(SERVES FOUR)
Instead of buying a few dried chiles in a spice jar at the supermarket for an outrageous price, we get large bags of them at the Mexican grocery for about a dollar. Watch the chile peppers closely while they cook. Don't let them burn, or they'll release volatile oils which sting the eyes and irritate the throat. Some people like to eat the peppers along with the chicken, but most prefer to set them aside. 1 tablespoon dry sherry
1 tablespoon cornstarch
1/2 teaspoon salt
1/8 teaspoon white pepper
1-1/2 pounds chicken breasts, skinned, boned, and cut in bite-size pieces
4 tablespoons peanut oil
4 to 6 small, dry, hot chile peppers
1/2 cup salted peanuts
1 green pepper, cut in bit-site pieces
1 teaspoon minced garlic
1 teaspoon fresh grated ginger
2 whole green onions, cut in 1-1/2-inch lengths
For the cooking sauce: 2 tablespoons soy sauce
1 tablespoon white wine vinegar
1 tablespoon dry sherry
3 tablespoons chicken broth or water
2 teaspoons sugar
2 teaspoons cornstarch
In a bowl, combine sherry, cornstarch, salt and pepper. Add the chicken and stir to coat, then stir in 1 tablespoon of the peanut oil and let stand for 15 minutes to marinate. Meanwhile, combine the cooking sauce ingredients and set aside. Heat a wok or wide frying pan over medium heat. When the pan is hot, add 1 tablespoon of the oil. Add the whole chile peppers and peanuts and cook, stirring, until the peppers just begin to char. Remove from the pan and set aside. Next, cook the green peppers for two or three minutes, and set aside with the peanuts and chiles. Add the remaining 2 tablespoons of oil to the pan and increase the heat to high. While the oil begins to heat, add the garlic and ginger. Stir once, then add the chicken and stir fry until the chicken is opaque (about 3 minutes). Return the peppers and peanuts to the pan, and add the green onion. Stir and add the cooking sauce, and cook, stirring, until the sauce bubbles and thickens. Serve with cooked white rice and green tea.