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Kung Pao Chicken #9
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    Kung Pao Chicken #9

  • 2 lb Boned Chicken
  • 8 Hot Red Chiles
  • 1/2 c Peanuts
  • 1 ts Chopped Ginger
  • 1 1/2 tb Cornstarch In An Equal
  • Amount Of Water
  • 1 tb Soy Sauce
  • SEASONING SAUCE
  • 2T soy sauce
  • 1T white wine
  • 1 T sugar
  • 1 t. cornstarch
  • 1/2 t. salt, and
  • 1 t. sesame oil.
  • Dice chicken then soak in cornstarch soy sauce mixture for at least 1/2 hr. Clean chiles of seeds, cut into 1" pieces; set aside. Fry peanuts in a bit of oil till barely golden. (Do not burn). Set aside.

    Stir fry chicken for only about 1/2 minute; set aside. Discard the oil.
    In 2 T. oil, fry chiles till black, then add ginger and the chicken. Continue stirring, and add the seasoning sauce. Stir until sauce thickens a bit, and all is thoroughly heated. Remove from heat and mix in peanuts.

    Of course you may want to adjust the amount of red chiles to taste, since this can be HOT!!! If you have low tolerance for heat, you might reduce by half your first time.
    You may also adapt recipe for shrimp or beef.
    Yield: 4 servings

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

    *BACK TO KUNG PAO*







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