kung pao chicken

cameron got me two chinese cookbooks for my birthday. what a smart guy…

kungpao

kung pao chicken
from chinese cuisine by su-hueu huang

2/3 lb. (300g) chicken meat
for marinade: 1/2 tbsp cooking wine, 1 tbsp each: soy sauce, corn starch
1/2 cup oil for frying
3 dried red chili peppers, diced
1 green onion, cut into 10 pieces
for sauce: 1/2 tbsp cooking wine; 2 tsp sugar; 1.5 tsp each: corn starch, vinegar; 2 tbsp each: soy sauce, water
1/3 cup fried cashews or peanuts (or roasted)

1. use the blunt edge of a cleaver to lightly tenderize the chicken meat; then cut into 1″ cubes. add marinade; mix thoroughly. before frying, add 1 tbsp oil and mix so that the meat will separate easily during frying.

2. heat a wok then add oil. stir-fry chicken until cooked; remove (precooking). remove oil from the wok. reheat the wok then add 1 tbsp oil. use low heat to stir-fry the diced red chili peppers until fragrant. add chicken, onions, and sauce mixture. turn heat to high and quickly stir-fry. add nuts and mix.

comments: this kung pao chicken was yummy. the dried red chili peppers we have are small so maybe next time i’d add another one to make it a little spicier. hmm, i don’t know what else to say.

well, this is the first recipe we’ve tried from this new book. so far so good. apparently this book was first published in 1972 and the author was principal director of the wei-chuan cooking school in taiwan.