Kung Pao Chicken
1 tbsp. each dry sherry and cornstarch
1/2 tsp. salt
1/8 tsp. white pepper
1-1/2 lbs. chicken breasts, skinned, boned and cut in bite-size pieces
4 tbsp. salad oil
Cooking sauce (directions follow)
4 to 6 small, dry, hot chile peppers
1/2 cup salted peanuts
1 tsp. each minced garlic and fresh ginger
2 whole green onions, cut in 1-1/2 inch lengths
In a bowl, combine sherry, cornstarch, salt and pepper. Add chicken and stir to coat, then stir in 1 tablespoon of the oil and let stand for 15 minutes to marinate. Prepare cooking sauce and set aside.
Heat a wok or wide frying pan over medium heat. When pan is hot, add 1 tablespoon of the oil. Add whole peppers and peanuts and cook, stirring, until peppers just begin to char. If peppers become completely black, discard. Remove peanuts from pan and repeat with new peppers. Remove from pan and set aside.
Add remaining 2 tablespoons oil to pan and increase heat to high. When oil begins to heat, add garlic and ginger. Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes). Add peppers, peanuts, and onion to pan. Stir cooking sauce, add to pan and cook, stirring, until sauce bubbles and thickens. Makes 4 to 6 servings