|
KUNG PAO CHICKEN
Ingredients:
12 ounces chicken breast meat
4 tbsp. peanut or corn oil
2 dried red chilies, seeded and cut into pieces
2 cloves garlic, peeled and diagonally sliced
4 to 6 thin slices fresh ginger root
1 tbsp. dry sherry
3 green onions, cut into small rounds
2 ounces roasted peanuts
Marinade:
1/3 tsp salt
2 tsp thin soy sauce
2 tsp sherry
1 tsp cornstarch
1 tbsp egg white, slightly beaten
Sauce:
1 tbsp thick soy sauce
1 or 2 tbsp chili sauce with garlic
2 tsp white wine vinegar
2 tsp sugar
1 1/2 tsp cornstarch
6 tbsp chicken stock or water
DIRECTIONS:
Cut the chicken into thin strips. Best to cut when chicken is slightly frozen. Cut into cubes about 1/2 inch square. Put into a medium bowl.
Prepare the marinade, add chicken, mix well and let stand 15-30 minutes.
Prepare the sauce.
Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Add the dried chili, stir, then add the garlic and ginger and stir
to release their aroma. Add the chicken. Sliding the wok scoop to the
bottom of the wok, turn and toss for about a minute. Splash in the sherry
around the side of the wok, stirring and tossing continuously. Add the
scallions and continue to stir for another 30 to 45 seconds.
Add the well-stirred sauce to the wok. Continue to stir while it thickens.
Add the peanuts, stir to mix for a few times, then transfer to a warm
serving plate. Serve with steamed rice.
KUNG PAO
1/2 lb Chicken breasts, boneless, bitesize
Marinade:
2 ts Cornstarch
2 ts Soy sauce
1 ts Sherry
1 Egg white
1/2 ts Salt
Mix cornstarch, soy, wine, salt and slightly beaten egg white. Add chicken and marinate overnight in refrigerator.
2 ts Ginger, chopped
2 green onions cut in 3/4 " pieces
1/4 c peanuts
2 ts Cornstarch
2 ts Sherry
1/2 tb Soy sauce
1 ts Vinegar
1/2 ts Salt
1/2 ts Sugar
2 ts Sesame oil
4 tb Peanut oil
Heat 4 tb Oil oil in wok, add chicken, stir fry until chicken is white, then add ginger and scallion. Cook a few more seconds, add peanuts, and add remaining ingredients. When sauce is slightly thickened and coats food, remove and serve hot. 2 servings
KUNG PAO CHI (CHICKEN WITH CHILIES AND NUTS)
Yield: 4 servings
1 lb Chicken Breast, Boned, Cut Into 1" Cubes
4 tb Soy Sauce
1 1/2 tb Cold Water
Cornstarch
1/4 ts Garlic Salt
4 Dried Red Chiles Or More To Taste
1 tb White Wine Or Sherry
1 tb Sugar
1/2 ts Salt
1 ts Sesame Oil
Oil For Deep Frying
1 ts Chopped Peeled Ginger root
1/2 c Peanuts
Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2 tablespoons cornstarch and garlic salt in bowl. Stir evenly in one direction and let marinate 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400øF. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add ginger root and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts. |
