Kung Pao Chicken

6 Servings

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Kung Pao Chicken Ingredients

1 1/4 lb Chicken thighs, boned	1 1/2 tb Cold water
1 Egg	2 tb Rice wine
1 1/2 tb + 2 tea. cornstarch	2 ts Sesame oil
4 tb Soy sauce	1 1/2 tb Chinese black vinegar
4 tb Peanut oil	1 tb + 1 teaspoon sugar
19 oz Bamboo shoots, drained and	2 ts Minced fresh ginger
8 Scallions, white only, diced	1 Clove garlic, minced
3 To 5 dried chili peppers,	1 c Unsalted, roasted peanuts

Instructions for Kung Pao Chicken

Cut chicken into cubes. Beat egg in med. bowl; add chicken. Sprinkle with 1 1/2 TB cornstarch; mix well. Stir in 1 TB each of soy and peanut oil. Marinate 30 minutes. at room temp. Mix 2 tea. cornstarch and the water in a small bowl until smooth. Stir in 3 TB soy, the rice wine, vinegar, sugar and sesame oil. Heat wok over high heat 15 seconds; add 3 TB oil and heat until hot. Reduce heat to low. Add peppers; cook, stirring and pressing them against the sides of the wok, until dark red, about 10 sec. Add ginger and garlic, stir fry 10 sec. Increase heat to high, Scatter in chicken, about 1/4 at a time; stir fry 1 minutes. after all chicken has been added. Add bamboo shoots, cook 1 minute. Add scallions, cook 30 sec. Stir cornstarch mixture; add to wok. Cook and stir until sauce thickens and coats the chicken evenly. Add peanuts and turn off heat. Stir to blend. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Chinese