Kung pao chicken - gungbao chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Rice wine |
| 2½ | ounce | Peanuts |
| 4 | Scallions | |
| 8 | Dried chiles | |
| 3 | slices | Ginger |
| 2 | teaspoons | Sugar |
| 2 | teaspoons | Sesame oil |
| Oil for frying | ||
Directions
Dice the chicken: marinate for 30 minutes in 1 tb soy, the cornstarch and rice wine. Cut the scallions into 1 in. pieces and the chiles in half (they are assuming you are using small ones).
Heat the oil and deep fry the chicken dice for 2 minutes. Drain well. Reheat the oil and fry peanuts for 3 minutes. Drain. Heat a pan with 3 TB of oil and stir fry ginger, scallions and chiles. And chicken dice and stir fry for another minute before stirring in 1 tb soy and the sugar. Adjust the seasonings and stir in the peanuts. Serve sprinkled with sesame oil.
[Note: I believe this recipe assumes the use of raw peanuts. If you are using roasted peanuts, omit the deep fry.]
This is from a Chinese cookbook published in Taiwan.