Kung Pao Chicken
Here are a couple of recipes that I have tried and liked.
Walt Gray---Alexandria Virginia
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: KUNG PAO CHICKEN
Categories: Poultry, Chinese
Yield: 4 servings
3/4 lb Chicken breast, boned
-and cut into shreds
Cornstarch
1 Egg white
1 Garlic clove, minced
1 Ginger piece, minced
1 1/2 ts Red pepper, crushed
1/2 c Skinless peanuts
1/2 c Bamboo shoots, diced
1/2 c Pea pods
1/2 c Straw mushrooms
Oil
MMMMM---------------------------SAUCE--------------------------------
2 tb Brown bean sauce
1 tb Hoisin sauce
1 ts Sugar
2 ts Rice cooking wine
-(or use dry sherry)
2 tb Water
Dust chicken breast with cornstarch and massage in egg white. Mix
sauce ingredients.
Heat oil in wok and stir-fry peanuts briefly. Remove from pan.
Stir-fry chicken about two minutes. Remove from pan.
Pour in red pepper, garlic and ginger. Fry until peppers begin to
change color. Add pea pods, mushrooms, bamboo shoots, chicken and
sauce. Stir and cook 1 minute. Add peanuts, toss and serve.
NOTES:
* Stir-fried chicken with vegetables -- This recipe is from a
Szechuan cooking class taught by Susan Newberry, Minnetonka,
Minnesota.
* The original recipe said the mushrooms and pea pods are optional
but I found that they are a must. The cornstarch and egg white act
to seal the moisture so the chicken does not get dry. This gives the
chicken a very different texture. I feel this is the way to stir fry
chicken. But make sure that you do not let the chicken and egg white
stand for more than 5 minutes, otherwise the egg white starts to run.
Raw skinless peanuts are best, but you can also use blanched peanuts.
The hoisin sauce and bean sauce are available at any oriental grocery
store and at some supermarkets.
: Difficulty: easy.
: Time: 15 minutes preparation, 5 minutes cooking.
: Precision: No need to measure.
: Chi Vu
: Honeywell Inc., Systems and Research Center, Minneapolis, MN
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Source:
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