Place chicken and cornstarch in a bag and shake until chicken is well coated; beat egg white in a bowl and add chicken; stir and refrigerate for 30 minutes; meanwhile, heat oil in a wok over medium heat and when it develops a slight haze over the top,(DO NOT LET IT SMOKE) fry the cashew nuts until they are a light golden brown; drain over the wok with a slotted spoon and set aside on a paper plate; when the chicken has finished chilling, reheat the oil over a medium high setting and stir-fry the chicken pieces until they are firm and light golden; drain over the wok and set aside on paper plates; in the same oil, fry the ginger and onions for 1 minute, stirring and tossing constantly, stir in the seasonings except the sesame oil and the sugar; add the chicken pieces to the wok again and stir-fry for 1 minute; add the sesame oil and sugar, then stir in cashews; immediately transfer to a platter and serve. INDONESIAN HOT PEPPER PASTE 30 dried red chili peppers stemmed (remove seeds for a milder version) Hot water ~ sufficient to cover the peppers White vinegar ~ sufficient to make a paste Salt to taste Place peppers in a small bowl and cover with hot water; let soak for 10 to 15 minutes; drain well and place peppers and 4 tablespoons of vinegar in a blender; blend into a rough paste, adding as much vinegar as necessary to achieve a paste like consistency and to permit the blades to turn easily; add the salt and mix well; transfer the mixture to a previously sterilized jar and cap tightly; must be refrigerated. Yield: about 1/2 cup. Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (13g)
|Recipe Makes: 6 servings
|Calories from Fat: 68 (83%)
|Amt Per Serving
|Total Fat 7.6g
|Saturated Fat 1.3g
|Monounsaturated Fat 3.4g
|Polyunsanturated Fat 2.5g
|Total Carbohydrate 3.8g
|Dietary Fiber 0.2g
|Sugars, other 3.6g
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Calories per serving: 82
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