Title: Kung Pao Chicken - Gungbao Chicken
Categories: Chinese, Chicken
Yield: 6 Servings

1 lb Chicken
2 tb Soy sauce
1 tb Cornstarch
1 tb Rice wine
2 1/2 oz Peanuts
4 Scallions
8 Dried chiles
3 sl Ginger
2 ts Sugar
2 ts Sesame oil
Oil for frying

Dice the chicken: marinate for 30 minutes in 1 tb soy, the cornstarch and
rice wine. Cut the scallions into 1 in. pieces and the chiles in half (they
are assuming you are using small ones).

Heat the oil and deep fry the chicken dice for 2 minutes. Drain well.
Reheat the oil and fry peanuts for 3 minutes. Drain. Heat a pan with 3 TB
of oil and stir fry ginger, scallions and chiles. And chicken dice and stir
fry for another minute before stirring in 1 tb soy and the sugar. Adjust
the seasonings and stir in the peanuts. Serve sprinkled with sesame oil.

[Note: I believe this recipe assumes the use of raw peanuts. If you are
using roasted peanuts, omit the deep fry.]

This is from a Chinese cookbook published in Taiwan.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini