Szechwan Kung Pao Chicken Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Dry sherry,
1 tsp: Minced garlic,
1 tbsp: Cornstarch,
1 tsp: Fresh ginger,
1/2 tsp: Salt,
2: Whole green onions, cut
1/8 tsp: White pepper,
-in 1 1/2 inch lengths,
1 1/2 lbs: Chicken breasts, skinned,
Cooking sauce -,
-boned & cut in bite-size,
2 tbsp: Soy sauce,
-pieces,
1 tbsp: White wine vinegar,
4 tbsp: Salad oil,
1 tbsp: Dry sherry,
4 small: Up to...,
3 tbsp: Chicken broth,
6 small: Dry, hot chile peppers
2 tsp: Sugar,
1/2 cup: Salted peanuts,
2 tsp: Cornstarch,
Directions:
In a bowl, combine sherry, cornstarch, salt and pepper. Add chicken
and stir to coat, then stir in 1 T of the oil and let stand for 15
minutes to marinate. Prepare cooking sauce - In another bowl,
combine all ingredients and set aside.
Heat a wok or wide frying pan over medium heat. When pan is hot, add
1 T of the oil. Add whole peppers and peanuts and cook, stirring,
until peppers just begin to char. If peppers become completely
black, discard. Remove peanuts from pan and repeat with new peppers.
Remove from pan and set aside. Add remaining 2 T oil to pan and
increase heat to high. When oil begins to heat, add garlic and
ginger. Stir once, then add chicken and stir-fry until chicken is
opaque (about 3 minutes). Add peppers, peanuts and onion to pan. Stir
cooking sauce, add to pan and cook, stirring, until sauce bubbles and
thickens.
Variations: Shrimp - substitute 1 1/2 lbs shrimp (shelled &
deveined) for the chicken. Stir-fry shrimp until they turn pink
(about 2 minutes). Scallops - Substitute 1 1/4 lbs raw scallops (cut
in 1/4 inch thick slices) for the chicken. Stir fry until they turn
opaque (about 2 minutes). Submitted By ALAN BURGSTAHLER On
02-21-95
Source from luhu.jp
and stir to coat, then stir in 1 T of the oil and let stand for 15
minutes to marinate. Prepare cooking sauce - In another bowl,
combine all ingredients and set aside.
Heat a wok or wide frying pan over medium heat. When pan is hot, add
1 T of the oil. Add whole peppers and peanuts and cook, stirring,
until peppers just begin to char. If peppers become completely
black, discard. Remove peanuts from pan and repeat with new peppers.
Remove from pan and set aside. Add remaining 2 T oil to pan and
increase heat to high. When oil begins to heat, add garlic and
ginger. Stir once, then add chicken and stir-fry until chicken is
opaque (about 3 minutes). Add peppers, peanuts and onion to pan. Stir
cooking sauce, add to pan and cook, stirring, until sauce bubbles and
thickens.
Variations: Shrimp - substitute 1 1/2 lbs shrimp (shelled &
deveined) for the chicken. Stir-fry shrimp until they turn pink
(about 2 minutes). Scallops - Substitute 1 1/4 lbs raw scallops (cut
in 1/4 inch thick slices) for the chicken. Stir fry until they turn
opaque (about 2 minutes). Submitted By ALAN BURGSTAHLER On
02-21-95
Source from luhu.jp