---------- Recipe via Meal-Master (tm) v8.02
  
       Title: KUNG PAO CHICKEN #2
  Categories: Chinese, Chicken
       Yield: 6 servings
  
   1 1/4 lb Chicken thighs, boned
       1    Egg
   1 1/2 tb + 2 tea. cornstarch
       4 tb Soy sauce
       4 tb Peanut oil
      19 oz Bamboo shoots, drained and
            - Cubed
       8    Scallions, white only, diced
            -3/4 inch
       3    To 5 dried chili peppers,
            -cut into 1/2 inch pieces
   1 1/2 tb Cold water
       2 tb Rice wine
       2 ts Sesame oil
   1 1/2 tb Chinese black vinegar
       1 tb + 1 teaspoon sugar
       2 ts Minced fresh ginger
       1    Clove garlic, minced
       1 c  Unsalted, roasted peanuts
  
   Cut chicken into cubes. Beat egg in med. bowl; add
   chicken. Sprinkle with 1 1/2 TB cornstarch; mix well.
   Stir in 1 TB each of soy and peanut oil. Marinate 30
   minutes. at room temp.
   
   Mix 2 tea. cornstarch and the water in a small bowl
   until smooth. Stir in 3 TB soy, the rice wine,
   vinegar, sugar and sesame oil.
   
   Heat wok over high heat 15 seconds; add 3 TB oil and
   heat until hot. Reduce heat to low. Add peppers; cook,
   stirring and pressing them against the sides of the
   wok, until dark red, about 10 sec. Add ginger and
   garlic, stir fry 10 sec. Increase heat to high,
   Scatter in chicken, about 1/4 at a time; stir fry 1
   minutes. after all chicken has been added. Add bamboo
   shoots, cook 1 minute. Add scallions, cook 30 sec.
   
   Stir cornstarch mixture; add to wok. Cook and stir
   until sauce thickens and coats the chicken evenly. Add
   peanuts and turn off heat. Stir to blend.
  
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