RE:[CH] Kung Pao Chicken???

Kurt Faria (kfaria@tgn.net)
Mon, 1 Mar 1999 02:12:04 +0000 

Another...see notes.

Add chilies as needed ;)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shanghai Kung Bow Gai Ding
 Categories: Chinese, Chicken, Tested, Kfar
      Yield: 1 servings
 
MMMMM----------------------MARINATE CHICKEN---------------------------
      1 c  Chicken; uncooked, skinned,
           - boned & cubed 1/2"
      1 tb Peanut oil
      1 ts Light soy sauce
  1 1/2 tb Dark soy sauce
      1 ts Cornstarch
    1/4 ts Five Spice Powder

MMMMM---------------------PREPARE VEGETABLES--------------------------
      1 ea Clove garlic; crushed
      1 c  Green pepper; squared 1/2"
      1 ea Carrot; roll cut
      1 ea Celery; thin diagonal sliced
      2 ea Scallions; chopped
    1/2 c  Bamboo shoots; sliced
    1/2 c  Water chestnuts; chopped
    1/2 c  Dried black mushrooms;
           - soak in hot water 15 mins,
           - drain, slice if necessary
    1/4 ts Fresh ginger; grated

MMMMM---------------------------TOAST--------------------------------
      1 ts Szechuan peppercorns
    1/2 c  Raw peanuts; hulled

MMMMM---------------------------OTHER--------------------------------
      2 ts Peanut oil
      1 x  Piece (1 inch long) dry red
           - Hot pepper =OR=
      1 ts To 3 Chili paste
           - with garlic; to taste
 
  Marinate the chicken with oil, soy sauces & cornstarch for at least 1
  hour.
  
  Prepare vegetables.
  
  Heat wok to just smoking stage.  Toast Szechuan peppercorns, shaking
  wok constantly, for about 3 minutes, set aside.  Toast nuts for about
  4 minutes, shaking wok constantly, set aside.  Remove wok from heat.
  Crush peppercorns (side of Chinese pattern knife/cleaver works good).
  
  Reheated wok on high.  Add 2 teaspoons oil.  Quickly swirl crushed
  garlic clove over the bottom and sides, then discard.  Add the
  marinated chicken, stirring occasionally, until opaque; remove.  Add
  the green and red pepper (if used), carrots and celery; stir fry for
  3 minutes.  Add all remaining and set-aside ingredients (also add
  chili sauce, if not using red pepper). Stir-fry for 2 minutes.
  
  Serve immediately, over rice.
  
  Notes:
  
  * Having visited Shanghai and enjoyed the true Chinese cuisine I
  decided to try and duplicate some dishes. Here's one that was
  successful ;) This is very close to one version I had in a back alley
  off Nanjing Lu at the recommendation of someone on the lu (no, not
  =that= loo ;).
  
  * The dark soy sauce is absolutely required.
  
  * The title is how they spelled it, not me!
  
  * Raw cashews, I found out later, are much better (=not= toasted).
  
  * If sauce is too thin, add 1:1 mix of cornstarch and cold water
  gradually at the end.  If too thick, add water.
  
  * The amounts of oil required will vary according to your wok.
  
  Recipe by: Kurt Faria 1994.
 
MMMMM
 
Take care.....from Kurt (CH#1155) in Angleton, Tejas.
              kfaria@tgn.net