Title: Spicy Szechwan Chicken with Cashew Nuts-Kung
Categories: Chinese5
Yield: 6 servings

3 Whole chicken breasts;skind,
-boned and cut into 1
Squares
1 tb Cornstarch
White of 1 large egg-beaten;
-until slightly foamy
3 tb Peanut oil
1 c RAW cashew nuts
1 1 Inch piece fresh ginger;
-root - peeled and mi
2 Green onions - chopped
1/2 ts Indonesian Hot; Pepper Paste
-- see
R; (1/2 to 1)
2 ts Hoisin sauce
1 tb Pale dry sherry
1/2 ts Salt
1 ts Sesame oil
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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