5 cups oyster sauce
2 ½ cups soy sauce
5 cups hoison sauce
2 ½ cups chili garlic sauce
1 cup sesame oil
1 ½ cups cornstarch
6 cups water
2 ½ cups vegetable oil
10 lbs. raw chicken, 3/4 inch cubes
7 ½ lbs celery, 3/4 inch dice
7 ½ lbs. carrots, 3/4 inch dice
5 lbs. sliced water chestnuts
1 cup green onion, chopped
80 pieces dry Szechuan chili peppers
2/3 cup chili pepper powderDIRECTIONS:1. For sauce: Mix together all sauce ingredients, whisking to thoroughly mix. Reserve.
2. For thickening agent: Whisk together cornstarch and water, reserve.
3. To cook: Heat a cook top or wok to 400°F. When hot, add vegetable cooking oil, chicken and half of sauce mix. Stir fry or cook until chicken is half done. Add the vegetables, dry chili peppers and chili powder.
4. Add the remaining sauce and mix evenly.
5. Stir the cornstarch mixture then add to the wok and continue cooking until chicken is done. Serve hot with steamed rice or fried rice.NUTRITIONAL INFORMATION: Calories 560 (38% from fat ); Fat 24g (sat. 3g); Protein 31g; Carbohydrates 57g; Sodium 2630mg; Cholesterol 80mg; Fiber 9g
SERVINGS:40 servingsFrom:Candy Martinez, Cash Operations Manager, Pomona, CA
PHOTO CREDIT:Photo Credit: LEE KUM KEE (USA), INC.
Kung Pao Chicken