Wednesday, January 30, 2013

Kung Pao Chicken

Kung Pao  means being stir fried, and has a sweet spicy sauce usually with peanuts. This cooking method originated in in the Szechuan province of China and is popular with chicken ingredients. The Kung Pao chicken is one of the most popular Chinese recipe in Chinese cuisine but this has many regional variations. The one that I tried is a Chinese Western version, making it less spicy. This is simple and easy to prepare so please do not hesitate to try. Enjoy your cooking.

   1/2 kilo chicken breast ( cut into chucnks or cubes)
    2 stalks spring onion ( chopped)
    2 tablespoons oil
    1 tablespoon chopped garlic
    1 tablespoon rice wine
    1 tablespoon ginger strips
    1/2 cup peanuts
    1 teaspoon rice vinegar
    2 tablespoons soy sauce
    1 tablespoons brown sugar
    1/4 teaspoon cayenne or chili powder
    1  tablespoons cornstarch dissolved in 4 tablespoons water

1. Marinate the chicken with  rice wine, soy sauce and corn starch, then set aside.
2. Meanwhile, over high heat saute the ginger, then garlic when its brownish add the marinated chicken until 80 percent cook, stirring ocassionally.
3. In a bowl mix all the ingredients for the sauce: vinegar, sugar, chili powder and dissolved cornstarch then pour in to the chicken, and continue stirring until the sauce thickens and done.
4. Add the peanuts and spring onion stir well until coated.
5. Serve it hot with rice.

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