Chinese Food and Drink Ideas
Kung Pao Chicken
Kung Pao Chicken is a spicy Szechuan dish made with diced chicken, peanuts and chili peppers. For a healthier version stir-fry the chicken instead of deep-frying it.
For US to UK equivalents see this rough guide
- 1 pound chicken breast, skinless and boneless, cut into cubes
- 4 tbs soy sauce
- 1 1/2 tbs cold water
- 1/4 tbsp garlic salt
- 4 dried red chiles, seedless
- 1 tbs white wine or sherry
- 1 tbs sugar
- 1/2 tbsp salt
- 1 tbsp sesame oil
- Oil for deep frying
- 1 tbsp chopped peeled ginger root
- 1/2 cup peanuts
Wash and chop the chicken into cubes. Combine cornstarch, soya sauce, salt and pepper and garlic in the bowl, add chicken and marinate for 2-3 hours.
In a pan add oil and add the chicken and fry for 20 min till the chicken is tender. Remove and keep aside. After marinating, reserve the juices.
Fry the red chilli pieces in the cooking oil. Add vinegar to the oil.
Add chicken and ginger to the chillies. Mix well. Cook for 5 mins.
Add the remaining soya sauce mixture and cook until the sauce gets thick.
Serve hot with steamed rice.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.