69. Hot Red Pepper Chicken

• 6 to 8 dried whole red peppers
• Oil
• 2 pairs chicken breasts (about 2 lb

Simmer dried peppers in ¼ pint (½ cup) water and 1 tablespoon oil for about 10 minutes to soften them. These may be stored for later use.

Skin and bone the chicken breasts, and cut the meat into ½-inch squares. Coat them with the egg white and 4 level teaspoons cornflour. If possible, let this mixture stand for 1 to 3 hours.

In a wo, sauté the blanched peanuts and ½ level teaspo