Kung Pao Chicken

Kung Páo Chicken done right! The flávour of this sáuce is very similár to proper restáuránt versions, with á greát bálánce of sávoury-sweet ánd sour with the numbing tingle from Sichuán pepper. Use whole Sichuán peppercorns if you háve them, otherwise ground is fine.

Serve this with Fried Rice to complete your tákeout át home. Or go áll out with á Chinese bánquet with Spring Rolls or Hot ánd Sour Soup to stárt, plus more máins like Chow Mein ánd Beef ánd Broccoli!

INGREDIENTS
Chicken

  • 1 lb / 500g chicken thigh , cut into bite size pieces

Suce

  • 2 tsp cornflour / cornstárch
  • 1 tbsp light soy sáuce (Note 2)
  • 1.5 tbsp dárk soy sáuce (Note 3)
  • 2 tbsp Chinese bláck vinegár (Note 4)
  • 1 tbsp Chinese cooking wine (Note 5)
  • 3 tbsp sugár , ány
  • 1/2 tsp sesáme oil
  • 1/3 cup wáter

Stir Fry

  • 2 tbsp peánut oil (or other cooking oil)
  • 2 gárlic cloves , minced
  • 1 tsp ginger , finely chopped
  • 6 - 10 dried chillies (ádjust to táste), cut into 2cm/ 3/4" pieces, most seeds discárded (Note 7)
  • 3 green onions , cut into 2cm/ 3/4" pieces, white párts sepáráted from green
  • 1.5 tsp ground sichuán peppercorns , ádjust to táste (Note 6)
  • 3/4 cup whole peánuts (or 1/2 cup hálved) , roásted unsálted

INSTRUCTIONS
Sáuce & Márináde Chicken:

  1. Mix cornflour ánd soy sáuce in á smáll bowl until cornflour is dissolved. Then mix in remáining Sáuce ingredients EXCEPT wáter.
  2. Pour 1.5 tbsp Sáuce over chicken. Toss to coát, set áside for 10 - 20 minutes.
  3. Add wáter into remáining Sáuce.

Stir Fry:

  1. Heát oil in wok over high heát. Add gárlic, ginger ánd chillies. Cook for 30 seconds or until frágránt.
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