This is a good version of the famous Chinese dish. I've heard several stories about how it was developed but the general idea seems to be to sear your brains out (something about inspiring the troops from what I can gather). It goes great with a new shipment of Canadian beer (I prefer the Schooner Bluenose when I can get it, even though it's no longer made only in St. John's).

Rick Carlton

15 min. preparation, 5 min. cooking, for 4 (requires 30 min. marinade)

Marinade

2 tbsp Shao Hsing wine (dry Sherry is OK)

1 tbsp dark soy sauce

2 tsp corn starch

Sauce

2 tbsp chicken stock (1/2 tsp chicken bouillon)

1 tbsp rice vinegar

1 tbsp soy sauce

2 tsp dark soy sauce

1 tsp sesame oil

2 tsp sugar

2-3 chicken breasts

4 cups rice

2 tbsp peanut oil (olive or sesame is poor substitute)

4 whole dried chile peppers (do not use parts of dried chiles)

4 cloves garlic

1" ginger root

1/4 tsp red cayenne pepper

2 green onions

3/4 cup roasted unsalted peanuts

1 tbsp corn starch slaked in 2 tbsp cool water (add water to corn starch)

1. marinade chicken in wine, soy sauce, and corn starch for about 30 min.

2. mix sauce ingredients

3. prepare rice, cover, and set aside

4. peel garlic, cut into 1/4" squares, crush with side of knife, and chop finely

5. cut peel from ginger root, cut into 1/4" squares, crush with side of knife, and chop finely

6. diagonally thin slice green onions at white end, growing to 1" pieces at green end

7. heat 2 tbsp peanut oil in wok (or skillet) until smoking hot, add chile peppers and stir fry for 10-15 sec.

8. add chicken (disgarding marinade) and stir fry for 2-3 min.

9. add garlic, ginger, green onion, and cayenne pepper and stir fry for 1 min.

10. add sauce and peanuts, gently stir for 1 min., then add the corn starch and continue to stir until the sauce thickens and the chicken is nicely glazed

11. serve with 1 cup rice per person

HINT: As long as the chiles remain whole and unbroken, they will produce a medium hot dish, although you may wish to remove them before serving to avoid unexpected death threats from friends during the meal.

This page was updated on 1-25-99. If you have queries or comments, email rcarlton@arkansas.net