The Original Chicken Kung Pao

 
 
 
 

The Original Chicken Kung Pao

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Kung Pao Chicken is one of the most popular Chinese recipes. We all like spicy and spicy Kung Pao sauce prepared in the style of Sichuan province in China. Authentic kung pao chicken requires of Sichuan pepper for "desensitizing flavor", but kung pao chicken, we received the Chinese restaurant was relaxed with vegetables, such as carrots, sweet peppers, water chestnuts, celery, zucchini and broccoli in the recipe.

Create a home atmosphere of quality Asian restaurants. This recipe is not as complicated as it appears at first glance may seem. Just try it once and convince yourself. You can also try to replace peanuts for cashews or bamboo shoots.

Serves 2 Preparation time 15 minutes. Time to cook 5 minutes.

Raw materials

  • 1.5 boneless and skinless chicken breasts
  • 3 tablespoons roasted peanuts
  • 6-8 dried red chili peppers, cut in half cleaned of seeds.
  • 3 tablespoons oil
  • 5 slices of peeled fresh ginger
  • 2 cloves garlic, sliced ​​diagonally
  • 1 stalk of leeks, cut into rings

Marinade:

  • 1 tablespoon cornstarch
  • 2 teaspoons soy sauce
  • 1 tablespoon Chinese rice wine for cooking (Shaoxing)
  • 1 teaspoon oil

Sauce:

  • 1.5 tablespoons soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon Chinese black vinegar
  • 2 tablespoons of water
  • 1 teaspoon cornstarch

Procedure

  • Cut the chicken into cubes, rinse with water and pat dry with paper towel and marinate with the ingredients mentioned above for 30 minutes.
  • Mix the ingredients for the sauce in a bowl and set aside.
  • Heat the wok one tablespoon of oil and stir fry chicken loaded until it is baked at 70%. Set it aside.
  • Clean the wok and add the remaining 2 tablespoons oil Ignite it until it is hot. Add the ginger and garlic slices and stir them before adding dried red chili peppers.
  • Stir and fry the dried red peppers until the aromatic and spicy fragrance, then add the chicken. While stirring, add the roasted peanuts. Add the sauce and stir constantly until the chicken is nicely coated with sauce. Add the spring onions, mix well to be mixed with chicken.
  • Finished kung pao chicken you can dish out immediately with boiled jasmine rice.

Comment:

  • You can use rice vinegar, red wine vinegar or apple cider vinegar instead of Chinese black vinegar.
  • Each soy sauce tastes different and has a different sodium content, so please adjust the salinity so that, if the sauce is too salty, add a little sugar and water. If it is salty, lightly season with salt to taste.
 

Jarmila Sajková

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Jarmila Sajková

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