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:
