Kung pao chicken

Ingredients:

(Serves 4)

(Marinade for chicken to be
used half hour before cook-
ing)

1% Tbsp. soy sauce

1 tsp. corn starch

i tsp. oyster sauce

1 tsp. sugar (optional)

(Main course ingredients)

8 oz. deboned chicken,
cubed (1 inch)

1 medium size zucchini,
cubed (% inch)

1 small red pepper, diced (%
inch cubes)

Optional: celery, carrots and
bamboo shoots

2-3 stalks of spring onions,
cut into 1 inch strips

1 smail onion (4 inch cubes)
4c. unsalted shelled peanuts
or cashew nuts

7-8 dried chili peppers
Sauce:

Xe. chicken stock

1] tsp. chili oil or chili paste
2 tsp. sesame oil

1 Tbsp. dry sherry or rice
wine

4 tsp. sugar

1 tsp. vinegar (7%)

Method:

Heat a wok and add oil.

Add the chicken, stirring
over high heat for 2-3 min-
utes,

Just as chicken begins to
brown, add vegetables.

Stir and cook for another
minute.

Transfer to a plate.

Add garlic, ginger and chili

jovernber 24, 1996 — North Shore News —

peppers to the remaining oil in
the wok and allow to brown,

Add cooked chicken and
vegetables. Mix the sauce
ingredients and add to wok.

Stir constantly until sauce is
slightly thick. Add green
onions and peanuts. Add a
pinch of salt and pepper to
taste. Toss over a couple of
times.

Serve immediately.

‘Habe

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ae :

mothy Reus!

and decor!

NEWS photo Brad Ledwidge

YEN Jin's Thomas Teo presents Kung Pao
Chicken, a traditional Szechuan style dish.

Mon., Tues., Wed.
Certified Angus

PRIME RIB
DINNER

tax incl.

has recently
returned from the
Culinary Olympics
in Germany.

evening at

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