teaspoon Asian sesame oil. In a bowl, toss the chicken
with the marinade; set aside until ready to cook. In a
small bowl, mix well soy sauce, vinegar, sugar and
other teaspoon of sesame oil. Over medium heat,
preheat wok until hot. Add oil, salt and dried red
chiles; cook until chiles are charred (about 15
seconds). Add ginger and garlic; stir-fry until
fragrant and lightly browned (about 30 seconds).
Increase to high heat, add bell peppers and stir-fry
for 30 seconds. Add the chicken into the wok and
stir-fry a minute or until the cubes feel firm to the
touch and are opaque white in color. It should take no
more than a total of 2 minutes. Now stir in sauce
mixture; toss and stir until it thickens into a glaze
(about 30 seconds). Remove wok from heat. Add reserved
roasted peanuts, fold together. Serve hot. Selden,
here is my version of General Tso Chicken, which is
also known as Kung Pao Chicken. When charring the
chile peppers, be sure the ventilation is on and avoid
breathing the strong chile fumes. The charring creates
a desirable smoky flavor. Serves 4 to 6 with other
dishes. GUEST CHEF (EXPT46B)
