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Ingredients:
1 lb chicken breast, boned
4 tbsp soy sauce
1 1/2 tbsp cold water
1 cornstarch
1/4 tsp garlic salt
4 dried red chiles or more,
1 tbsp white wine or sherry
1 tbsp sugar
1/2 tsp salt
1 tsp sesame oil
1 oil for deep frying
1 tsp chopped peeled gingerroot
1/2 cup peanuts
Instructions:
*Note: Chicken should be cut in 1-in. cubes.
**More chiles may be used, to taste.
Combine chicken, 2 tablespoons soy sauce, cold water,
1 1/2 tablespoons cornstarch and garlic salt in bowl.
Stir evenly in one direction and let marinate 30
minutes. Remove tips and seeds from chiles, then cut
in 1-inch pieces. Combine remaining 2 tablespoons soy
sauce, wine, sugar, 1 teaspoon cornstarch, salt and
sesame oil in small bowl. Heat 2 to 3 inches oil in
wok to 400F. Add chicken and fry 30 seconds. Remove
chicken and drain off all but 2 tablespoons oil. Heat
oil and fry chiles until black. Add gingerroot and
chicken, stirring and tossing together. Add soy-wine
mixture and cook, stirring, just until thickened.
Remove from heat and sprinkle with nuts.
Servings: 4
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen
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Kung Pao Chi (Chicken With Chiles & Nuts) Recipe brought to you by Mexican Recipes To-Go
