1 lb chicken
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp rice wine
2 1/2 oz peanuts
4 scallions
8 dried chiles
3 slice ginger
2 tsp sugar
2 tsp sesame oil
1 oil for frying
A Recipe for
Kung Pao Chicken - Gungbao Chicken
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This is a recipe for Kung Pao Chicken - Gungbao Chicken from the recipe cookbook of Recipes-to-go (Asian)
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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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Dice the chicken: marinate for 30 minutes in 1 tb soy,
the cornstarch and rice wine. Cut the scallions into 1
in. pieces and the chiles in half (they are assuming
you are using small ones).
Heat the oil and deep fry the chicken dice for 2
minutes. Drain well. Reheat the oil and fry peanuts
for 3 minutes. Drain. Heat a pan with 3 TB of oil and
stir fry ginger, scallions and chiles. And chicken
dice and stir fry for another minute before stirring
in 1 tb soy and the sugar. Adjust the seasonings and
stir in the peanuts. Serve sprinkled with sesame oil.
[Note: I believe this recipe assumes the use of raw
peanuts. If you are using roasted peanuts, omit the
deep fry.]
This is from a Chinese cookbook published in Taiwan.
Serves: 6
Kung Pao Chicken - Gungbao Chicken Recipe brought to you by Recipes To-Go