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| Home -> [Asian, Chicken, Chinese, Ethnic, Poultry] -> [Kung pao chicken #2 Recipe] |
Kung pao chicken #2
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Poultry |
Rating: |
0 |
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Ingredients:
| 1 1/4
| lbs | Chicken thighs, boned | | 1
| | Egg | | 1 1/2
| tbsp | + 2 tea. cornstarch | | 4
| tbsp | Soy sauce | | 4
| tbsp | Peanut oil | | 19
| oz | Bamboo shoots, drained and | | | - Cubed | | 8
| | Scallions, white only, diced | | | -?inch | | 3
| | To 5 dried chili peppers | | | -cut into ?inch pieces | | 1 1/2
| tbsp | Cold water | | 2
| tbsp | Rice wine | | 2
| tsp | Sesame oil | | 1 1/2
| tbsp | Chinese black vinegar | | 1
| tbsp | + 1 teaspoon sugar | | 2
| tsp | Minced fresh ginger | | 1
| | Clove garlic, minced | | 1
| cup | Unsalted, roasted peanuts |
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Procedures:
| 1 | Cut chicken into cubes. | | 2 | Beat egg in med. bowl; add chicken. | | 3 | Sprinkle with 1 ?tb cornstarch; mix well. | | 4 | Stir in 1 tb each of soy and peanut oil. | | 5 | Marinate 30 minutes. | | 6 | At room temp. | | 7 | Mix 2 tea. | | 8 | Cornstarch and the water in a small bowl until smooth. | | 9 | Stir in 3 tb soy, the rice wine, vinegar, sugar and sesame oil. | | 10 | Heat wok over high heat 15 seconds; add 3 tb oil and heat until hot. | | 11 | Reduce heat to low. | | 12 | Add peppers; cook, stirring and pressing them against the sides of the wok, until dark red, about 10 sec. | | 13 | Add ginger and garlic, stir fry 10 sec. | | 14 | Increase heat to high, scatter in chicken, about ?at a time; stir fry 1 minutes. | | 15 | After all chicken has been added. | | 16 | Add bamboo shoots, cook 1 minute. | | 17 | Add scallions, cook 30 sec. | | 18 | Stir cornstarch mixture; add to wok. | | 19 | Cook and stir until sauce thickens and coats the chicken evenly. | | 20 | Add peanuts and turn off heat. stir to blend |
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