Stir-fried Chicken And Peanuts #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 5 | Dried black mushrooms | |
| 1/2 | Spring chicken | |
| 2 | Or | |
| 3 | Fresh ginger root | |
| 1 | Clove garlic | |
| 2 | Scallion stalks | |
| 1 | T | Brown bean sauce |
| 2 | T | Water |
| 2 | t | Cornstarch |
| 2 | T | Water |
| 1/4 | t | Cayenne pepper |
| 1/2 | t | Heavy soy sauce |
| 2 | up to | |
| 3 | T | Oil |
| 1 | T | Sherry |
| 1/2 | c | Unsalted roasted peanuts |
INSTRUCTIONS
Soak dried mushrooms. Skin and bone chicken; then dice. Dice soaked mushrooms. Mince ginger root and garlic. Cut scallions in 1/2-inch sections. In one cup mash brown bean sauce, then mix with water. In another, blend cornstarch and remaining cold water; then stir in cayenne pepper and soy sauce. Heat oil. Add ginger root and garlic and stir-fry a few times. Add chicken and stir-fry 1 minute. Then sprinkle with sherry and stir-fry 1 minute more. Add mushrooms; stir-fry another 1/2 minute. Add brown bean mixture, scallion sections and peanuts. Stir in to heat through and blend (about 1 minute). Stir in cornstarch paste to thicken. Serve at once. NOTE: For a spicier dish, use more cayenne pepper. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Where love is, God is. #Henry Drummond”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 220
Calories From Fat: 138
Total Fat: 15.9g
Cholesterol: 0mg
Sodium: 891.2mg
Potassium: 205.7mg
Carbohydrates: 13.5g
Fiber: 1.1g
Sugar: <1g
Protein: 6.6g