Kung pao chicken - gungbao chicken

Yield: 6 Servings

Measure Ingredient
1 pounds Chicken
2 tablespoons Soy sauce
1 tablespoon Cornstarch
1 tablespoon Rice wine
2½ ounce Peanuts
4 \N Scallions
8 \N Dried chiles
3 slices Ginger
2 teaspoons Sugar
2 teaspoons Sesame oil
\N \N Oil for frying

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.

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