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New Year?s Thoughts and a Recipe for Easy Kung Pao Chicken
2008-01-04 04:40:00 This is my first recipe post of the New Year! It feels great to be back in my own kitchen again. I had a wonderful holiday in California, but it feels good to be back in a routine. I am excited about planning my menu again, trying new recipes, and creating a ...
Kung Pao Chicken
2007-12-21 03:05:00 2 tablespoons oyster sauce1 teaspoon cornstarch3/4 pound boneless, skinless chickenSauce:1/4 cup Chinese black vinegar or balsamic vinegar1/4 cup chicken broth3 tablespoons Chinese rice wine or dry sherry2 tablespoons hoisin sauce1 tablespoon soy sauce2 teaspoons sesame oil2 teaspoons chili garlic sauce2 teaspoons sugar2 1/2 tablespoons cooking oil8 small dried red chilies4 teaspoons minced garlic2 stalks celery, diced1/2 red bell pepper, cut into 1?inch squares1 can (8 oz.) sliced bamboo shoots, drained2 teaspoons cornstarch dissolved in 1 tablespoon water1/3 cup roasted peanuts1. Combine marinade ingredients in a bowl. Cut chicken into 1?inch pieces.Place chicken in marinade and stir to coat. Let stand for 10 minutes.2. Combine sauce ingredients in a bowl.3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling tocoat sides. Add chilies and cook, stirring, until fragrant, about 10seconds. Add chicken and stir?fry for 2 minutes. Remove chicken andchilies from wok.4....
Recipes - CHINOIS KUNG PAO CHICKEN
2007-09-24 13:42:00 Serves 4 to 6 CHICKEN 1 pound boneless, skinless chicken breast halves 2 egg whites 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, plus more for cooking 2 tablespoons soy sauce 2 tablespoons cornstarch 1 teaspoon salt Peanut oil, for deep frying SAUCE 6 tablespoons light soy sauce 6 tablespoons rice vinegar 4 tablespoons Chinese rice wine 4 tablespoons sugar 4 tablespoons hoisin sauce STIR-FRYING 8 small dried red chilies, stems removed and discarded, pods cut in halves 1-inch piece fresh ginger, peeled, thinly sliced, and smashed 2 garlic cloves, smashed 2 green onions, white parts cut into 1/2-inch pieces, green part cut into thin julienne strips 1/2 cup shelled and skinned raw peanuts, roasted in a 350 degrees F. oven until deep golden brown, about 20 minutes 4 tablespoons cold canned chicken broth plus 1 tablespoon cornstarch, stirred together until the cornstarch dissolves completely First, prepare the chicken. Thoroughly trim the chicken breast halves. Cut them cros...
By: Cooking is Easy
Kung Pao Chicken (recipe)
2007-09-11 06:20:00 A very simple fiery and flavourful chicken dish that comes together quickly. The most unexpected part of the flavour medley is the candy-like sweetness of the fried (until charred) sweet peppers. From Wikipedia: Kung Pao chicken (also spelled Kung Po chicken) is a classic dish in Sichuan cuisine, originating in the Sichuan Province of central-western China. The ...
By: TriniGourmet.com
Traditional Kung Pao Chicken
2007-02-12 20:05:00 On Sunday evening, 8 of my better half's relatives came over for dinner and a few of them was their first time visiting our home. With so much pressure, I didn't want to disappoint them over this meal as I had a nightmare whereby the food might become the topic of conversation. So I prepared properly and thoroughly for this dinner.As this was a more traditional chinese dinner, one of the dish I prepared was Kung Pao Chicken. I was so wary that I make sure all the ingredients were prepared and chopped that very morning. Do take note that this recipe is quite a large portion so divide it accordingly to your needs. I personally love the sweet taste with a tinge of spiciness to it.Ingredients1 1/2 lbs Boneless Chicken Breast - cut into small cubes3 stalks CeleryCelery - sliced1 large Red or Green PepperRed or Green Pepper - sliced1/2 cup Cashew NutsCashew Nuts3 cloves GarlicGarlic - minced3 Dried ChiliDried Chili - crushed1 stalk of ScallionsScallions - cut into 1/2 inch piecesSauce I... |
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