Kung Pao Chicken - Gungbao Chicken

6 Servings

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Kung Pao Chicken - Gungbao Chicken Ingredients

1 lb Chicken	8 Dried chiles
2 tb Soy sauce	3 sl Ginger
1 tb Cornstarch	2 ts Sugar
1 tb Rice wine	2 ts Sesame oil
2 1/2 oz Peanuts	Oil for frying
4 Scallions

Instructions for Kung Pao Chicken - Gungbao Chicken

Dice the chicken: marinate for 30 minutes in 1 tb soy, the cornstarch and rice wine. Cut the scallions into 1 in. pieces and the chiles in half (they are assuming you are using small ones). Heat the oil and deep fry the chicken dice for 2 minutes. Drain well. Reheat the oil and fry peanuts for 3 minutes. Drain. Heat a pan with 3 TB of oil and stir fry ginger, scallions and chiles. And chicken dice and stir fry for another minute before stirring in 1 tb soy and the sugar. Adjust the seasonings and stir in the peanuts. Serve sprinkled with sesame oil. [Note: I believe this recipe assumes the use of raw peanuts. If you are using roasted peanuts, omit the deep fry.] This is from a Chinese cookbook published in Taiwan. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Chinese