Basic information

Name:
Kung pao chicken ii
Yield:
4
Categories
Lang:
en
User:
matiaspalomec



Ingredients

Sauce

2 tsp
 Rice cooking wine (or use dry sherry)
2 Tbs
 Brown bean sauce
2 Tbs
 Water
1 tsp
 Sugar
1 Tbs
 Hoisin sauce



Instructions:

Dust chicken breast with cornstarch and massage in egg
white. Mix sauce ingredients.

Heat oil in wok and stir-fry peanuts briefly. Remove
from pan. Stir-fry chicken about two minutes. Remove
from pan.

Pour in red pepper, garlic and ginger. Fry until
peppers begin to change color. Add pea pods,
mushrooms, bamboo shoots, chicken and sauce. Stir and
cook 1 minute. Add peanuts, toss and serve.
NOTES:

* Stir-fried chicken with vegetables -- This recipe
is from a Szechuan cooking class taught by Susan Newberry, Minnetonka, Minnesota.

* The original recipe said the mushrooms and pea pods are optional but I found that they are a must. The
cornstarch and egg white act to seal the moisture so
the chicken does not get dry. This gives the chicken a
very different texture. I feel this is the way to
stir fry chicken. But make sure that you do not let
the chicken and egg white stand for more than 5
minutes, otherwise the egg white starts to run. Raw
skinless peanuts are best, but you can also use
blanched peanuts. The hoisin sauce and bean sauce are
available at any oriental grocery store and at some
supermarkets.

: Difficulty: easy.
: Time: 15 minutes preparation, 5 minutes cooking.
: Precision: No need to measure.

: Chi Vu
: Honeywell Inc., Systems and Research Center,
Minneapolis, MN : {ihnp4,philabs}!srcsip!vu

: Copyright (C) 1986 USENET Community Trust

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