| Kung Po II ~ Kung-po chicken is a hot and spicy chicken dish. This dish goes well with a bowl of white rice. 1 lb chicken, skinned, boned, and cut into 1/2-inch cubes 1/4 tsp salt 1 egg white 1 tsp cornstarch paste (see below) 1 green bell pepper, cored and seeded 4 tbsp vegetable oil 1 green onion, cut into short sections 3-4 small slices (thin) of ginger root, peeled 4-5 small dried red chiles, soaked, seed, and sliced into very thin rounds 2 tbsp yellow bean sauce 1 tsp rice wine or dry sherry 1/2 cup roasted cashews few drops of sesame oil 1. Place chicken in a bowl and mix with (in the following order) a pinch of salt, egg white, and cornstarch paste. 2. Cut the bell pepper into pieces about the same size as the chicken. 3. Heat a wok and add the oil; add the chicken and stir-fry for 1 minute. Remove with a slotted spoon and keep warm. 4. To the wok, add the green onions, ginger, chiles, and bell pepper. Stir-fry for 1 minute, then add the chicken with the yellow bean sauce and rice wine (or dry sherry). Blend well and stir-fry for another minute. Finally stir in the cashews and sesame oil. Serve hot with white rice Serves 4 Cornstarch Paste Cornstarch paste is made by mixing 1 part cornstarch with 1-1/2 parts cold water. Stir the mixture until smooth. The paste is used to thicken sauces. |
 | |  | |  |
