Chicken With Peanuts

• 3/4 pound raw boneless chicken
• 5 dried black Chinese mushrooms
• 2 scallions
• 1 clove garlic
• 1 piece of fresh ginger the size of an acorn
• 1 tablespoon brown bean sauce
• 2 tablespoons water
• 1 teaspoon cornstarch mixed with a little water
• 1/2 teaspoon Chinese thick soy (Chinese bead molasses)
• 1/4 teaspoon cayenne pepper, or to taste
• 2 tablespoons peanut oil
• 1 tablespoon sake or dry sherry
• 13 cup shelled roasted peanuts

1. Cut chicken into 3/8-inch-square pieces.
2. Soak mushrooms 15 minutes in warm water, discard the stems, and dice.
3. Mince scallions, garlic and ginger.
4. Mix brown bean sauce and water.
5. Mix cornstarch solution with the thick soy and cayenne pepper.

chicken, black chinese mushrooms, scallions, clove garlic, ginger, brown bean sauce, water, cornstarch, soy, cayenne pepper, peanut oil, sake, peanuts

Taken from cooking.nytimes.com/recipes/5841 (may not work)