[CH] Kung Pao Chicken
Terry Pogue (tpogue@comcast.net)
Mon, 29 Dec 2008 13:25:16 -0500
I have two recipes in my files you can take a look at. Maybe the
second one??? See if either of these comes close to what you want. I
have one more but it doesn't have the pepper heat I think you are
looking for.
terry
Kung Pao Chicken - Serves 6
Recipe By: Sharon
Published in: rec.food.recipes
Ingredients
1 chicken (about 2 lbs) or 1 lb of chicken breasts
8 dried red chili peppers
1/2 cup skinless roasted peanuts (unsalted)
1 slice ginger
1 garlic clove -- peeled and sliced
1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
1 tablespoons soy sauce
Sauce
2 tablespoons dark soy sauce
1 tablespoons dry sherry
1 tablespoons sugar
1 teaspoons cornstarch
1/2 teaspoons salt
a few drops sesame oil
2 - 4 cups oil for deep-frying
3 1/2 tablespoons oil for stir-frying
Instructions
Remove all the bones from the chicken and cut into 1-inch cubes. Add the
soy sauce, cornstarch and water, Marinate the chicken for 30 minutes.
While the chicken is marinating, prepare the vegetables. Peel and slice
the ginger, and remove the tips and the seeds of the dry red peppers.
Cut into 1-inch chunks. Mix the sauce ingredients and set aside.
Heat wok and add 1 - 1 1/2 tablespoons oil. Stir-fry the peanuts until
they turn golden, remove and set aside to cool. Heat wok and add oil for
deep-frying. Carefully slide the chicken into the wok, and deep-fry the
chicken for about 1 minute. Remove the chicken and drain off the oil.
Heat 2 tablespoons of oil in wok. Add the dry red peppers and stir-fry
until they turn dark. Add the ginger and chicken, stir-frying rapidly.
Give the sauce a quick re-stir and add to the wok. Stir until the sauce
is thickened and mix together with other ingredients. Add the peanuts
and mix just before serving.
Recipe Notes
A spicy Szechuan dish made with diced chicken, peanuts and chili
peppers. It is named after a Kung Pao or court official.
Exported from A Cook's Books -- Recipe management for Macintosh
Kung Pao Chicken 1
Recipe By: Tamara
Published in: Simply Spicy
Ingredients
4 boneless skinless chicken breasts -- cut in 1/2-inch cubes
2 teaspoon fresh ginger -- minced
2 teaspoon fresh garlic -- minced
2 Whole green onions -- minced
10 Whole green onions -- cut into 1/2-inch pieces
3/4 cup peanut oil
6 chile peppers; whole and dried -- cut in half (or more)
1 cup peanuts (unsalted -- roasted)
Sesame oil
For the marinade:
2 eggs
1 teaspoon salt
2 tablespoon cornstarch
1-1/3 tablespoons peanut oil
For the sauce:
1 teaspoon chile paste with garlic
3/8 cup water or chicken stock
2 tablespoon dry sherry or rice wine
2 teaspoon granulated sugar
1/4 cup soy sauce
Instructions
For the marinade: Combine eggs, salt, cornstarch and 1-1/3
tablespoons peanut oil; mix until smooth. Add chicken and set aside
for 30 minutes.
For the sauce: Combine chile paste, water or stock, sherry or wine,
sugar and soy sauce.
To a heated wok, add 1/2 cup peanut oil. When oil is hot, add
marinated chicken and stir-fry about 2 minutes until it loses its
pink color. Remove chicken and set aside in bowl.
In the same wok, heat 1/4 cup peanut oil. Add peppers and stir-fry
about 30 seconds until they turn black. Remove peppers. Add vegetables
and stir-fry 30 seconds. Add sauce and stir until it comes to a boil.
Return chicken to wok and stir-fry 1 minute to heat through. Add
peanuts and stir-fry 1 minute. Remove from heat, stir in sesame oil,
if desired, and serve immediately.
Exported from A Cook's Books -- Recipe management for Macintosh
http://www.terryanddave.com/Terry
"My idea of pure heaven is to spend a day in the kitchen, peeling,
chopping, and stirring while the words of a good book fill the air
around me." Ruth Reichl