How To Cook Kung Pao Chicken –this dish is very common in many Chinese restaurants. It is not as fancy as it sounds but there are many versions of this dish that you would find very expensive that you would wish you could spend a couple of tens of dollars to cook it. I am going to share with you this quick and easy Kung Pao Chicken recipe and I would like to say that some of us has allergy from chestnuts or peanuts so you can replace those nuts with some other sorts of it. Here is how to cook Kung Pao Chicken:
INGREDIENTS
2 lbs of deboned chicken (cut into cubes)
4 tbsp white wine
4 tbsp low sodium soy sauce
4 tbsp sesame oil
4 tbsp cornstarch (dissolved in ¼ cup of water)
16 oz. of water chestnuts
8 cloves of garlic (minced)
8 pieces of spring onions (chopped)
4 tsp brown sugar
2 tsp white vinegar (sukang puti)
2 oz. of chili paste
8 oz. of peanuts (chopped)
COOKING PROCEDURE
1. For making marinade, in a plasticware, combine 2 tbsp of white wine, 2 tbsp of soy sauce, 2 tbsp of cornstarch mixture and 2 tbsp of sesame oil. Put the chicken and marinade for one hour.
2. For making sauce, in a bowl, combine the remaining wine, cornstarch mixture, soy sauce and sesame oil. Add the chili paste, sugar and vinegar. Mix well. Add the spring onions, garlic and the nuts. In a saucepan, heat sauce for 1 minute.
3. Saute the chicken until the red color is gone. Add the sauce mixture and simmer until the sauce becomes thick.
HOW TO COOK KUNG PAO CHICKEN
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