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Kung
Pao Chicken |
Cube chicken, marinade for 15 minutes or so in:
1/3 teaspoon salt
2 teaspoon soy sauce
2 teaspoon sherry or rice wine
1 teaspoon cornstarch
1 tablespoon egg white
1 tablespoon peanut oil (keeps chicken from sticking when you eventually
cook it)
Cut 4 scallions into round bits, but separate the white and green
parts.
Heat a wok until hot, add about 4 tablespoons peanut oil.
Add 2 cloves garlic, chopped, and 4 slices ginger root. Cook for
about 10 seconds. Add the whites of the scallions, cook for another
10 seconds
Add the chicken, stir fry for 30-40 seconds. Add whatever Chinese
veggies you want, including those green scallions.
Add the following sauce:
1 tablespoon thick soy sauce
1 - 2 tablespoon chili sauce
2 teaspoons vinegar
11 D2 teaspoons cornstarch
6 tablespoons water
As the sauce boils, the water evaporates and the cornstarch causes
the sauce to thicken into a glaze. That takes maybe a minute and
a half.
Add peanuts.
Note if your pan isn't scalding hot, then the chicken will not be
completely cooked. I recommend overcooking the chicken in the 30
- 40 second part just to be safe. Small chicken cubes helps, too.
-Liz Kellner
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