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From: https://littlemsandsailing.files.wordpress.com/2015/03/finnigan-cookbook.pdf

Sui-mi Ji -- Chicken with Peanuts and Cabbage (Good Food of Szechwan & Marcy)

3 whole chicken breasts, about one lb. each when boned

MARINADE:
3 Tbs cornstarch
3 Tbs rice wine or dry sherry
3 Tbs soy sauce

1 1/2 cp crushed peanuts (salted)
12 fresh or dried red peppers
3/4 head round cabbage
1/2 cp chopped green onion
3 Tbs finely chopped fresh ginger
3 Tbs pressed garlic
3 Tbs hot bean sauce

SEASONINGS:
1/4 cp cornstarch
1/4 cp rice wine or dry sherry
1/2 cp soy sauce
4 tsp vinegar
4 tsp sugar
8 tsp sesame oil
2 2/3 cp oil

TO PREPARE:

1. Bone chicken breasts and cut meat into 1/2 or 3/4 inch pieces.
Z. Make marinade by mixing cornstarch with wine and soy sauce.
3. Mix marinade with chicken and let stand at least 15 minutes.
4. Crush peanuts with side of cleaver (pressing down on horizontal blade with the
heel of your hand) or chop them. The peanuts should be crushed to rice-grain size but not powdered.
5. Cut peppers in half lengthwise and remove seeds with tip of knife.
Cut peppers into slivers. Set aside with peanuts.
6. Press garlic, chop ginger finely, chop onions coarsely, and cut cabbage into
pieces about 1 inch X 1 inch after removing the core.
7. Mix SEASONINGS, first mixing the cornstarch with wine and vinegar, then adding other ingredients.

TO COOK:

1. Heat 1/2 cp. cooking oil in wok or large frying pan until very hot.
2. Add cabbage and stir-fry very quickly. Remove and drain when cabbage starts
to soften and looks slightly cooked. Arrange the cabbage on platter leaving a
space in the center.
3. Heat 1/2-3/4 cp. cooking oil in wok until very hot. Add chicken pieces and
cook quickly, If necessary use more oil and drain later, or cook chicken
a few pieces at a time.
4. when chicken is white add ginger, garlic, onion, peanuts, and peppers. Stir
briefly, then add hot bean sauce.
5. Cook, stirring, for another 10-15 seconds, or until the hot bean sauce is
well-distributed and you can smell the ginger and hot bean sauce.
6. Then stir the SEASONINGS and add them to the wok.
7. Cook for a few more seconds, stirring, then remove the contents of the wok
to the center of the serving dish betwen the piles of fried cabbage.
8. Serve hot.

NOTE:
An alternate method of cooking is to use slightly less pre-fried cabbage and
to add it after the hot bean sauce but before the SEASONINGS.