REC KUNG PO CHICKEN
 

Recipe Source: Lynn Peischel
Yield: Makes 4 Servings


INGREDIENTS:


The Sauce

1 Egg white
1 tb Cornstarch
1 tb Cold water
1 tb Soy sauce


Other Ingredients

2 Whole chicken breasts
2 Scallions, cut in 1/4 inch pieces
8 Whole dried red chili peppers
1 ts Sugar
1/2 ts Salt
1 ts Cornstarch
1 tb Soy sauce
2 tb Water
1/2 c Roasted peanuts
1 ts Distilled white vinegar
1 ts Sesame oil
6 tb Peanut or corn oil


METHOD:

Cut chicken into 1/2 inch cubes. You will have about 1-1/2 cups.
Combine the egg white, cornstarch, soy sauce and 1 tbsp water
and add to chicken cubes, mixing well. Set aside for 30 minutes.
Wipe the chili peppers clean with a wet towel. Remove the tops
and set aside on plate with scallions.

Combine the sauce ingredients in a cup. Set aside near cooking
area.

Place a strainer over a pot near the cooking area. Heat a wok
over moderate heat until it is very hot. Add the peanut oil and heat
to about 300. Mix the chicken again and add to the hot oil. Raise
the heat to high and stir the chicken until it separates or until most
of the chicken has changed color but is not yet completely cooked.
Pour the oil and chicken into the strainer to drain. As soon as the
oil has drained away, transfer the chicken to a plate.

Heat the same wok. Add 2 tbsp of the drained oil, brown the chile
peppers until they turn dark red, then add the scallions and the
cooked chicken and stir fry for 1 minute. Stir the sauce mixture
well and add it to the chicken while stirring over high heat until it
thickens and coats the chicken with a clear gaze. Add the peanuts
and mix well.

Serve over rice




Bon Appétit

REC KUNG PO CHICKEN
 

Stu wrote:

> 1/2 c Roasted peanuts

Cashews work well here too.

Bob