Wednesday, March 28, 2012

Kung Pao Chicken

Makes: 4 servings

Cost per serving (Heidelberg): €1,63 (excludes rice)

Calories per serving: 386


  • 2 teaspoons soy sauce
  • 2 teaspoons rice wine
  • 1 teaspoon sesame oil
  • 1½ teaspoons cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine
  • 1 teaspoon sugar
The rest:
  • 2 chicken breasts
  • 8 small dried hot chili peppers, halved and de-seeded
  • 4 cloves garlic, minced
  • 3 scallions, cut into 1"/~2cm pieces
  • 4 bunches baby bok choy, stalks cut into 1"/~2cm pieces
  • 4 tablespoons cooking oil
  • 1 teaspoon Szechuan peppercorns
  • ½ cup cashews
Cut the chicken into bite-sized pieces and combine with marinade ingredients, adding the cornstarch last.  Marinate 25 minutes.

Mix the sauce ingredients and set aside.

Fry the chicken in 2 tablespoons oil over medium-high/high heat.  After it is almost done, remove it from the pan and set aside.  Add 2 more tablespoons oil.  Fry garlic until aromatic, then add chilis and peppercorns.  Fry briefly (until chilis have a redder color).  Add sauce, then chicken, peanuts, onions, and bok choy, in that order.  Stir together and remove from heat.

Eat with rice.

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