Re: [CH] Kung Pao Chicken???
Doug Irvine (dirvin@bc.sympatico.ca)
Sun, 28 Feb 1999 21:45:38 -0800
Well, Tony, and all...here is the one I have been doing for years, a
little hotter than it started out to be, way back when, but still a
great dish. This is also known as the Viceroy's Chicken, because a
Peking government official was exiled to Szechuan, as a Viceroy, and
when he did come back, he brought this recipe with him...I do the
chicken in a slippery marinade, of which I have written previously, it
is simple, but, oh so effective.
Kung Pao Chicken
1 lb boneless, skinless chicken breast
1 egg white, save yolk for fried rice tomorrow
1 tbls cornstarch
1 tbls sherry, or rice wine
1 tbls chili & garlic paste
1 tbls hoisin sauce
1 tsp sugar
2 tsp light soy sauce
1 tsp minced garlic
1 tsp minced ginger root
1 tsp crushed hot chile pepper
1/2 cup roasted unsalted peanuts
Peanut oil
Cut the chicken into bite size pieces. In a bowl, beat the egg white,
and add one tsp of the sherry, then the cornstarch...mix this around,
hand is best, and set it aside in the fridge.
In another bowl mix everything else, except the peanuts, and depending
on how hot you wish to have it, add or subtract the amount of chile. If
this is too dry, add a little water or more rice wine, or Chinese
cooking wine, if available. Place about half a cup of peanut oil in a
hot wok, and stir fry the chicken pieces, about half a dozen at a time
until they are all browned...drain off most of the oil, and re-heat the
wok, then add the remaining ingredients to the wok and heat until
simmering, then add the reserved chicken...stir fry this until it starts
to reduce, and add the peanuts and serve....just before serving,
sprinkle with sesame oil. Serve with stir fried vegetables and Thai
rice, with pickled ginger as a side dish. The real secret here, is the
slippery marinade, I use it for all chicken and pork that I wish to deep
fry. Hope this one is like yours, Tony..Cheers,Doug in BC
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