Stir-Fried Chicken and Peanuts #2

Categories: Poultry

Serves: 6 Servings

Ingredients:

5 Dried black mushrooms
1/2 Spring chicken
2 Or
3 sl Fresh ginger root
1 Clove garlic
2 Scallion stalks
1 tb Brown bean sauce
2 tb Water
2 ts Cornstarch
2 tb Water
1/4 ts Cayenne pepper
1/2 ts Heavy soy sauce
2 -(up to)
3 tb Oil
1 tb Sherry
1/2 c Unsalted roasted peanuts

Instructions:
1. Soak dried mushrooms.

2. Skin and bone chicken; then dice. Dice soaked mushrooms. Mince ginger
root and garlic. Cut scallions in 1/2-inch sections.

3. In one cup mash brown bean sauce, then mix with water. In another, blend
cornstarch and remaining cold water; then stir in cayenne pepper and soy
sauce.

4. Heat oil. Add ginger root and garlic and stir-fry a few times. Add
chicken and stir-fry 1 minute. Then sprinkle with sherry and stir-fry 1
minute more.

5. Add mushrooms; stir-fry another 1/2 minute. Add brown bean mixture,
scallion sections and peanuts. Stir in to heat through and blend (about 1
minute).

6. Stir in cornstarch paste to thicken. Serve at once.

NOTE: For a spicier dish, use more cayenne pepper.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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