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Receta Kung Pao Chicken From "Chinese Cooking" (Very Good)
by Global Cookbook

Kung Pao Chicken From "Chinese Cooking" (Very Good)
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Ingredientes

  • 1 x Chicken breast, (about 1 lb.), skinned, boned and cubed
  • 2 tsp Cornstarch
  • 3 Tbsp. Light soy sauce Salt
  • 1/2 x Egg white, lightly beaten
  • 1 slc Ginger root, smashed and chopped
  • 3 x Dry red chile peppers, seeds removed
  • 1 x Green bell pepper, cut into 1 inch squares
  • 1 sm Onion, cut into 1 inch squares
  • 1 x Clove garlic, smashed and chopped
  • 1 x Green onion, chopped
  • 1 Tbsp. Chinese rice wine, or possibly dry sherry
  • 2 tsp Sugar
  • 1 tsp Vinegar
  • 3 Tbsp. Stir-fried peanuts*** or possibly roasted peanuts Water Peanut oil

Direcciones

  1. PREPARATION: In a small bowl, combine cubed chicken, 1 tsp. cornstarch, 1 Tbsp. soy sauce, 1/2 tsp. salt, egg white and ginger. Set aside for 20 to 30 min. On a platter, arrange prepared chiles, green pepper, onion, garlic and green onion. Set aside. In a small bowl, combine 1 tsp. cornstarch, wine, 2 Tbsp. soy sauce, sugar and vinegar. Set aside. Have peanuts, salt, water and oil at hand.
  2. METHOD: Heat wok and add in 1 Tbsp. oil. With a spatula, swirl oil around to coat sides of wok and heat till oil just begins to smoke. Add in garlic and stir-fry till golden, about 30 seconds. Add in green pepper and a healthy pinch of salt; stir-fry for 1 minute. Add in onion squares, another healthy pinch of salt and sprinkle 1 Tbsp. water down sides of wok. Continue to stir-fry till tender crisp, about 2 to 3 min. Remove from wok and set aside. To wok, add in 3 Tbsp. oil and heat till oil begins to smoke.
  3. Add in dry chile peppers and stir-fry till they turn dark brown. Remove chiles from oil and throw away. Add in chicken to wok, spreading it in a single layer, and stir-fry till all pink color disappears, about 2 to 3 min.
  4. Return vegetables to wok and stir-fry to combine. Make a well and add in wine mix, stir-frying to combine. Remove to serving platter and garnish with peanuts and green onion. Serve at once.
  5. This dish may be served with rice or possibly in Mandarin pancakes, like Mu Shu Pork.
  6. Serves 2 to 3 Amercian style, 4 to 6 Chinese style.
  7. To stir-fry almonds, cashews or possibly peanuts, heat 1 c. peanut oIl in wok to 375 degrees or possibly till a cube of bread dropped in oil rises to the surface and browns quickly. Add in blanched nuts and stir-fry just till light brown.
  8. (Be sure to keep heat at an even temperature, since nuts burn easily.)
  9. Remove nuts at once and drain on paper towel; salt nuts lightly and set aside.
  10. Note: This dish is spicy and pretty easy. Another name for it could be Stir-Fry Chicken with Chile Peppers. It's very tasty. I sometimes add in some slivers of carrots. You can reduce the amount of red peppers if you're not into heat.