| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Chicken |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Rice wine |
| 2 1/2 |
oz |
Peanuts |
| 4 |
|
Scallions |
| 8 |
|
Dried chiles |
| 3 |
sl |
Ginger |
| 2 |
ts |
Sugar |
| 2 |
ts |
Sesame oil |
|
|
Oil for frying |
INSTRUCTIONS
Dice the chicken: marinate for 30 minutes in 1 tb soy, the cornstarch and
rice wine. Cut the scallions into 1 in. pieces and the chiles in half (they
are assuming you are using small ones).
Heat the oil and deep fry the chicken dice for 2 minutes. Drain well.
Reheat the oil and fry peanuts for 3 minutes. Drain. Heat a pan with 3 TB
of oil and stir fry ginger, scallions and chiles. And chicken dice and stir
fry for another minute before stirring in 1 tb soy and the sugar. Adjust
the seasonings and stir in the peanuts. Serve sprinkled with sesame oil.
[Note: I believe this recipe assumes the use of raw peanuts. If you are
using roasted peanuts, omit the deep fry.]
This is from a Chinese cookbook published in Taiwan.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We simply prepare ourselves. God fills us.”