Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Chicken; uncooked, cubed
3 tb Peanut oil; divided
1 ts Light soy sauce
1 1/2 tb Dark soy sauce
1 ts Cornstarch
1 ea Clove garlic; crushed
1 c Green pepper;
-cut into 1/2 inch pieces
2 ea Scallions; chopped
1 c Bamboo shoots; sliced
1 c Water chestnuts; sliced
1/2 c Black mushrooms; diced
-(soak for 15 minutes in hot
-water, rinse and drain)
1 Piece (1 inch long) dry red
Hot pepper, or 1 - 2 ts
Chinese chili paste with
Garlic; to taste
1/4 ts Chinese Five Spice
1/2 c Roasted unsalted peanuts

Marinate the diced chicken with mixture of 1 tb oil, light and dark
soy sauces and cornstarch for 1 hour.

In a preheated wok, heat 2 tablespoons oil. Quickly swirl crushed
garlic clove over the bottom and sides, then discard. Add the
marinated chicken, stir and cook for 1 minute. Now add the green
pepper, scallions, bamboo shoots, water chestnuts, peanuts and
mushrooms with 1 tablespoon dark soy sauce and the hot pepper. Stir
and cook 2 minutes. Add the Chinese Five Spice and stir for 1 minute.
Serve immediately, over rice.

Having recently visited Shanghai and enjoyed the true Chinese cuisine
(not the Americanized version), I decided to try and duplicate some
dishes. Here's one that was successful ;) This is very close to the
Shanghai style of kung bow chicken. Each restaurant added it's own
touches, one even included cooked carrots. The dark soy sauce is
absolutely required.

Recipe by: Kurt Faria
Submitted By KURT FARIA On 08-07-95

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