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Gail's Kung Pao Chicken
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Gail's Kung Pao Chicken
Categories: Chinese, Chicken, Picnic
Yield: 3 servings
MMMMM------------------------CHICKEN
MIX-----------------------------
1 lb Boneless chicken breasts
1 Egg white
1 tb Cornstarch
MMMMM-----------------------SAUCE
MIXTURE----------------------------
1 ts Szechuan chili paste with
-garlic
4 tb Soy sauce
2 ts Dry sherry
2 ts Red wine vinegar
1 c Chicken broth
2 ts Oriental sesame oil
4 ts Cornstarch.
MMMMM-------------------------VEGETABLES-------------------------
----
8 Scallions, cut into 1/2
-inch pieces.
1 md Green or red pepper;
- sliced into strips
1/4 c Carrots, thin sliced on bias
1 Handful of snow peas.
1/4 c Sliced mushrooms
MMMMM---------------------------OTHER----------------------------
---
1 c Peanuts; Planters low salt
(Not dry roasted)
5 Dried hot red peppers
3 tb Peanut oil (divided)
1/4 ts Crushed red pepper seeds
Cut chicken breast into thumbnail sized pieces. Combine with
egg white and cornstarch into a small bowl. Toss to coat and
set aside.
Mix sauce ingredients together, and set aside.
Precut vegetables. Have ready near wok. Have peanuts measured
and ready near wok.
NOW READY TO GO FOR FINAL PREPARATION.
Heat oil in wok over medium high heat. Add whole red pepper
pods and chicken and stir-fry until chicken separates and turns
white, and pepper pods turn blackish about 4 minutes. Remove
with a slotted spoon and set aside to drain on paper towels.
If pepper pods have not yet turned black at that point - remove
from chicken and place back in wok as you are stir frying the
vegetables.
Add peanut oil to wok. (if needed)
Stir fry scallions, bell peppers, carrots and crushed red
pepper for 30 seconds. Add mushrooms, cook for 1 minute longer.
Add chicken back in and stir-fry for one minute. Add sauce
mixture and chow until heated through and thickened. Add
peanuts and mix. Add snow peas to heat through. Serve over
rice. == Courtesy of Dale & Gail Shipp, Columbia Md. ==
Converted by MMCONV vers. 1.50
Collected from the FidoNet cooking echoes
1995
MMMMM
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