Kung Pao Chicken
From Huben's Wiki
(Created page with "Category:Recipes 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 res...") |
|||
| Line 2: | Line 2: | ||
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, who had a recipe I really liked. It's close enough for now. | |
| − | + | The sauce: | |
| − | + | ||
| − | + | ||
| − | + | ||
| − | + | * 1 tbs dark soy sauce | |
| − | + | * 2 tbs light soy sauce | |
| − | + | * 2 tbs cooking sherry | |
| − | + | * 2 tbs white vinegar | |
| − | * | + | |
| − | * | + | |
| − | * | + | |
| − | * | + | |
| − | Mix | + | Mix together: |
| − | + | * 1 tbs chopped garlic | |
| + | * 4 tbs corn starch | ||
| + | * 2 tbs sesame oil | ||
| + | * 1 to 1.5 pounds chicken thigh meat, in 1 inch cubes | ||
| − | Fry | + | Fry hot peppers in oil until they are blackened. Beware the smoking oil: it is very bad for the lungs and eyes! |
| − | + | * 4 tbs oil | |
| + | * around 30 tienjan Szechuan dried hot peppers | ||
| − | Fry the chicken | + | Add the peanuts and fry until they begin to brown (or the skin cracks.) |
| + | |||
| + | * 3/4 cup peanuts | ||
| + | |||
| + | Then remove the peanuts and peppers to a bowl. | ||
| + | |||
| + | Fry the chicken mix in the spicy oil until lightly browned on one side, the flip and brown, then stir until it is cooked. | ||
| + | |||
| + | * 1 large or 3 small scallions, chopped | ||
Add the sauce, return the peanuts and peppers, add scallions, and cook until the sauce is thickened or absorbed. | Add the sauce, return the peanuts and peppers, add scallions, and cook until the sauce is thickened or absorbed. | ||
| + | |||
| + | Serves four. | ||
