RECIPE: Kung Pao Chicken 4 chicken breasts halves, skinned, boned, 3/4" cubes 1 egg white 1 T cornstarch 2 T vegetable oil 1 C unsalted peanuts or cashews 2 scallions, sliced 2 tsp dry sherry 2 T hoysen sauce 4 T black bean sauce 1/4 to 1/2 tsp chili paste (very hot) 1 T vinegar 1 tsp sugar Combine cubed chicken, egg white, and cornstarch. Refrigerate for 1/2 hour. Heat oil in wok. Stir fry chicken 3 to 4 minutes, until done add nuts, scallions, and remaining ingredients heat thoroughly and serve at once with rice. Serves 4. September 1987, Wok Cookery ---------------------------------------- RECIPE: Kung Pao Chicken - Dorothy's Recipe 5 chicken breasts, chopped into approx 1" squares Egg white 1 TABLESPOON cornstarch Fresh ginger root 3 cloves garlic 2 TABLESPOON oil - peanut oil if you've got it Chinese chilis (or dried red chili peppers) Peanuts (we use planters dry roasted; doesn't really matter) 1/2 tsp sherry 1 tsp cornstarch 3 Tb Joyce Chen's Kung Pao sauce. (Or substitute 1 TB Rice Wine Vinegar, 1 TB Soy Sauce, 1 TB Sherry.) Mix 1 egg white and 1 Tb cornstarch. Coat chicken with mixture and let sit 15 minutes. Buy fresh ginger. Peel the ginger root, two slices size of quarters, chooped fine. Mince 3 cloves of garlic. Mix garlic & ginger. Heat wok then add 2 Tb oil. When hot add approx 1 cup peanuts. Stir fry 1.5 minutes, remove from wok. Add more oil if necessary. Add 6 chinese chilis, chopped, seeds removed, to hot (almost smoking) wok. Press peppers against side of wok, stir fry 20 seconds. Add garlic & ginger mixture. If garlic turns brown, wok is too hot. Add chicken, stir fry until transparency disappears. Add peanuts, stir fry 30 seconds. Add in mixture of sherry, cornstarch, Kung Pao sauce. Stir fry 30 seconds, remove and serve with rice. [This is from my older sister, and is the recipe my wife always uses. In fact I believe that's what we're having for dinner tonight. Hot, spicy and delicious.] June 1991 Hazel Boston-Baden, P.O. Box 17522, Anaheim CA 92817. * * * * *