Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Boneless chicken breast
-skinned cubed
Salt
1 Egg white; lightly beaten
3 1/2 ts Cornstarch
1/2 c Vegetable oil
1/2 ts Crushed fresh ginger root
1/2 ts Crushed garlic
6 Pieces dried red pepper
3 Scallions, chopped
1/2 ts Sugar
2 tb Dark soy sauce
1 tb Cooking sherry
1 ts Vinegar
Ground black pepper
-to taste
1/2 c Peanuts

Place the chicken meat, 1/2 tsp. salt, egg white 1/2 tsp.
cornstarch in a bowl mix. Set aside. Mix remaining 3 tsp.
cornstarch with 2 tbs. cold water reserve. Put 6 tbs. oil in a wok
heat to warm. Drain the chicken add to the oil, cooking just
until done over low heat. Remove set aside. Heat 2 tbs. oil in a
clean wok add the ginger, garlic red pepper and stir-fry 30 sec.
Add reserved chicken, scallions, sugar, soy sauce, sherry vinegar
stir-fry 1 minute. Add salt pepper to taste. Stir in the reserved
cornstarch mixture until thickened. Add the peanuts and mix to coat.

Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: PEKING GARDEN
EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN

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