Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
1 ea Chicken Breast 1 t Cornstarch past
1 t Cornstarch 3 ea Dried Red Chili Pods
1 ea Tb Soy Sauce 1/2 t Ginger, fresh, minced
1/2 t Sugar 2 t Sesame Oil

-------------------------DIRECTIONS------------------------------
1 ea Tb Soy Sauce Vegetable Oil for blanching
1 ea Tb White Vinegar 1 ea Green Onion (white part)
1 ea Tb Dry Sherry 1 ea Garlic Clove, minced
1/2 t Salt

Pound chicken slightly with a mallet to tenderize; then cut into 3/4
by 3/4 inch pieces. Combine marinade ingredients with chicken in the
order listed; set aside. Combine sauce ingredients thoroughly; set
aside To oil-blanch, set wok over high heat for about 1 minute. Add 2
cups oil and heat to 350 degrees. Add chicken and blanch for 3 or 4
minutes until golden brown. Remove and drain, reserving oil. To
stir-fry, remove all but 2 tbs oil from wok. Reheat, swirling pan to
coat sides. Add chili pods and seeds; stir-fry for about 30 seconds
until browned. Return chicken and add seasonings, stir-frying for
another 30 seconds. Pour in sauce and cook until thickened. To serve,
stir in sesame oil. Note: Chili pods are browned to produce the aroma
while the seeds are used to make the dish spicy and hot. Take care
not to burn the seeds or let them get too dark.

Submitted By EARL SHELSBY On 11-01-94

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