Name: Kung Pao Chicken
Ingredients: 12 oz Chicken breasts; boneless; 4 tb Peanut oil; or corn oil; 2 Red chiles; dried,seeded,cut; 2 Cloves garlic; peeled and sliced; 4 Ginger root slice; (4-6) thin slices; 1 tb Dry sherry; 3 Green onions; cut in small rounds; 2 oz Peanuts; dry-roasted; 1/3 ts Salt; 2 ts Soy sauce; (thin, if possible); 2 ts Dry sherry; 1 ts Cornstarch; 1 tb Egg white; slightly beaten; 1 tb Soy sauce; (thick); 2 tb Chili sauce with garlic; (1-2); 2 ts White wine vinegar; 2 ts Sugar; 1 1/2 ts Cornstarch; 6 tb Chicken stock; or water

The New Testament warns against gossiping. The Greek word translated “gossip” means whisper or whisperer. In other words, the focus is not on the falsehood of the word but on the fact that it needs to be surreptitious. It is not open and candid and forthright. It has darkness about it. It does not operate in the light of love. It is not aiming at healing. It strokes the ego’s desire to be seen as right without playing by the rules of love.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Chinese	Chicken, Chinese, Marinate	1	Servings

INGREDIENTS

12	oz	Chicken breasts; boneless
4	tb	Peanut oil; or corn oil
2		Red chiles; dried,seeded,cut
2		Cloves garlic; peeled and sliced
4		Ginger root slice; (4-6) thin slices
1	tb	Dry sherry
3		Green onions; cut in small rounds
2	oz	Peanuts; dry-roasted
1/3	ts	Salt
2	ts	Soy sauce; (thin, if possible)
2	ts	Dry sherry
1	ts	Cornstarch
1	tb	Egg white; slightly beaten
1	tb	Soy sauce; (thick)
2	tb	Chili sauce with garlic; (1-2)
2	ts	White wine vinegar
2	ts	Sugar
1 1/2	ts	Cornstarch
6	tb	Chicken stock; or water

INSTRUCTIONS

MARINADE
SAUCE
1) Cut the chicken into thin strips. Best to cut when chicken is slightly
frozen. Cut into cubes about 1/2 inch square. Put into a medium bowl.
2) Prepare the marinade. Add to chicken, mix well and let marinade for 15
to 30 minutes.
3) Prepare the sauce.
4) Heat a wok over high heat until smoke rises. Add the oil and swirl it
around. Add the dried chili, stir, then add the garlic and ginger and stir
to release their aroma. Add the chicken. Sliding the wok scoop to the
bottom of the wok, turn and toss for about a minute. Splash in the sherry
around the side of the wok, stirring and tossing continuously. Add the
scallions and continue to stir for another 30 to 45 seconds.
5) Add the well-stirred sauce to the wok. Continue to stir while it
thickens.
6) Add the peanuts, stir to mix for a few times, then transfer to a warm
serving plate. Serve with steamed rice.
*You may want to only add 1 dried red chili, about 1 inch long, if desired.
*If thin soy sauce is available, use it. If not, regular soy sauce won't
really make a difference, only in color.
Russell Fletcher cccwebauthor@bigfoot.com (The thinner the chicken is cut
the better).
NOTES : It tasted good, but it would be better with more vegetables.  I
will have to check other recipes and make my own version. Russ.
Recipe by: unknown.  Put on the Internet by MarleeCG@aol.com
Posted to TNT Recipes Digest by "Russell J. Fletcher"
<gimplimp@teleport.com> on Mar 10, 1998

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