Sonntag, 21. Oktober 2012
Kung Pao Chicken
sweis, 17:10h
Ingredients
2 teaspoons soy sauce
2 teaspoons Shaoxing (rice wine) or dry sherry
1 teaspoon corn starch
1/2 teaspoon sesame oil
1 pound chicken breast, cut into bite sized pieces
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon Chinkiang (Chinese black vinegar) or balsamic vinegar
2 tablespoons chicken broth or water
1 teaspoon sugar
1 teaspoon cornstarch
3 tablespoons oil
10 dried red chilies
1 teaspoon to 1 tablespoon Sichuan peppercorns, toasted*
1 tablespoon garlic, grated
1 tablespoon ginger, grated
1 red onion, diced
2 red peppers, in bite-size pieces
Shitake mushrooms, in bite-size pieces
4 green onions, sliced
1/4 cup peanuts
1 teaspoon sesame oil
Directions
1. Mix the soy sauce, Shaoxing, corn starch, and sesame oil and marinate the chicken in it for at least 20 minutes (I used more soy sauce, shoaxing and starch).
2. Mix the soy sauces, Chinkiang, broth, sugar and corn starch and set aside (again, I used more).
3. Heat one tablespoon of the oil in a pan over medium-high heat, add the chicken and saute until just about cooked and set aside.
4. Heat the remaining oil in a pan over medium-high heat, add the chilies and peppercorns and saute until fragrant, about a minute.
5. Add the garlic and ginger and red onion and saute until fragrant, about a minute.
6. Add red pepper and shitake mushrooms, saute
7. Add the sauce mixture, bring to a boil, add the chicken, green onions and peanuts, remove from heat and stir in the sesame oil.
2 teaspoons soy sauce
2 teaspoons Shaoxing (rice wine) or dry sherry
1 teaspoon corn starch
1/2 teaspoon sesame oil
1 pound chicken breast, cut into bite sized pieces
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon Chinkiang (Chinese black vinegar) or balsamic vinegar
2 tablespoons chicken broth or water
1 teaspoon sugar
1 teaspoon cornstarch
3 tablespoons oil
10 dried red chilies
1 teaspoon to 1 tablespoon Sichuan peppercorns, toasted*
1 tablespoon garlic, grated
1 tablespoon ginger, grated
1 red onion, diced
2 red peppers, in bite-size pieces
Shitake mushrooms, in bite-size pieces
4 green onions, sliced
1/4 cup peanuts
1 teaspoon sesame oil
Directions
1. Mix the soy sauce, Shaoxing, corn starch, and sesame oil and marinate the chicken in it for at least 20 minutes (I used more soy sauce, shoaxing and starch).
2. Mix the soy sauces, Chinkiang, broth, sugar and corn starch and set aside (again, I used more).
3. Heat one tablespoon of the oil in a pan over medium-high heat, add the chicken and saute until just about cooked and set aside.
4. Heat the remaining oil in a pan over medium-high heat, add the chilies and peppercorns and saute until fragrant, about a minute.
5. Add the garlic and ginger and red onion and saute until fragrant, about a minute.
6. Add red pepper and shitake mushrooms, saute
7. Add the sauce mixture, bring to a boil, add the chicken, green onions and peanuts, remove from heat and stir in the sesame oil.
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