Kung Pao Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Chicken breasts, boneless
4 tbsp: Oil,
MARINADE
2 tsp: Cornstarch,
2 tsp: Soy sauce,
1 tsp: Sherry,
1: Egg whites,
1/2 tsp: Salt,
2 tsp: Ginger, chopped
2: Onions, green
1/4 cup: Nuts,
SEASONING
2 tsp: Cornstarch,
2 tsp: Sherry,
1/2 tbsp: Soy sauce,
1 tsp: Vinegar,
1/2 tsp: Salt,
1/2 tsp: Sugar,
2 tsp: Sesame oil,
4 tbsp: Peanut oil,
Directions:
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.
Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005
Source from luhu.jp
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.
Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005
Source from luhu.jp