| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Chinese | Chinese4 | 4 | servings |
INGREDIENTS
| 2 | lb | Chicken thighs; or 1 lb |
| Breasts; skinned | ||
| And boned | ||
| 3 | tb | Cornstarch |
| 1 | tb | Soy sauce |
| 10 | Dried hot peppers; (1 inch) | |
| 1 | tb | Dry sherry |
| 2 | tb | Soy sauce |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 1 | ts | Cornstarch |
| 1 | ts | Sesame oil |
| 1 | c | Vegetable oil |
| 1 | ts | Szechuan peppercorns |
| 1 | ts | Ginger; minced |
| 1/2 | c | Unsalted roasted peanuts; chopped |
INSTRUCTIONS
SEASONING SAUCE Lightly pound chicken with the broad side of a cleaver; cut into 1 inch pieces; combine cornstarch and soy sauce in medium bowl; add chicken; mix well. Let stand 30 minutes. Cut stems from dried peppers. Combine ingredients for seasoning sauce in a small bowl and mix well. Set aside. Heat oil in wok over high heat 1 minute; stir-fry chicken pieces about 2 minutes until very lightly browned; remove chicken with a slotted spoon, draining well over wok; set aside. Remove oil from wok, except 2 tbsp; heat oil over medium heat; stir-fry peppers and peppercorns until peppers turn dark brown; add ginger and cooked chicken; stir-fry 1 minute; add seasoning sauce; stir well and cook until sauce thickens slightly; remove wok from heat and stir in peanuts. Serve hot. Yield: 6 to 8 servings. Chuck in Pok Thursday 10:18 am 11/25 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993 Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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