1 jul. 2009

To make Kung Pao Chicken for three people I usually take 1 1/2 lbs of boneless chicken breast and slice very thin, soaking it in a mixture of white wine and cornstarch just to coat. I stir fry that separately in small batches and set aside. Then I throw some dried red hot peppers in the wok and stir fry some carrots and celery, diced, and add a onion and red pepper, along with garlic and ginger, when the carrots and celery are almost done. Then I re-add the chicken along with a little more white wine and cornstarch mixture, with a little soy sauce and vinegar. I mix in everything together. Somewhere along the way I will have tossed in a handful of unsalted, roasted peanuts, and made sure the rice is cooking. I drizzle a little sesame oil on top and we're ready to eat.

Since one of the three people doesn't eat very spicy food, I leave the peppers whole. For the spicy version break open the peppers at the beginning.

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