Side Pannel
Stir-Fried Chicken and Peanuts #2
Stir-Fried Chicken and Peanuts #2
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 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
Directions
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.
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.
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