Saturday, May 14, 2011

Kung Pao Chicken ( Kung Pao Kai Ting)

Kung Pao Chicken ( Kung Pao Kai Ting)

   Ingredients    :

   3     chicken tight, remove bone and cut cubes
   1/2  onion, peel and cut cubes
   1/2  green belle pepper, deseeded and cut cubes
   10     dried chili, deseeded and cut two pieces each chili
   1/4  cashew nuts (optional)
   1     stalk green onion, trimmed and cut
   6     ginger slice
   2     teaspoon water
   1     teaspoon cooking wine ( i use shaoxing)
   2     teaspoon oyster sauce
   1/2  teaspoon corn starch, mix with 2 teaspoon water
   1/2  sugar
   salt to taste
   dash of pepper powder
   drops of dark soy sauce

    Method   :

    Marinate chicken cubes for 15 minutes with 1/2 teaspoon salt, 1/2 teaspoon soy sauce, 1/2 teaspoon 
    oil and 1/2 corn starch.

    Heat the wok on high heat, add in oil and fry the ginger then add in the chicken cubes and fry for 
    about 20 seconds, add in onion, dried chili to fry, splash in the cooking wine, oyster sauce, sugar, 
    pepper powder and drops of dark soy sauce. 

    Add in water and green pepper and salt to taste and continue to fry, stir in the corn starch mixture and
    mix well. Dump in the green onion and combine everything in the wok. Dish up and serve with white
    rice or chinese bun ( man tao)

Kung Pao Chicken ( Kung Pao Kai Ting)

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