CHICKEN WITH PEANUTS, CABBAGE, AND RED PEPPERS

1. Lb chicken breast boned

Marinade:
   1 Tbs. cornstarch
   I Tbs. rice wine or dry sherry
   1 Tbs. soy sauce
   1/2 tsp. salt

1/2 cup crushed peanuts (if salted
   peanuts are used, reduce or
   omit the salt from the seasonings)

3-4 fresh or dried red peppers
1/4 head round cabbage
2-3 Tbs. chopped grecn onion
1 Tbs. finely chopped fresh ginger
I Tbs. finely chopped garlic (optional)
1 Tbs, hot bean sauce

Seasonings
     1 Tbs. cornstarch
     I Tbs. rice wine or dry sherry
     2 Tbs, soy sauce
     1-1/2-2 tsp. salt (reduce or
       omit if salted peanuts are used)
     1 tsp, vinegar
     1 tsp. sesame oil

2 Tbs. oil (may need more)

To prepare:
Cut chicken into small 1/2 or 3/4 inch pieces. Make the marinade by
mixing the cornstarch with the wine and soy sauce and then adding the
salt. Mix with the chicken and marinate at least 15 minutes.

Crush the peanuts with the side of the cleaver, pressing down on the
horizontal blade with the heel of your palm, or chop them.       The
peanuts should he reduced to the size of grains of rice but should not
be powdered.

Cut the fresh or dried red peppers in haif lengthwise and remove seeds
with the tip of a knife. Cut the peppers into slivers. Set aside together
with peanuts.

Chop the ginger and garlic finely and the green onion coarsely.  Core
the cabbage and cut it into pieces about 1-inch by 1-inch,

Mix the seasonings, first mixing the cornstarch with the wine and
vinegar, then adding the other ingredients.

To Cook:
Heal 2 Tbs. oil in a wok or large frying pan until very hot.
Add the cabbage and a pinch of salt and stir-fry very quickly. Remove
and drain when the cabbage starts to soften and looks slightly cooked,
Arraiige the cabbage on both ends of a serving platter leaving a space
in the center.
Heat 2Ths. cooking oil in the wok until very hot.  Add the chicken
pieces and cook quickly. (if necessary use more oil and drain later, or
cook the chicken a few pieces at a time.) When the chicken is white,
add the ginger, garlic, green onion, peanuts and red peppers.   Stir
briefly, then add the hot bean sauce. Cook, stirring, for another 10-15
seconds, or until the hot bean sauce is well distributed and you can
smell the ginger and hot bean sauce. Then stir the seasonings and add
them to the wok. Cook for a few more seconds, stirring, then remove
the contents of the wok to the center of the serving dish between the
piles of fried cabbage. Serve hot,