Kung Pao

Ingredients

130 gr chicken breasts
60 ml oil
10 gr cornstarch
10 ml soy sauce
16 ml sherry
1 egg whites
2 gr salt
10 gr ginger
2 onions
36 gr nuts
7 ml soy sauce
5 ml vinegar
2 gr sugar
10 ml sesame oil
60 ml peanut oil

Instructions

Cut green onions into 2 cm pieces. Cut boned breast into small pieces. Mix cornstarch, soy, wine, and slightly beaten egg white. Add remaining marinade ingredients and blend well. Add chicken and marinate overnight in refrigerator. Heat oil in wok. Add chicken. Stir fry until chicken is white, then add ginger and scallion. Cook a few more seconds, add peanuts, add seasonings. When sauce is slightly thickened and coats food, remove and serve hot. Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 0.8