Date: Thu, 6 Jun 1996 13:09:00 -0400 (EDT) From: Larry Hunter About 15 years ago, the first restaurant with genuinely spicy food arrived in lovely New Haven, CT (where I was going to college). It was officially called "Threshold", although we all called it "Threshold of Pain". They sold Schezwan food at 1 through 5 "alarms". When you ordered Kung Pao chicken at 5 alarm (which I did often), there were more chiles than peanuts in the dish. Unfortunately, the restaurant folded in less than a year. Heres an attempt to recreate that 5 alarm recipe. It needs to be scaled up to restaurant portions, but its not a difficult dish. You can reduce the amount of dried chile to reduce the heat level to mainstream levels if absolutely necessary. Make the marinade: Mix all ingredients and stir to dissolve cornstarch. Add chicken and marinate 30 minutes or longer. Mix sauce and set aside. Heat a bit peanut oil in the wok until just shy of smoking. Add chicken and stir fry until it is cooked and turns white. Remove and set aside. Add more oil to the wok, and reheat until almost smoking. Stir fry red peppers until they are crisp and start to turn black. Add ginger and garlic and stir fry for about 10 seconds, stirring constantly. Add the sauce, stirring constantly until slightly thickened. Add the chicken and stir until tyhe chicken is heated through and the sauce is thick. Remove from heat and stir in the peanuts. Serve over white rice, garnished with chile and scallion slices. CHILE-HEADS DIGEST V3 #007 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.