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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Grains Poultry 2 Servings

INGREDIENTS

1 lg Whole chicken breast; skinned
1 tb Cornstarch
1 tb Soy sauce
1 Egg white; slightly beaten
1 Clove garlic; minced
Cooking oil
12 Dried cayenne peppers; halved and seeded
1/2 c Dry roasted peanuts
1 ts Cornstarch
1/2 ts Grated fresh ginger -or-
1/4 ts Ground ginger
1 tb Sherry
2 tb Soy sauce
1 1/2 ts Sugar
2 ts Red wine vinegar
1 ts Chili paste with garlic
2 ts Hoisin sauce
3 tb Chicken stock
1 ts Sesame oil

INSTRUCTIONS

From: arielle@taronga.com (Stephanie da Silva)
Date: Mon, 8 Nov 1993 12:57:55 GMT
From a pamplet I got from Shepard's seeds. Prepare seasoning sauce by
mixing together ingredients. Set aside.  Place chicken in a small bowl with
cornstarch, soy sauce, egg white and garlic. Mix well and refrigerate for
1/2 hour.  Heat 2 tablespoons of cooking oil in a wok or heavy skillet. Add
peppers and cook until dark -- about 15 seconds. Lower heat, add chicken
and cook through -- about 2 or 3 minutes. Add seasoning sauce and cook
another minute until well combined and hot. Serve, sprinkling with the
peanuts, over hot fluffy rice.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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