Kung Pao Chicken v1.0

Sorry I don't have a picture!! Will add next time I make this..which the Janitor says "hopefully soon!"


Kung Pao Chicken v1.0

Ingredients:

2 boneless & skinless chicken breast 


3 tablespoons roasted peanuts


8 dried red chilies (deseeded and cut into halves)
 (leave one with seeds in -- the seeds stir-fried in cooking oil + scallion + garlic + ginger gives it an amazing aromatic smell/taste)

3 tablespoons cooking oil


5 slices peeled fresh ginger

2-5 gloves garlic (sliced diagonally)
 (more = better at our house)

1 stalk scallion (chopped)

For the marinade:

1 tablespoon corn starch


2 teaspoons soy sauce


1 tablespoon dry cooking (rice) wine


1 teaspoon sesame oil

For the sauce:

1 1/2 tablespoon light soy sauce


1 teaspoon dark soy sauce


1 teaspoon sugar


1/4 teaspoon black vinegar


2 tablespoons water


1 teaspoon corn starch

(Add more sugar + water if too salty) 

Directions:

1.            Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels and marinate with the ingredients above for 30 minutes.

2.            Mix the sauce ingredients in a small bowl and set aside.

3.            Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until almost done -- note because you added corn starch, the chicken will not fall apart when cooked. Dish out and set aside.

4.            Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.

5.            Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies

6.            Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.

7.            Do a quick stir before adding in the roasted peanuts and continue to stir a few times.

8.            Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.

9.            Add in the scallions and stir evenly.

10.        Dish out and serve hot with steamed white rice.

Clams and Veggies in Linguine

Ingredients:

    2 doz  Littleneck Clams

    1 tsp Lemon Zest

    1/4 cup White Wine

    1 garlic clove peeled and left whole

    1 tbsp Parsley (chopped for garnish)

    1 lb + of Linguine

    Broccoli

    Mushrooms (of your choice)

                

 

1) Bring a pot of salted water to boil (for the pasta). Once boiling, add the linguine and cook al dente. 

2) Saute the broccoli and mushrooms in olive oil and steam same briefly. These will be added to the clams after they are cooked.

2) Heat about 1 tablespoon of olive oil in a broad sauce pan or saute pan (with top) over medium heat.

3) Clean the clams under cold water (remove grit, etc.). Then add the clams, garlic clove, and white wine to the sauce pan and cover. Allow the clams to steam for approximately 3 - 5 minutes or until they open up. Discard any clams that do not open in 5 minutes. 

4) Drain the linguine once al dente, and add to the cooked clams along with the broccoli and mushrooms. Toss the mixture and serve at once onto plates or into bowls. Don't forget to spoon some clam juice from the pan onto the pasta.  Garnish with parsley and lemon zest. 

ENJOY.