---------- Recipe via Meal-Master (tm) v8.02
  
       Title: KUNG PAO CHICKEN
  Categories: Poultry
       Yield: 8 servings
  
       1 ea Chicken Breast
       2 ts Dry Sherry
       1 tb Vegetable Oil
       3 tb Soy Sauce
       2 tb Red Rice Vinegar
     1/2 ts Cornstarch Paste
       8 ea Water Chestnuts, in 1/4s
       2 ea Green Onions (white part)
     1/4 ts Sesame Oil
     1/4 c  Roasted Peanuts
       2 ts Soy Sauce
       1 ts Cornstarch
       1 x  Vegetable Oil for blanching
       1 tb Dry Sherry
       1 ts Sugar
      10 ea Dried Chili Pods
     1/4 c  Bamboo Shoots, diced
       1 ea Garlic Clove, minced
       1 ts Hot Chili Oil
  
   =*=-------------------------------MARINADE-------------
   ~------------------
   =*=------------------------------SEASONINGS------------
   ~------------------
   =*=------------------------------VEGETABLES------------
   ~------------------ Bone chicken, remove skin and cut
   meat into 3/4 inch cubes. Combine with marinade
   ingredients in the order listed. Set aside. To
   oil-blanch, set wok over high heat for about 1 minute.
   Add 2 cups oil and heat to 300 degrees. Add chicken,
   stirring to separate pieces. Remove and drain. Combine
   seasonings thoroughly and set aside. To stir-fry,
   remove all but 2 tablespoons oil from wok. Reheat,
   swirling pan to coat sides. Add chili pods, breaking
   only one in half. Stir for about 45 seconds or until
   browned (but not burned). Return chicken and cook for
   1 - 2 minutes until browned. Add vegetables,
   stir-frying for 1 minutes. Add seasonings, mixing
   thoroughly, and cook until thickened. Sprinkle with
   sesame and hot chili oils and finally with roasted
   peanuts to serve. You can also try this with squid.
   Posted by James Lor.
       Courtesy of Shareware RECIPE CLIPPER 1.1
  
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