Kung Pao Chicken

Gongbao Chicken

Kung Pao Chicken

Two serving size, Preparation time=20 minutes, cooking time=10 minutes

Main ingredients:
Chicken breast 200 g
Peanut 100 g (substitution: cashews)

Seasonings:
Salt 1/2 tsp
Soya sauce 1 tbsp
Green onion 1
Zanthoxylum 1 tsp (tongue-numbing-Szechuan style)
Dried chili 4-5
Chinese cooking wine 1 tsp
Water Starch 1 tbsp (around 5 water: 1 starch mixed)
Starch 1 tsp

Direction:

  • 1. Wash the chicken breast and cut it into 1.5 cm bite-size pieces
  • 2. Sliced ginger and green onion, and cut one dried chili into two or three pieces
  • 3. Put chicken into a bowl and well mixed with 1/2 tsp salt or 1 tsp, 1 tbsp Chinese cooking wine, 1 tsp starch.
  • 4. Stay the chicken in a cool place for 15-30 minutes
  • 5. Heat oil in a large skillet
  • 6. Add chicken pieces , cook until they become golden, take them out, put them on the strainer, dry the cooked chicken for few minutes
  • 7. Meanwhile, add peanuts or cashew into oil until lightly golden crispy and take them out.
  • 8. Keep small amount of oil in the skillet, add green onion, ginger, chili, and (Zanthoxylum), cooked them in medium temperature, until the smell of seasonings comes out.
  • 9. Add chicken and peanut or cashew in
  • 10. Add soya sauce mix them well quickly
  • 11. Add water starch in and mix them again very quickly.
  • 12. Serve over hot rice and enjoy.

Tips:

Big Smile

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