HOW TO COOK KUNG PAO CHICKEN

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

HOW TO COOK SZECHUAN CHICKEN

How To Cook Szechuan Chicken –here is another Chinese dish that you will surely love. This dish is very similar to Kung Pao and in fact, many food lovers say that Szechuan is also the Kung pao. But for me they are not the same because I use some ingredients in Szechuan that I don’t use in cooking Kung Pao, like the bell pepper for instance. But if you are going to cook them using the same ingredients, well, maybe that is the time you can say they are the same. Here is how to cook Szechuan Chicken:

INGREDIENTS

½ cup of roasted peanuts

1 small stalk spring onions

4 cups cooked rice

8 cloves garlic (minced)

2 tbsp ginger (minced)

1 medium size sweet onion (sliced vertically)

2 cups snow peas/sitsaro (cut diagonally)

2 red bell peppers (cut into desired shape)

2 yellow bell peppers (cut into desired shape)

2 lbs chicken (cut into chunks)

4 tbsp canola oil

½ tsp of salt

4 tsp of cornstarch

4 tsp of hot chili paste

2 tsp rice wine

4 tsp soy sauce

1 cup chicken broth

4 tbsp sesame oil

COOKING PROCEDURE

1. In a small bowl, combine cornstarch, hot chili paste, rice wine, soy sauce chicken broth and 2 tbsp sesame oil.

2. In a saucepan, add 2 tbsp of sesame oil and 2 tbsp of canola oil. Stir-fry the chicken until the red color turns white.

3. Remove the chicken and set aside.

4. Add the rest of canola oil and heat. Add the garlic, sweet onion and ginger. Saute until the garlic turns light brown.

5. Add all the ingredients except rice, spring onions and peanuts.

6. Simmer for four minutes.

7. Transfer in a serving plate. Scatter spring onions and peanuts. And serve with rice.

HOW TO COOK SZECHUAN CHICKEN

HOW TO COOK SPRING ROLLS

How To Cook Spring Rolls –this dish is very common. I don’t think this is very Chinese because many countries know how to cook it. I have even tried many versions of this that didn’t seem so Asian like the Mediterranean style Spring rolls. What I am going to share with you is just an easy Chinese version of it. You can experiment on improving my recipe just mind the key ingredients because you would ruin your Spring Rolls if you replace much of the ingredients. This is how to cook Spring Rolls:

INGREDIENTS

2 tbsp low sodium soy sauce

700ml cooking oil

100 pieces spring roll wrappers (defrosted)

½ cup of water

2 tbsp cornstarch

4 tbsp oyster sauce

4 medium size carrots (julienned)

16 oz. cabbage (shredded)

1 stalk spring onions (chopped)

2 tsp ginger (minced)

4 cloves garlic (minced)

¼ cup sesame oil

2 lbs ground chicken

2 tsp cornstarch

1 tbsp ground pepper

2 tsp rice wine

COOKING PROCEDURE

1. For making marinade, in a bowl, combine the cornstarch, pepper, rice wine and soy sauce.

2. Add the chicken and marinate for one hour.

3. In a wok, put 3 tbsp of sesame oil. Add the chicken and stir fry until cooked and set aside.

4. Using the same wok, pour in the remaining sesame oil. Add the ginger, garlic and onion and quick-saute. Add the carrots and cabbage. Keep on stirring for 2 minutes.

5. Add the chicken and oyster sauce. Stir-fry until runs dry.

6. In a bowl, combine water and cornstarch to serve as your slurry for your wrapper. Cover the wrapper with very thin mixture to avoid drying out.

7. Put a scoop of filling on the wrapper and roll up. Use the slurry to seal the roll. Use this process until you run out of filling or wrapper.

8.  Deep-fry all the rolls per batch.

9. Serve with your favorite sauce or gravy.

HOW TO COOK SPRING ROLLS

HOW TO COOK KUNG PAO PORK

How To Cook Kung Pao Pork –Using chicken in cooking Kung pao is the very common way of cooking it. It is even the most popular meat when it comes to cooking this dish. Not all of us prefer chicken but nothing to worry about because there are many kinds of meat that you can use in cooking Kung Pao like for example the pork. I have shared with you my Kung Pao recipe and you can use it just replace the chicken with any meat you want to use. Here is how to cook Kung Pao Pork:  

INGREDIENTS

2 lbs of pork (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 pork 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 pork until the red color is gone. Add the sauce mixture and simmer until the sauce becomes thick.

HOW TO COOK KUNG PAO PORK