1. Cut chicken meat in sheets away from breast bone, slice into squares of 1x1". Dredge in a mixture of corn starch and salt on a piece of wax paper. Allow pieces to dry individually on wax paper about 20 minutes. 2. Remove seeds from fresh peppers. Coarsely cut into strips. Reserve. 3. Mix sugar, vinegar, soya sauce, wine together in a small bowl. Reserve. 4. Heat oil in wok until smoking, add dredged chicken, stir fry on all sides. If oil is hot enough for chicken, pieces will not stick to wok. 5. Add sugar and vinegar reserve, hot peppers. Place cover over wok. Add 1/2 cup water, cook over medium heat 5 minutes. Self gravy should form in the bottom of wok. Stir chicken in gravy so it will cook in gravy. Gravy should become gelatinous after 5 minutes of cooking. If it becomes too thick, thin gravy out with small amounts of water. 6. Sprinle in 1 cup of peanuts, mix thoroughly. NOTE: Canned hot peppers are too soft to be used for this dish. If desired, dried cayenne peppers can be reconstituted for use. If you are fond of this dish, it is well to freeze your own hot peppers, in season. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cc-wok.zip
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|Serving Size: 1 Serving (313g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 438 (61%)|
|Amt Per Serving||% DV|
|Total Fat 48.7g||65 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 23.3g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 111.4mg||34 %|
|Sodium 962.6mg||33 %|
|Potassium 926.1mg||24 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 18.1g|
|Protein 51.1g||73 %|
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Calories per serving: 719
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