| 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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