|Kung Pao Chicken #6|
ROAST THE PEANUTS IN A 325F oven until golden brown (about 10 minutes). Remove and set aside. To make marinade, mix together rice
wine, cornstarch and 1 teaspoon Asian sesame oil. In a bowl, toss the chicken with the marinade; set aside until ready to cook. In a small
bowl, mix well soy sauce, vinegar, sugar and other teaspoon of sesame oil. Over medium heat, preheat wok until hot. Add oil, salt and dried
red chiles; cook until chiles are charred (about 15 seconds). Add ginger and garlic; stir-fry until fragrant and lightly browned (about 30
seconds). Increase to high heat, add bell peppers and stir-fry for 30 seconds. Add the chicken into the wok and stir-fry a minute or until the
cubes feel firm to the touch and are opaque white in color. It should take no more than a total of 2 minutes. Now stir in sauce mixture; toss
and stir until it thickens into a glaze (about 30 seconds). Remove wok from heat. Add reserved roasted peanuts, fold together. Serve hot.
Selden, here is my version of General Tso Chicken, which is also known as Kung Pao Chicken. When charring the chile peppers, be sure the
ventilation is on and avoid breathing the strong chile fumes. The charring creates a desirable smoky flavor. Serves 4 to 6 with other dishes.
From: GUEST CHEF (EXPT46B) Via Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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