A Favorite Recipe: Kung Pao Chicken
4 boneless skinless chicken breasts
4 tablespoons peanut or corn oil
2 dried red chilies, seeded and cut into pieces
2 cloves garlic, peeled and sliced
6 slices fresh ginger root
1 tablespoon dry cooking sherry
3 green onions, cut into small rounds
2 oz roasted peanuts
½ teaspoon salt
2 teaspoons good-quality soy sauce
2 teaspoons sherry
1 teaspoon cornstarch
1 egg white, slightly beaten
1 tablespoon good-quality soy sauce
1 or 2 tablespoons chili sauce with garlic
2 teaspoons sugar
1½ teaspoons cornstarch
6 tablespoons chicken stock or water
- Cut the chicken into thin strips. Best to cut the chicken when it is slightly frozen, if possible. Cut the strips into cubes about ½ inch square. Put into a medium bowl.
- Prepare the marinade. Add to the chicken, mix well, and let marinate for 15-30 minutes or longer if refrigerated.
- Prepare the sauce in a small bowl.
- 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 the aroma, just for 10-15 seconds at most. Add the chicken, stir fry it. Sliding the wok scoop to the bottom of the wok, turn and toss for a minute or two. Splash in the sherry around the side of the wok, stirring and tossing continuously until cooked. Add the scallions and continue to stir for another 30 seconds.
- 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, sticky rice and chopsticks in small bowls.