Asian: Kung Pao Chicken 07 by Recipe Cottage

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	Kung Pao Chicken 07

		Gong Bao Ji from the Kunming area of China 1 cup chicken meat cut into small (1 cm.) dice 1 tablespoon cornstarch (cornflour in UK) 1 cup chopped cut) carrots 1 tablespoon chopped garlic 1/4 cup peanuts 1 tsp hot chili paste 1 tablespoon fermented bean paste 1 tablespoon Dark soy sauce Mix the corn starch with a little cold water to dissolve and mix with raw chicken. Set aside while you chop the carrots and garlic (about 5 to 10 minutes). Heat a wok to medium temperature and pour a little peanut oil into it. Add the chicken mixture and cook over medium heat, stirring constantly, until it is pale white on the outside with a few bits of pink still showing. Remove to a bowl and set aside. Raise the heat under the wok to very high (a drop of water should evaporate on contact at the edge and should form a bead at the center). Pour a circle of oil (enough to coat the bottom of the wok) into the wok. You should get some smoke. Toss in the bean paste and the chili paste and stir to mix with the oil. Add the garlic and stir. Add the carrots and stir-fry for a minute or two. Add the peanuts. Stir in the reserved chicken and add some dark soy sauce (one or two splashes). Stir-fry until the chicken is cooked through and the carrots are crisp yet tender. Serve with lots of steamed rice and tea. Variations: Many U.S. versions add celery to this recipe. I recommend slicing celery on a diagonal and adding it between the peanuts and the chicken. You could also add onions or bok choy without throwing the balance of dish out of whack. I don't recommend adding broccoli or other green veggies though. Ingredient Notes: For the hot chili paste, I recommend the vietnamese chili-garlic paste that comes in the clear jar with the bright green lid. The bean paste can be any brand, but should be "bean paste" not "preserved black beans." I particularly like the kind with garlic in it. Finally, this is a recipe that absolutely requires "dark" soy sauce. Kikkoman's just won't work. I a recommend a dark mushroom soy.