Ingredients:
12 ounces chicken breast meat
4 tbsp. peanut or corn oil
2 dried red chilies, seeded and cut into pieces
2 cloves garlic, peeled and diagonally sliced
4 to 6 thin slices fresh ginger root
1 tbsp. dry sherry
3 green onions, cut into small rounds
2 ounces roasted peanuts
Marinade:
1/3 tsp salt
2 tsp thin soy sauce
2 tsp sherry
1 tsp cornstarch
1 tbsp egg white, slightly beaten
Sauce:
1 tbsp thick soy sauce
1 or 2 tbsp chili sauce with garlic
2 tsp white wine vinegar
2 tsp sugar
1 1/2 tsp cornstarch
6 tbsp chicken stock or water
DIRECTIONS:
1) Cut the chicken into thin strips. Best to cut when chicken is slightly
frozen. Cut into cubes about 1/2 inch square. Put into a medium bowl.
2) Prepare the marinade. Add to chicken, mix well and let marinade for 15
to 30 minutes.
3) Prepare the sauce.
4) 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 a minute. Splash in the sherry
around the side of the wok, stirring and tossing continuously. Add the
scallions and continue to stir for another 30 to 45 seconds.
5) Add the well-stirred sauce to the wok. Continue to stir while it
thickens.
6) 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 inch 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.
ENJOY!
Contributed by: Marlee ???
Compliment the chef.