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: | ||
* 1 tbs dark soy sauce | * 1 tbs dark soy sauce | ||
| − | * | + | * 2 tbs light soy sauce |
| − | * | + | * 2 tbs cooking sherry |
| + | * 2 tbs white vinegar | ||
Mix together: | Mix together: | ||
| − | * 1 | + | * 1 tbs chopped garlic |
| − | * | + | * 4 tbs corn starch |
| − | * | + | * 2 tbs sesame oil |
| − | * 1 | + | * 1 to 1.5 pounds chicken thigh meat, in 1 inch cubes |
Fry hot peppers in oil until they are blackened. Beware the smoking oil: it is very bad for the lungs and eyes! | 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 | + | * around 30 tienjan Szechuan dried hot peppers |
Add the peanuts and fry until they begin to brown (or the skin cracks.) | 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. | Then remove the peanuts and peppers to a bowl. | ||
| − | Fry the chicken mix in the spicy oil | + | 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 | * 1 large or 3 small scallions, chopped | ||
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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 | + | Serves four. |
