| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Boneless; skinless chicken breasts, cubed |
| 6 |
|
Whole dried Chinese red peppers; (to taste) |
| 3 |
|
Whole chipotle peppers; (not chipotles in adobo) |
| 1/2 |
c |
Peanuts; (dry roasted, unsalted) |
| 3 |
ts |
Fresh ginger; minced fine |
| 2 |
|
Cloves garlic; minced fine |
| 2 |
|
Whole carrots sliced; (and peeled if desired) |
| 2 |
|
Stalks celery sliced |
| 2 |
|
Scallions sliced into 1-1/2 inch lengths |
| 1 |
|
Red bell pepper cut into cubes about the same size as the chicken |
| 1 |
|
Green bell pepper cut into cubes about the same size as the chicken |
| 1 |
cn |
(8 oz) sliced water chestnuts |
| 1 |
cn |
(5 oz) sliced bamboo shoots |
|
|
Peanut oil |
| 1 1/2 |
tb |
Cornstarch |
| 1 |
ts |
Water |
| 1 |
ts |
Soy sauce |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sherry or rice wine |
| 1 |
tb |
Sugar |
| 1 |
ts |
Cornstarch |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sesame oil |
| 1/2 |
ts |
White vinegar |
INSTRUCTIONS
CHICKEN MARINADE
SEASONING SAUCE
By Tony Lima (TonyLima@ms.spacebbs.com)
This recipe is fairly original. If you improve it, please post your
results to the chile-heads list with a higher version number. See
version control at the end of the recipe.
Thanks to all those who e-mailed me kung pao chicken recipes. You may
recognize some of your contribution in what follows.
1. Mix the chicken marinade ingredients well, then toss with the
chicken. Marinate refrigerated for 1/2 hour.
2. Mix the seasoning sauce ingredients. Set aside for later use.
3. Chop one of the dried chipotles very fine, or grind in a spice
mill. Set aside for later use.
4. Heat some peanut oil in a wok until it is very hot. Stir fry the
chicken until it is cooked and completely white. Remove and set aside.
5. Add some more oil to the wok. Stir fry the Chinese red peppers and
the remaining two chipotles until the red peppers are black.
6. Add the ginger and garlic. Fry for about 10 seconds, stirring
constantly.
7. Add the seasoning sauce. Stir until thick.
8. Add the chopped chipotle pepper. Stir for 5 seconds.
9. Add all the vegetables except the scallions and the peanuts. Stir
fry for 2 minutes, then cover the wok and steam for 5 minutes.
10. Add the scallions and peanuts. Stir fry for 2 minutes.
Serve over rice.
Version control block 1.0: Created by Tony Lima, March 22, 1999.
Actually, this was my third attempt, but this time I got it right.
Posted to CHILE-HEADS DIGEST by TonyLima@ms.spacebbs.com (Tony Lima)
on Mar 23, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
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