---------- Recipe via Meal-Master (tm) v8.02
  
       Title: KUNG PAO CHICKEN - GUNGBAO CHICKEN
  Categories: Chinese, Chicken
       Yield: 6 servings
  
       1 lb Chicken
       2 tb Soy sauce
       1 tb Cornstarch
       1 tb Rice wine
   2 1/2 oz Peanuts
       4    Scallions
       8    Dried chiles
       3 sl Ginger
       2 ts Sugar
       2 ts Sesame oil
            Oil for frying
  
   Dice the chicken: marinate for 30 minutes in 1 tb soy,
   the cornstarch and rice wine. Cut the scallions into 1
   in. pieces and the chiles in half (they are assuming
   you are using small ones).
   
   Heat the oil and deep fry the chicken dice for 2
   minutes. Drain well. Reheat the oil and fry peanuts
   for 3 minutes. Drain. Heat a pan with 3 TB of oil and
   stir fry ginger, scallions and chiles. And chicken
   dice and stir fry for another minute before stirring
   in 1 tb soy and the sugar. Adjust the seasonings and
   stir in the peanuts. Serve sprinkled with sesame oil.
   
   [Note: I believe this recipe assumes the use of raw
   peanuts. If you are using roasted peanuts, omit the
   deep fry.]
   
   This is from a Chinese cookbook published in Taiwan.
  
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