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Kung Pao Chicken #5
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    Kung Pao Chicken #5

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

    From: A Chinese cookbook published in Taiwan Via Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
    Posted By:Glen G. Hosey
    Post Date: Mon, 10 Jun 1996

    *BACK TO CHICKEN*







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