Kung Pao Chicken
Adapted from Land of Plenty by Fuchsia Dunlop
Serves 2 as a main entree, or 4 as part of a multi-course meal
This is a quick meal to prepare. It takes about 1/2 hour from start to finish so if you are going to have it with rice, start the rice first (unless you're using the 5 minute jobby stuff)
Ingredients:
16 ounces chicken breast
2 cloves garlic, minced
1 tablespoon minced ginger
5 to 6 scallions
At least 10 dried red chilies (I used 10 and found the heat lacking. I'd up the minimum amount to at least 15)
2 tablespoons peanut oil
1 tablespoon whole Sichuan peppercorns
At least one handful of dry roasted peanuts
For marinade:
1/2 teaspoon salt
1 tablespoon light soy sauce
1 teaspoon Shaoxing rice wine
1 1/2 teaspoon cornstarch
For sauce:
3 teaspoons sugar
1 teaspoon cornstarch
1 teaspoon dark Soy sauce
1 teaspoon light Soy sauce
2 teaspoons dark rice vinegar
1 teaspoon sesame oil
1 tablespoon chicken stock or water
Preparation:
1. Cube chicken breast and mix in the marinade mixture. Let stand while you prepare the other ingredients.
2. If you haven't done so already, mince the garlic and peel and slice the ginger. Roughly chop the white parts of scallions, and thinly slice the green parts for garnish. Leave the dried chilies whole, or if you're really worried about seeds falling out, slice them in half and take out as many seeds as possible.
3. In another bowl, mix together the ingredients for the sauce and set aside. (Note: Different brands of soy sauces vary in terms of saltiness, so taste your sauce. If it's too salty, add some sugar and water to dilute.)
4. Heat a wok with oil over high heat. Before the wok begins to smoke, add the chilies and Sichuan peppercorn. Stir-fry briefly until the chilies are slightly blistered and black and oil is slightly fragrant. Add chicken cubes and stir-fry 3 minutes.
5. Add garlic, ginger, and scallions, and stir-fry until fragrant, about 2 minutes. Pour in sauce and mix to coat the other ingredients. When the sauce is thickened and shiny, stir in peanuts. Mix to coat, and cook for another 1 to 2 minutes.
6. Transfer to plates, garnish with thinly sliced scallions, and serve.
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Finished product on rice
Adapted from Land of Plenty by Fuchsia Dunlop
Serves 2 as a main entree, or 4 as part of a multi-course meal
This is a quick meal to prepare. It takes about 1/2 hour from start to finish so if you are going to have it with rice, start the rice first (unless you're using the 5 minute jobby stuff)
Ingredients:
16 ounces chicken breast
2 cloves garlic, minced
1 tablespoon minced ginger
5 to 6 scallions
At least 10 dried red chilies (I used 10 and found the heat lacking. I'd up the minimum amount to at least 15)
2 tablespoons peanut oil
1 tablespoon whole Sichuan peppercorns
At least one handful of dry roasted peanuts
For marinade:
1/2 teaspoon salt
1 tablespoon light soy sauce
1 teaspoon Shaoxing rice wine
1 1/2 teaspoon cornstarch
For sauce:
3 teaspoons sugar
1 teaspoon cornstarch
1 teaspoon dark Soy sauce
1 teaspoon light Soy sauce
2 teaspoons dark rice vinegar
1 teaspoon sesame oil
1 tablespoon chicken stock or water
Preparation:
1. Cube chicken breast and mix in the marinade mixture. Let stand while you prepare the other ingredients.
2. If you haven't done so already, mince the garlic and peel and slice the ginger. Roughly chop the white parts of scallions, and thinly slice the green parts for garnish. Leave the dried chilies whole, or if you're really worried about seeds falling out, slice them in half and take out as many seeds as possible.
3. In another bowl, mix together the ingredients for the sauce and set aside. (Note: Different brands of soy sauces vary in terms of saltiness, so taste your sauce. If it's too salty, add some sugar and water to dilute.)
4. Heat a wok with oil over high heat. Before the wok begins to smoke, add the chilies and Sichuan peppercorn. Stir-fry briefly until the chilies are slightly blistered and black and oil is slightly fragrant. Add chicken cubes and stir-fry 3 minutes.
5. Add garlic, ginger, and scallions, and stir-fry until fragrant, about 2 minutes. Pour in sauce and mix to coat the other ingredients. When the sauce is thickened and shiny, stir in peanuts. Mix to coat, and cook for another 1 to 2 minutes.
6. Transfer to plates, garnish with thinly sliced scallions, and serve.
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Finished product on rice
. I have a few other pics of the chicken cooking in the wok that I may be able to post in the next few days. Pretty hectic right now.
