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| Kung Po Chicken |
Ingredients
2 whole chicken breasts
1 egg white
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon cold water
2 scallions (cut in 1/4 inch)
8 whole dried red chili pepper
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon cornstarch
1 tablespoon soy sauce
1 teaspoon distilled white vinegar
1 teaspoon sesame oil
2 tablespoons water
6 tablespoons peanut or corn oil
1/2 glass roasted peanuts
Cooking Instructions
First cut chicken into 1/2 inch cubes. You would have almost 1-1/2 glass. Combine the egg white, cornstarch, soy sauce and one tablespoon water and add to chicken cubes, mixing well. Set aside for half an hour. Wipe the chicli peppers clean with a wet towel. Remove the tops and set aside on plate with scallions Combine the sauce ingredients in a glass. Set aside near cooking area. Place a strainer over a pot near the cooking area. Heat a wok over moderate heat until it is very hot. Add the peanut oil and heat to almost 150 C. Blend the chicken again and add to the hot oil. Raise the heat to high and stir the chicken until it separates optional until most of the chicken has changed color but is not yet completely cooked. Pour the oil and chicken into the strainer to drain. As soon as the oil has drained away, transfer the chicken to a plate. Heat the same wok. Add two tablespoons of the drained oil, brown the chile peppers until they turn dark red, later add the scallions and the cooked chicken and stir fry for a minute. Stir the sauce mixture very well and add it to the chicken while stirring over high heat until it thickens and coats the chicken with a clear gaze. Add the peanuts and blend well. Serve with pilaf. Enjoy.
Recipe From Chinese Cuisine
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