Monday, March 18, 2013

Kungpao Chiken 宫保鸡丁

chicken breast/tenderloin        1 Lb
green pepper                            1 middle one
carrot                                       1 middle one
peanut                                     3 oz                                        
garlic                                       5 cloves
ginger                                      ½ oz
green onion                             3 - 4 pieces
dried whole chili pepper         3 - 5 pieces
Sichuan pepper corn                20-30 pieces
black vinegar                           1 tbsp
sugar                                        1 tbsp
soy sauce                                 1 ½ tbsp
cooking wine                           2 tbsp
corn starch                               1 ½ tbsp
olive oil                                   2 tbsp

1.      Batter and cut ‘X’ trail on the skin side of the chicken meat, but don’t cut through;
2.      Chop the meat into ½ inch cubes, then add in 1 tbsp soy sauce,  1 tbsp  corn starch, 1 tbsp cooking wine, and  1 tbsp olive oil, mix well, then set for about 15 to 20 minutes;
3.       Cut or tear each dry whole chili pepper into 2 to 3 parts; cut the garlic into thin pieces; mince the ginger; separate the green part from the white part of the green onion, then cut the white part and the green part separately; cut the carrots into small cubes; cut the green pepper into square pieces;
4.      Mix Kungpao sauce with 1 tbsp black vinegar, 1 tbsp sugar, ½ tbsp soy sauce, 1 tbsp cooking wine, ½ tbsp corn starch, 2 tbsp water;
5.      Boil the water to blanch the carrot cubes for about 2 minutes. Then take it out for later use.
6.      Heat up 1 tbsp olive oil; add in Sichuan pepper corn, then chili pepper. Take them out when the chili pepper turn into dark brown;
7.      Add in the chicken mixture from step 2, stir fry till the meat turns white;
8.      Add in garlic, ginger, and white part of green onion, keep stir fry till chicken is well cooked. 
9.      Add in the Kungpao Sauce, blend all the ingredients well. Then add in the carrot cubes and green pepper, taste and add salt if needed;
10.  Add in peanuts, green part of the green onion. Blend everything well and it’s ready to serve.

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