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| Home -> [Asian, Chicken, Chinese, Ethnic, Poultry] -> [Kung pao chicken - gungbao chicken Recipe] |
Kung pao chicken - gungbao chicken
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Poultry |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Chicken | | 2
| tbsp | Soy sauce | | 1
| tbsp | Cornstarch | | 1
| tbsp | Rice wine | | 2 1/2
| oz | Peanuts | | 4
| | Scallions | | 8
| | Dried chiles | | 3
| slice | Ginger | | 2
| tsp | Sugar | | 2
| tsp | Sesame oil | | | Oil for frying |
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Procedures:
| 1 | Dice the chicken: marinate for 30 minutes in 1 tb soy, the cornstarch and rice wine. | | 2 | Cut the scallions into 1 in. pieces and the chiles in half (they are assuming you are using small ones). | | 3 | Heat the oil and deep fry the chicken dice for 2 minutes. | | 4 | Drain well. | | 5 | Reheat the oil and fry peanuts for 3 minutes. | | 6 | Drain. | | 7 | Heat a pan with 3 tb of oil and stir fry ginger, scallions and chiles. | | 8 | And chicken dice and stir fry for another minute before stirring in 1 tb soy and the sugar. | | 9 | Adjust the seasonings and stir in the peanuts. | | 10 | Serve sprinkled with sesame oil. | | 11 | [note: i believe this recipe assumes the use of raw peanuts. | | 12 | If you are using roasted peanuts, omit the deep fry.] this is from a chinese cookbook published in taiwan. |
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