MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Kung Pao Chicken
  Categories: Polkadot, Lisa, Chicken, Chinese
       Yield: 1 Servings
  
   1 1/4 lb Skinless, boneless
            -chicken breasts, cut into
            -one-inch pieces
       1    Egg white
       1 tb Cornstarch PLUS
       1 ts Cornstrach
       1 ts Szechwan chili paste
            -with garlic
       2 tb Soy sauce
       1 ts Dry sherry
       1 ts Red wine vinegar
     1/4 c  Chicken broth
       1 ts Oriental sesame oil
       3    Tablespons vegetable oil
     1/2 c  Raw peanuts
       4    Scallions cut into 1/2-inch
            -lengths
       2    Garlic cloves, chopped
     1/2 ts Crushed hot pepper
            -to taste
  
      This chinese stir-fried chicken with peanuts bears the name of a
   high-ranking officer of the Ching Dynasty, in whose honor it was
   created. It’s a very popular Szechwan dish and, typically, flaming
   hot.
   
   1.     In a small bowl, combine chicken peices with egg white and 1
   tablespoon corstarch.  toss to coat and set aside.
   
   2.     In another mall bowl, blend chili paste with soy sauce, sherry,
   vinegar, broth, 1 teaspoon cornstarch, and sesame oil.  Set sauce
   aside.
   
   3.     heat oil in a wok or large frying pan over medium high heat.
   Add chicken and stir-fry until it separates and turns white, about 4
   minutes. remove with a slotted spoon and drain on paper towels.  Deep
   fry peanuts in oil over medium heat until they are golden brown,
   about 3 minutes. Remove and drain.
   
   4.     Remove all but 2 tablespoons oil from the wok.  Stir-fry
   scallions, garlic, and hot pepper for 30 seconds.  Add chicken.  Stir
   fry over high heat for 1 minute.
   
   5.     Add sauce.  Stir-fry until heated through and thickened.  Add
   peanuts to mix.  Serve over rice.
   
   from 365 Ways to Cook Chicken
   
   * The Polka Dot Palace BBS 1-201-822-3627.  Posted by LISA
  
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