8.8 oz. boneless chicken breast, skinned and cubed
Salt
1 egg white, lightly beaten
3 ½ teaspoons cornstarch
½ cup vegetable oil
½ teaspoon each crushed fresh ginger root and crushed garlic
6 pieces dried red pepper
½ teaspoon sugar
2 tablespoons dark Soy sauce
1 tablespoon cooking sherry
1 teaspoon vinegar
Ground black pepper to taste
½ cup peanuts
Method: Place the chicken meat, ½ teaspoon salt, egg white and ½ teaspoon cornstarch in a bowl, and mix. Set aside. Mix remaining 3 teaspoons cornstarch with 2 tablespoons cold water and set aside. Put 6 tablespoons oil in a wok and heat to warm. Drain the chicken and add to the oil, cooking on low heat, just until done. Remove and set aside.
Heat 2 tablespoons oil in a clean wok and add the ginger, garlic, and red pepper and stir-fry 30 seconds. Add reserved chicken, sugar, Soy sauce, sherry and vinegar and stir-fry 1 minute. Add salt and pepper to taste. Stir in the reserved cornstarch mixture until thick. Add the peanuts and mix to coat. Serves 6