Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Whole chicken breasts,skind -- root, peeled and minced
-- boned and cut into 1" 2 Green onions - chopped
-- squares 1/2 To 1 ts indonesian hot
1 tb Cornstarch -- pepper paste - see recipe
White of 1 large egg-beaten 2 ts Hoisin sauce
-- until slightly foamy 1 tb Pale dry sherry
3 tb Peanut oil 1/2 ts Salt
1 c Raw cashew nuts 1 ts Sesame oil
1 Inch piece of fresh ginger 1 ts Sugar

Place chicken and cornstarch in a bag and shake until chicken
is well coated; beat egg white in a bowl and add chicken; stir and
refrigerate for 30 minutes; meanwhile, heat oil in a wok over medium
heat and when it develops a slight haze over the top,(DO NOT LET IT
SMOKE) fry the cashew nuts until they are a light golden brown; drain
over the wok with a slotted spoon and set aside on a paper plate;
when the chicken has finished chilling, reheat the oil over a medium
high setting and stir-fry the chicken pieces until they are firm and
light golden; drain over the wok and set aside on paper plates; in
the same oil, fry the ginger and onions for 1 minute, stirring and
tossing constantly, stir in the seasonings except the sesame oil and
the sugar; add the chicken pieces to the wok again and stir-fry for 1
minute; add the sesame oil and sugar, then stir in cashews;
immediately transfer to a platter and serve. INDONESIAN HOT PEPPER
PASTE 30 dried red chili peppers stemmed (remove seeds for a milder
version) Hot water ~ sufficient to cover the peppers White vinegar ~
sufficient to make a paste Salt to taste Place peppers in a small
bowl and cover with hot water; let soak for 10 to 15 minutes; drain
well and place peppers and 4 tablespoons of vinegar in a blender;
blend into a rough paste, adding as much vinegar as necessary to
achieve a paste like consistency and to permit the blades to turn
easily; add the salt and mix well; transfer the mixture to a
previously sterilized jar and cap tightly; must be refrigerated.
Yield: about 1/2 cup.

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