2 tablespoons hot Habanero sauce*
2 tablespoons diced garlic
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 cup dry sherry
1 tablespoon soy sauce
3 tablespoons cornstarch
2 chickens, cut into pieces
1/2 cup each diced red onion, thinly sliced carrots, sliced mushrooms
1 cup each sliced Napa cabbage and fresh Chinese peapods
1/4 cup chicken stock
1/2 cup oyster sauce
Mix hot sauce, garlic, sesame oil and salt and grind into a paste with a mortar and pestle. Let this mixture stand at room temperature for 2 hours.
Combine this paste with the sherry, soy and cornstarch. Mix well. The consistency should be about like very heavy cream. Add the chicken and stir to coat. Let marinate overnight.
Add peanut oil to a wok (or other pan). Heat until about 350 degrees, then add pieces of chicken, four or five at a time, and deep-fry until brown.
Drain and transfer to a warm platter. Repeat until all the chicken is cooked.
In a second wok or saute pan, stir-fry the carrots and onion in a little peanut oil until the onion begins to become transparent.
Add the mushrooms and stir-fry for 2 minutes. Add the Napa cabbage, peapods and chicken stock. Reduce heat and cover.
Cook 1 minute and remove the pan from heat. Let sit and steam for 3 minutes. Add oyster sauce and chicken. Stir to mix and serve immediately.
Yield: 4 Servings