Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Chicken, skinned and boned 2 ea To 3 tablespoons vegetable
1 ea Egg -oil (in addition to the
1 c Flour -above)
1/4 lb Bamboo shoots 2 ea Cloves garlic, minced
1 ea Green pepper 1 ts Fresh ginger root, shredded
1 ea Red pepper 4 ea To 5 black peppercorns
1/4 c Water 1 tb White vinegar 1 tablespoon
1 tb Dark soy sauce -chinese cooking wine
1 tb Cornstarch 1 ts Chinese chili sauce
Vegetable oil (for deep 1 tb Sugar
-frying)

Cut the chicken into 3/4 inch cubes. In a bowl, beat the egg. Dip the
chicken pieces into the egg and then dip them to coat in the flour.
Set aside. Cut the bamboo shoots into 1/2 inch cubes. Seed the green
and red peppers and cut them into small cubes. Set aside. In a small
bowl, combine the water, soy sauce and cornstarch. Set aside. In a
wok or deep-sided, heavy-bottomed sauce pan, heat enough vegetable
oil to deep fry the chicken. Deep fry the chicken until golden brown,
about 10 minutes. Remove from oil and drain on paper towel. Deep fry
the peppers 10 seconds and remove. Heat the 2-3 tablespoons of oil in
the wok. Add chicken, peppers, garlic and ginger. Then add the
remaining ingredients including the bamboo shoots but not the
water-soy-cornstarch mixture and cook 2-3 minutes. Add the
water-soy-cornstarch mixture and simmer until sauce thickens.
Transfer to warmed dish and serve. Left Frizzell

TO ALL Submitted By RICK WEAVER SUBJ I'VE LOST MY CASHEW CHICK On
10-11-95

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