KUNG PAO CHICKEN

"What gives authentic kung pao cuisine its pungency is the technique of searing dried hot chilies in the cooking oil before the main ingredients are added. Garlic and ginger-root often are added to impart their flavor and warmth, but the blackened chilies create the heat. Charring chilies has hazards. It produces acrid fumes that can irritate the eyes, nose and throat. Use a stove exhaust fan to keep the cooking area well ventilated. Sensitive cooks can sear the chilies just short of the charring point :-) The small, hot Mexican serrano chili is excellent for kung pao dishes."

2 tbsp soy sauce, divided use
2 tbsp rice wine or dry sherry
1 egg white
Pinch of salt
1 tsp cornstarch, divided
1 whole chicken breast, boned, skinned and cubed
1/4 cup chicken stock
1/2 cup peanut oil
1/4 cup shelled raw peanuts
2 or 3 small dried chilies
2 tbsp minced fresh ginger-root
2 tbsp minced garlic
Pinch of crushed red pepper
3 green onions, cut into 1-inch lengths
1/2 cup seeded and diced sweet red pepper
1/4 cup diced bamboo shoots

In a medium bowl, combine 1 tablespoon soy sauce with the wine, egg white, salt and 1/2 teaspoon cornstarch; blend thoroughly. Toss the chicken in the marinade; set in the refrigerator from 30 minutes to 3 hours.

Combine the stock, the remaining soy sauce and the cornstarch; set aside.

Heat a wok over medium-high heat; add the oil. Add peanuts and fry until golden brown. Remove and drain on paper towels.

Drain excess marinade from the chicken pieces. Stir-fry half of the cubed chicken at a time, just until firm, about 45 seconds. Remove and drain on paper towels.

Remove all but 2 tablespoons oil from the pan (excess oil may be strained and re-used). Add dried chilies; stir-fry over medium-high heat until nearly blackened; remove.

Add ginger-root, garlic and crushed red pepper; stir-fry until fragrant.

Add green onions, sweet red pepper and bamboo shoots; stir-fry 1 minute.

Add chicken and peanuts; cook until the chicken is done, about 2 minutes.

Stir reserved stock to dissolve the cornstarch; add to the pan. Cook over high heat until the sauce thickens; serve immediately.

Makes 4-6 servings
Adapted from source: Leilani and Bill Devries