Spicy Szechwan Chicken With Cashew Nuts-Kung

* Exported from MasterCook *

SPICY SZECHWAN CHICKEN WITH CASHEW NUTS-KUNG

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Whole chicken breasts,skind -- boned and cut into 1
squares
1 tablespoon Cornstarch
White of 1 large egg-beaten -- until slightly foamy
3 tablespoons Peanut oil
1 cup RAW cashew nuts
1 Inch piece of fresh ginger -- root - peeled and mi
2 Green onions - chopped
1/2 To 1 ts Indonesian Hot -- Pepper Paste - see r
2 teaspoons Hoisin sauce
1 tablespoon Pale dry sherry
1/2 teaspoon Salt
1 teaspoon Sesame oil
1 teaspoon Sugar

Place chicken and cornstarch in a bag and shake until chicken is well
coated; beat egg white in a bowl and add chicken; stir and refrigerate for 30
minutes; meanwhile, heat oil in a wok over medium heat and when it develops a
slight haze over the top,(DO NOT LET IT SMOKE) fry the cashew nuts until they
are a light golden brown; drain over the wok with a slotted spoon and set
aside on a paper plate; when the chicken has finished chilling, reheat the oil
over a medium high setting and stir-fry the chicken pieces until they are firm
and light golden; drain over the wok and set aside on paper plates; in the same
oil, fry the ginger and onions for 1 minute, stirring and tossing constantly,
stir in the seasonings except the sesame oil and the sugar; add the chicken
pieces to the wok again and stir-fry for 1 minute; add the sesame oil and
sugar, then stir in cashews; immediately transfer to a platter and serve.
INDONESIAN HOT PEPPER PASTE 30 dried red chili peppers stemmed (remove seeds
for a milder version) Hot water ~ sufficient to cover the peppers White vinegar
~ sufficient to make a paste Salt to taste Place peppers in a small bowl and
cover with hot water; let soak for 10 to 15 minutes; drain well and place
peppers and 4 tablespoons of vinegar in a blender; blend into a rough paste,
adding as much vinegar as necessary to achieve a paste like consistency and to
permit the blades to turn easily; add the salt and mix well; transfer the
mixture to a previously sterilized jar and cap tightly; must be refrigerated.
Yield: about 1/2 cup.

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