Kung Pao Chicken II

Kung Pao Chicken

12 oz. chicken breast meat
4 T. peanut or corn oil
2 dried red chilies, seeded, and cut into pieces
2 cloves garlic, peeled, and diagonally sliced
4-6 thin slices fresh ginger root
1 T. Dry Sherry
3 green onions, cut into small rounds
2 oz. roasted peanuts

Marinade

1/3 tsp. salt
2 tsp. thin soy sauce
2 tsp. Sherry
1 tsp. cornstarch
1 T. egg white, slightly beaten

Sauce

1 T. thick soy sauce
1-2 T. chili sauce with garlic
2 tsp. white wine vinegar
2 tsp. sugar
1 1/2 tsp. cornstarch
6 T. chicken stock or water

DIRECTIONS:

Cut the chicken into thin strips. Best to cut when
chicken is slightly frozen. Cut into cubes about 1/2"
square.Put into a med.bowl.

Prepare the marinade. Add to chicken, mix well and
let marinade for 15-30 mins.

Prepare the sauce.

Heat a wok over high heat until smoke rises. Add
the oil and swirl it around. Add the dried chili,
stir, then add the garlic and ginger, and stir to
release their aroma.

Add the chicken.

Sliding the wok scoop to the bottom of the wok,
turn, and toss for about 1 min.

Splash in the Sherry around the side of the wok,
stirring, and tossing continuously.

Add the scallions, and continue to stir for
another 30-45 secs.

Add the well-stirred sauce to the wok. Continue
to stir while it thickens.

Add the peanuts, stir to mix for a few times,
then transfer to a warm serving plate. Serve
with steamed rice.

*You may want to only add 1 dried red chili,
about 1" long, if desired.

*If thin soy sauce is available, use it.
If not, regular soy sauce won't really
make a difference, only in color.