宮保雞：
Kung Pao Chicken
2 boneless,skinless,chicken breast halves,cubed
1 egg white,lightly beaten
2 teaspoons cornstarch
2 tablespoons black bean sauce*
2 tablespoons water
1 garlic clove,finely minced
1 tablespoon hoisin sauce*
1 tablespoon rice vinegar
2 teaspoon Sherry
1 teaspoon sugar
3 tablespoons vegetable oil
1/2 cup raw unsalted peanuts
1 to 2 dried red chilies,crushed (or 1 teaspoon dried red pepper flakes)
Hot cooked rice (optional)
操作：
Combine chicken,egg white and cornstarch in small bowl.
Mix next 7 ingredients in another small bowl.Set sauce aside.
Heat oil in wok or heavy large skillet over medium-high heat.Add peanuts and chilies and cook until peanuts are golden brown,about 1 minute.Remove with a slotted spoon and set aside.
Increase heat to high.Add chicken mixture and stir-fry until chicken is lightly browned,about 1 to 2 minutes.Reduce heat to medium.Return peanuts to wok/pan.Add sauce and blend thoroughly.Cook until heated through,about 1 to 1 1/2 minutes.Serve immediately over hot cooked rice,if desired.
*Available in Asian Specialty Markets.
Makes 2 servings.