Kung Pao Chicken Gungbao Chicken
Serves:
Ingredients:
1
lb
Chicken
2
ts
Sesame oil
2
ts
Sugar
3
sl
Ginger
8
Dried chiles
4
Scallions
2 1/2
oz
Peanuts
1
tb
Rice wine
1
tb
Cornstarch
2
tb
Soy sauce
Oil for frying
Method:
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.