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KUNG PAO |
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Category |
Chinese |
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Contributor |
admin |
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Ingredients |
1/2 pound Chicken breasts -- boneless
4 tablespoons Oil
-----MARINADE-----
2 teaspoons Cornstarch
2 teaspoons Soy sauce
1 teaspoon Sherry
1 Egg whites
1/2 teaspoon Salt
2 teaspoons Ginger -- chopped
2 Onions -- green
1/4 cup Nuts
-----SEASONING-----
2 teaspoons Cornstarch
2 teaspoons Sherry
1/2 tablespoon Soy sauce
1 teaspoon Vinegar
1/2 teaspoon Salt
1/2 teaspoon Sugar
2 teaspoons Sesame oil
4 tablespoons Peanut oil
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Procedures |
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Cut green onions into 3/4" pieces.
Cut boned breast into small pieces. Mix cornstarch, soy, wine, and
slightly beaten egg white. Add remaining marinade ingredients and blend
well. Add chicken and marinate overnight in refrigerator.
Heat oil in wok. Add chicken. Stir fry until chicken is white, then add
ginger and scallion. Cook a few more seconds, add peanuts, add
seasonings. When sauce is slightly thickened and coats food, remove and
serve hot. |
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