*  Exported from  MasterCook  *
 
                SPICY SZECHWAN CHICKEN WITH CASHEW NUTS-KUNG
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chinese                          Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Whole chicken breasts,skind -- boned and cut into 1
                         squares
    1      tablespoon    Cornstarch
                         White of 1 large egg-beaten -- until slightly foamy
    3      tablespoons   Peanut oil
    1      cup           RAW cashew nuts
    1                    Inch piece of fresh ginger -- root - peeled and mi
    2                    Green onions - chopped
      1/2                To 1 ts Indonesian Hot -- Pepper Paste - see r
    2      teaspoons     Hoisin sauce
    1      tablespoon    Pale dry sherry
      1/2  teaspoon      Salt
    1      teaspoon      Sesame oil
    1      teaspoon      Sugar
 
 Place  chicken	and  cornstarch  in  a	bag and shake until chicken is well
coated; beat egg  white in a bowl and add chicken; stir and refrigerate for 30
minutes; meanwhile, heat oil in a wok over medium heat and when it develops  a
slight haze over the top,(DO NOT LET IT SMOKE) fry the cashew nuts until they are
a light golden brown; drain over the wok with a slotted spoon  and set aside on a
paper plate; when the chicken has finished chilling, reheat  the oil over a
medium high setting and stir-fry the chicken pieces until they are firm and light
golden; drain over the wok and set aside on paper plates; in the same oil, fry
the ginger and onions for 1 minute,  stirring  and tossing constantly, stir in
the seasonings except the sesame oil and the sugar; add the chicken pieces to the
wok again and stir-fry for 1 minute; add  the sesame oil and sugar, then stir in
cashews; immediately transfer to a platter and serve.
 INDONESIAN HOT PEPPER PASTE 30 dried red chili peppers stemmed (remove seeds for
a milder version) Hot water ~ sufficient to cover the peppers White vinegar ~
sufficient to make a paste Salt to taste Place peppers in a small bowl and cover
with hot water; let soak for 10 to 15 minutes; drain well and place peppers and 4
tablespoons of vinegar in a blender; blend into a rough paste, adding as much
vinegar as necessary to achieve a paste like consistency and to permit the blades
to turn easily; add the salt and mix well; transfer the mixture to a previously
sterilized jar and cap tightly; must be refrigerated. Yield: about 1/2 cup.
 
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