Kung pao chicken
Source of Recipe
Mimi
List of Ingredients
12 oz chicken thighs, boned and cut into 1/2-inch cubes
4 T oil
2 red chilies, seeded and cut into pieces
2 cloves garlic, peeled and sliced
4 to 6 thin slices fresh ginger root
1 T dry sherry
3 green onions, chopped
2 oz roasted peanuts
Marinade:
1/3 t salt
2 t soy sauce
2 t sherry
1 t cornstarch
1 T egg white, slightly beaten
Sauce:
1 T soy sauce
1 or 2 T chili sauce with garlic
2 t rice vinegar
2 t sugar
1 1/2 t cornstarch
6 T chicken stock
Recipe
Combine marinade ingredients. Add to chicken, mix well and let stand
for 15 to 30 minutes.
Mix sauce ingredients; set aside.
Heat a wok over high heat until smoke rises. Add the oil and swirl it
around. Add dried chili, stir, then add the garlic and ginger and stir
until aromatic. Add the chicken and stir-fry until no longer pink. Add
sherry, stirring and tossing continuously. Add the green onions and
continue to stir for another 30 to 45 seconds.
Add the well-stirred sauce to the wok. Continue to stir while it
thickens.
Add the peanuts, stir to mix for a few times, then transfer to a warm
serving plate. Serve with steamed rice.
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