Tuesday, March 25, 2014

Chicken Kung Pao

This dish can be thrown together quickly...
it reheats rather well..
and it can be adjusted to your liking...
what more do you want?

well, a tasty dish of course, but that is taken care of

You'll need:

- chicken, cubed (300 grams)
- red bell pepper (I used two really small ones)
- red onion (I used two really small ones)
- garlic (1 clove, chopped up)
- dry red peppers (about 5, halved, seeds thrown away)
- szechuan peppercorns, a teaspoon (or oil infused with these peppercorns)
- 3 green onions, sliced into large pieces
- peanuts (unsalted)...as many as you like
- dark soy sauce
- dry sherry
- sesame oil
- corn starch
- brown sugar
and white rice to serve this with!

Let's begin with making the marinade for the chicken and the sauce for the dish:

2 teaspoons of dark soy sauce, 2 teaspoons of dry sherry, 1/2 teaspoon of sesame oil and 
2 teaspoons of corn starch.

2 tablespoons of dark soy sauce, 1 tablespoon of dry sherry and 1 teaspoon of brown sugar


Give them both a stir, then use the marinade for the chicken,
it doesn't need a long time, but try to give it at least 30 minutes to marinade

In the mean time, you can prepare the vegetables:

Next, heat up some oil and bake the chicken until it's nearly done

take the chicken out of the pan, and heat up a new bit of oil in the pan 
(if extra oil is needed),
then fry the dries red peppers and szechuan peppercorns in it.
next time I'm going to use oil infused with the peppercorns, as I do not particularly fancy the strong flavour when the actual peppercorns are in the dish,
it's up to you to decide what you like for yourself

Then, add the onion, bell pepper and garlic, stir it all around on high heat!
When they're to your liking, add the sauce, heat the dish well and keep stirring.

When it's done, add back the chicken and add the green onions and the peanuts:

Give it some more heat and a good stir,
and then it's ready to be plated, in my case with white rice
bon appetite!

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