Kung Pao Chicken
From Huben's Wiki
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This has long been a favorite dish of mine, since I first tried it at the Szechuan Imperial in New York City in 1978. Unfortunately, versions at most restaurants have been "Cantonesed", and aren't close to what I first tried; for example, adding vegetables such as green peppers. It is a simple dish, but I haven't yet been satisfied with my attempts to cook it. | This has long been a favorite dish of mine, since I first tried it at the Szechuan Imperial in New York City in 1978. Unfortunately, versions at most restaurants have been "Cantonesed", and aren't close to what I first tried; for example, adding vegetables such as green peppers. It is a simple dish, but I haven't yet been satisfied with my attempts to cook it. | ||
| − | This recipe is based on information I got from the owner of Yen Ching in Harvard Square, | + | This recipe is based on information I got from the owner of Yen Ching in Harvard Square, who had a recipe I really liked. It's close enough for now. |
The sauce: | The sauce: | ||
