Acornell.2518 net.cooks utcsrgv!utzoo!decvax!ucbvax!ihnss!vax135!cornell!gil Tue Feb 16 13:04:18 1982 Kung Pao Chicken KUNG PAO CHICKEN Meat: 3 whole (pairs) chicken breasts Marinade: 1 TBS corn starch 1 TBS soy sauce 1 TBS sherry 1 egg Vegetables, &c.: 1 bunch scallions, minced 3 bunches scallions, cut into 1.5" lengths 1 TBS minced garlic 1 TBS minced ginger 5 dried red peppers, cut in half some (about a handful) peanuts Sauce: 1 TBS sugar 1 TBS chili paste with garlic enough soy sauce to blend above (a few tablespoons, at least) Bone the chicken and cut into 1" squares. Mix marinade and marinate chicken. Heat peanut oil in a wok. When hot, add the chicken and stirfry until done. Remove from the wok. Add more oil to the wok and heat. When hot, add the peppers and fry until they are black (they should start to smoke). At this point (before you choke) quickly add the scallions, garlic and ginger. Stirfry until the scallions are soft. Return the chicken to the wok, and mix in. Stir the sauce and add to the wok, stirring to blend. Add the peanuts and mix in. Serves four ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.