Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb BONELESS CHICKEN BREAST, 6 PIECES DRIED RED PEPPER
-SKINNED CUBED 3 SCALLIONS, CHOPPED
SALT 1/2 ts SUGAR
1 EGG WHITE, LIGHTLY BEATEN 2 tb DARK SOY SAUCE
3 1/2 ts CORNSTARCH 1 tb COOKING SHERRY
1/2 c VEGETABLE OIL 1 ts VINEGAR
1/2 ts EACH CRUSHED FRESH GIN- GROUND BLACK PEPPER TO TASTE
-GER ROOT CRUSHED GARLIC 1/2 c PEANUTS

Place the chicken meat, 1/2 tsp. salt, egg white 1/2 tsp.
cornstarch in a bowl mix. Set aside. Mix remaining 3 tsp.
cornstarch with 2 tbs. cold water reserve. Put 6 tbs. oil in a wok
heat to warm. Drain the chicken add to the oil, cooking just
until done over low heat. Remove set aside. Heat 2 tbs. oil in a
clean wok add the ginger, garlic red pepper and stir-fry 30 sec.
Add reserved chicken, scallions, sugar, soy sauce, sherry vinegar
stir-fry 1 min. Add salt pepper to taste. Stir in the reserved
cornstarch mixture until thickened. Add the peanuts and mix to coat.
Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: PEKING GARDEN
EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN

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