Chinesemeatdishes3

CHINESE MEAT DISHES CONTINUED:

SZECHWAN:

E.) KUNG PAO CHICKEN:

*Watch the chili peppers closely during cooking. If they burn, they
release potent volatile oils which sting the eyes and nose.

1 tbl.ea., dry sherry and cornstarch;    1/2 tsp. salt;    1/8 tsp. white pepper;    1 1/2 lb.
chicken breasts, skinned, boned, and cut in bite-size pieces;    4 tbls. salad oil;
4 - 6 small, dry, hot chili peppers;    1/2 cup salted peanuts;    1 tsp. ea., minced garlic
and fresh ginger;    2 whole green onions, cut in 1 1/2" lengths

COOKING SAUCE:

In a bowl, combine 2 tbls. soy sauce, 1 tbl. ea., white wine vinegar and dry sherry, 3 tbls. chicken broth, and 2 tsp. ea., sugar & cornstarch. Mix well and
set aside.

   1.) In a bowl, combine sherry, cornstarch, salt, and white pepper. Add chicken and stir to coat, then stir in 1 tbl. of the oil and let stand for 15 mins., to marinate.

    2.) Heat a wok or wide frying pan over medium heat. When pan is hot, add 1 tbl. of the
oil. Add the whole chili peppers and peanuts and cook, stirring, until peppers just begin to
char. If peppers become completely black, discard, and remove peanuts from the pan and re-
peat with new peppers. Remove from pan and set aside.

    3.) Add remaining 2 tbls. oil to pan and increase the heat to high. When oil begins to heat, add garlic and ginger. Stir once, then add the chicken and stir-fry until chicken is opaque
(about 3 mins.). Add peppers, peanuts, and onions to the pan. Stir the cooking sauce and add to the pan. Continue cooking, stirring until sauce bubbles and thickens. Makes 4 - 6 servings

KUNG PAO SHRIMP:

Follow directions for Kung Pao Chicken, but substitute 1 1/2 lbs. medium size
raw shrimp (shelled and deveined) for the chicken. Stir-fry the shrimp until
they turn pink (about 2 mins.)

KUNG PAO SCALLOPS:

Follow the directions for Kung Pao chicken, but substitute 1 1/4 lbs raw scallops (cut in 1/4" thick slices) for the chicken. Stir-fry until they turn opa-
que ( about 2 mins)

F.) MINCED CHICKEN WITH LETTUCE:

COOKING SAUCE; INGREDIENTS & DIRECTIONS:

In a bowl, combine 1 tsp. soy sauce; 1 tbls. dry sherry; 2 tbls. ea., oyster sauce and water; 1 tsp. sesame oil; 1/2 tsp. sugar; and 2 tsps. cornstarch. Mix well and set aside.

8 med. size dried shatake mushrooms;    1 tsp. cornstarch;    2 tsps. ea., dry sherry and water;    1 tsp. soy
sauce; 1/2 tsp. salt;    Dash of grnd. white pepper;    1 1/2 lbs. boneless and skinless chicken breasts;    5
tbls. salad oil;    1 tsp. fresh minced ginger;    2 cloves minced garlic;    2 green onions;    1 8oz. can of
bamboo shoots;    1 8oz. can of water chestnuts;    Hoisin sauce;    about 30 iceberg lettuce leaves, washed,
drained, and chilled.

1.) Cover the mushrooms with warm water, let stand for 30 mins., then drain. Cut off and
discard stems; squeeze mushrooms dry.

   2.)   Chop and mince, separately, each of the following ingredients:
                                                      mushrooms;
                                                      water chestnuts;
                                                      bamboo shoots;
                                                      green onions;
                                                      garlic;
                                                      ginger;
                                                      chicken breasts.

    3.)   In a bowl, combine cornstarch, sherry, water, soy sauce, salt, and pepper. Add chicken
and stir to coat, then stir in 1 tsp. of oil and let stand for 15 mins., to marinate.

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