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Gong-Bao Ji-Ding (Chicken With Charred Red Peppers And Ca

spice, chicken, chinese

1/2 lb boned chicken breast
1 marinade:
2 teaspoon cornstarch (corn flour)
2 teaspoon soy sauce
1 tablespoon rice wine or dry sherry 1 egg white
1/2 teaspoon salt
10 or more dried red peppers
2 teaspoon finely chopped fresh ginger
1 green onion
1/4 cup cashews or peanuts or
1 almonds
1 seasonings:
2 teaspoon cornstarch (corn flour)
2 teaspoon rice wine or dry sherry
2 tablespoon soy sauce
1 teaspoon vinegar
2 teaspoon sugar
2 teaspoon sesame oil (optional -
1 author prefers to omit it)
4 tbss oil.

Cut meat into 1" pieces. Make marinade in order given, stir in chicken, and leave for at least 15min. Trim peppers, shake out seeds. Chop ginger very finely. Slice onion into 3/4" lengths. Mix seasonings in small bowl in order given. To cook: Fry peppers until they start to char. Turn up the heat till peppers blacken, add chicken, reduce heat to medium. Stir fry until chicken is white, then add ginger and onion. Cook for a few seconds, then add nuts and seasonings (give it a quick stir first). When sauce has thickened slightly, and is glaze-like, remove to serving dish and serve hot. Cameron, a.k.a. - BEGG.4@OSU.EDU From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl

Yield: 1 servings



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