Kung Pao Chicken - Gungbao Chicken Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Chicken,
2 tbsp: Soy sauce,
1 tbsp: Cornstarch,
1 tbsp: Rice wine,
2 1/2 ounce: Peanuts,
4: Scallions,
8: Dried chiles,
3 slice: Ginger,
2 tsp: Sugar,
2 tsp: Sesame oil,
Oil for frying,
Directions:
Dice the chicken: marinate for 30 minutes in 1 tb soy,
the cornstarch and rice wine. Cut the scallions into 1
in. pieces and the chiles in half (they are assuming
you are using small ones).
Heat the oil and deep fry the chicken dice for 2
minutes. Drain well. Reheat the oil and fry peanuts
for 3 minutes. Drain. Heat a pan with 3 TB of oil and
stir fry ginger, scallions and chiles. And chicken
dice and stir fry for another minute before stirring
in 1 tb soy and the sugar. Adjust the seasonings and
stir in the peanuts. Serve sprinkled with sesame oil.
[Note: I believe this recipe assumes the use of raw
peanuts. If you are using roasted peanuts, omit the
deep fry.]
This is from a Chinese cookbook published in Taiwan.
Source from luhu.jp
the cornstarch and rice wine. Cut the scallions into 1
in. pieces and the chiles in half (they are assuming
you are using small ones).
Heat the oil and deep fry the chicken dice for 2
minutes. Drain well. Reheat the oil and fry peanuts
for 3 minutes. Drain. Heat a pan with 3 TB of oil and
stir fry ginger, scallions and chiles. And chicken
dice and stir fry for another minute before stirring
in 1 tb soy and the sugar. Adjust the seasonings and
stir in the peanuts. Serve sprinkled with sesame oil.
[Note: I believe this recipe assumes the use of raw
peanuts. If you are using roasted peanuts, omit the
deep fry.]
This is from a Chinese cookbook published in Taiwan.
Source from luhu.jp