Thursday, June 16, 2011

Kung Pao Chicken Recipe (Chinese food)


Ooyster sauce                                                                     2 tablespoons
Cornstarch                                                                          1 teaspoon
Boneless, skinless chicken                                                 3/4 pound
Chinese black vinegar or balsamic vinegar                    1/4 cup
Chicken broth                                                                    1/4 cup
Chinese rice wine or dry sherry                                      3 tablespoons
Hoisin sauce                                                                        2 tablespoons
Soy sauce                                                                            1 tablespoon
Sesame oil                                                                           2 teaspoons
Chili garlic sauce                                                                2 teaspoons
Sugar                                                                                   2 teaspoons
Cooking oil                                                                          2 1/2 tablespoons
Small dried red chilies                                                      8
Minced garlic                                                                     4 teaspoons
Celery, diced                                                                      2 stalks
Red bell pepper, cut into 1−inch squares                      1/2
Sliced bamboo shoots, drained                                        1 can (8 oz.)
Cornstarch dissolved in 1 tablespoon water                 2 teaspoons
Roasted peanuts                                                               1/3 cup

1. Combine marinade ingredients in a bowl. Cut chicken into 1−inch pieces. Place chicken in marinade and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir−fry for 2 minutes. Remove chicken and chilies from wok.
4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir−fry for 1 1/2 minutes.
5. Return chicken and chilies to wok; stir−fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.


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