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
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.
