Wednesday, September 28, 2011

Chinese Recipe – Kung Pao Chicken - Cooking Rescipe

Kung pao salmon stir-fry recipe is as famous as kung pao chicken, the tender and juicy salmon, along with aromatic peanuts, can really satisfy your stomach.

*3/4 lb. chicken, boned and skinned
*2 tbsps. oyster sauce
*2 1/2 tbsps. cooking oil
*8 small dried red chilies
*4 tsps. minced garlic
*2 stalks celery, diced
*1/2 red bell pepper, cut into 1−inch squares
*1 can (8 oz.) bamboo shoots, sliced and drained
*2 tsp. cornstarch dissolved in 1 tablespoon

1 tsp. cornstarch
1/3 cup roasted peanuts
3 tbsps. Chinese rice wine or dry sherry
1/4 cup Chinese black vinegar or balsamic
*1/4 cup chicken broth
*1 tbsp. soy sauce
*2 tbsps. hoisin sauce
*2 tsp. sesame oil
*2 tsps. chili garlic sauce
*2 tsps. sugar

Cut chicken into 1−inch pieces. Marinade chicken with oyster sauce in a bowl and let stand for 10 minutes.Combine sauce ingredients in a bowl.Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds.Add chicken and stir fry for 2 minutes. Remove
chicken and chilies from wok.Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir fry for 1 1/2 minutes.Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

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