Stir-fried chicken and peanuts #2

6 Servings

Ingredients

Quantity Ingredient
5 Dried black mushrooms
½ Spring chicken
2 Or
3 slices Fresh ginger root
1 Clove garlic
2 Scallion stalks
1 tablespoon Brown bean sauce
2 tablespoons Water
2 teaspoons Cornstarch
2 tablespoons Water
¼ teaspoon Cayenne pepper
½ teaspoon Heavy soy sauce (up to)
3 tablespoons Oil
1 tablespoon Sherry
½ cup Unsalted roasted peanuts

Directions

1. Soak dried mushrooms.

2. Skin and bone chicken; then dice. Dice soaked mushrooms. Mince ginger root and garlic. Cut scallions in ½-inch sections.

3. In one cup mash brown bean sauce, then mix with water. In another, blend cornstarch and remaining cold water; then stir in cayenne pepper and soy sauce.

4. Heat oil. Add ginger root and garlic and stir-fry a few times. Add chicken and stir-fry 1 minute. Then sprinkle with sherry and stir-fry 1 minute more.

5. Add mushrooms; stir-fry another ½ minute. Add brown bean mixture, scallion sections and peanuts. Stir in to heat through and blend (about 1 minute).

6. Stir in cornstarch paste to thicken. Serve at once.

NOTE: For a spicier dish, use more cayenne pepper.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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