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Revision as of 06:04, 21 January 2007
, 06:04, 21 January 2007create
== Kung Pao Chicken ==
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=== Ingredients: ===
* 2 tablespoons [[Recipe Ingredient:=oyster sauce]]
* 1 teaspoon cornstarch
* 3/4 pound boneless, skinless [[Recipe Ingredient:=chicken]]
'''Sauce:'''
* 1/4 cup Chinese black vinegar or [[Recipe Ingredient:=balsamic vinegar]]
* 1/4 cup [[Recipe Ingredient:=chicken broth]]
* 3 tablespoons Chinese [[Recipe Ingredient:=rice wine]] or dry sherry
* 2 tablespoons [[Recipe Ingredient:=hoisin sauce]]
* 1 tablespoon [[Recipe Ingredient:=soy sauce]]
* 2 teaspoons [[Recipe Ingredient:=sesame oil]]
* 2 teaspoons [[Recipe Ingredient:=chili garlic sauce]]
* 2 teaspoons [[Recipe Ingredient:=sugar]]
* 2 1/2 tablespoons cooking [[Recipe Ingredient:=oil]]
* 8 small dried [[Recipe Ingredient:=red chilies]]
* 4 teaspoons minced [[Recipe Ingredient:=garlic]]
* 2 stalks [[Recipe Ingredient:=celery]], diced
* 1/2 [[Recipe Ingredient:=red bell pepper]], cut into 1-inch squares
* 1 can (8 oz.) sliced [[Recipe Ingredient:=bamboo shoots]], drained
* 2 teaspoons [[Recipe Ingredient:=cornstarch]] dissolved in 1 tablespoon [[Recipe Ingredient:=water
* 1/3 cup roasted [[Recipe Ingredient:=peanuts]]
=== Directions: ===
1. Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces.
Place chicken in marinade and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to
coat sides. Add chilies and cook, stirring, until fragrant, about 10
seconds. Add chicken and stir-fry for 2 minutes. Remove chicken and
chilies from wok.
4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic
and cook, stirring, until fragrant, about 10 seconds. Add celery, bell
pepper, and bamboo shoots; stir-fry for 1 1/2 minutes.
5. Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce and
bring to a boil. Add cornstarch solution and cook, stirring, until sauce
boils and thickens. Add peanuts and stir to coat.
----
[[Recipe Name:=Kung Pao Chicken]]
[[Recipe Contributor:=KJ Kitchens]]
----
<adsense>
google_ad_client = "pub-5512298628457000";
google_ad_width = 728;
google_ad_height = 90;
google_ad_format = "728x90_as";
google_ad_type = "text_image";
google_ad_channel = "";
google_color_border = "FFFFFF";
google_color_bg = "FFFFFF";
google_color_link = "0066CC";
google_color_text = "000000";
google_color_url = "008000";
</adsense>
<br>
[[Page Of::Directory:KJ Kitchens|KJ Kitchens]]
[[Category:Recipes]]
[[Category:Chinese Recipes]]
<!--Short Adsense-->
{| align=right
|-
|
<adsense>
google_ad_client = "pub-5512298628457000";
google_ad_width = 120;
google_ad_height = 240;
google_ad_format = "120x240_as";
google_ad_type = "text_image";
google_ad_channel = "";
google_color_border = "FFFFFF";
google_color_bg = "FFFFFF";
google_color_link = "0066CC";
google_color_text = "000000";
google_color_url = "008000";
</adsense>
|}
=== Ingredients: ===
* 2 tablespoons [[Recipe Ingredient:=oyster sauce]]
* 1 teaspoon cornstarch
* 3/4 pound boneless, skinless [[Recipe Ingredient:=chicken]]
'''Sauce:'''
* 1/4 cup Chinese black vinegar or [[Recipe Ingredient:=balsamic vinegar]]
* 1/4 cup [[Recipe Ingredient:=chicken broth]]
* 3 tablespoons Chinese [[Recipe Ingredient:=rice wine]] or dry sherry
* 2 tablespoons [[Recipe Ingredient:=hoisin sauce]]
* 1 tablespoon [[Recipe Ingredient:=soy sauce]]
* 2 teaspoons [[Recipe Ingredient:=sesame oil]]
* 2 teaspoons [[Recipe Ingredient:=chili garlic sauce]]
* 2 teaspoons [[Recipe Ingredient:=sugar]]
* 2 1/2 tablespoons cooking [[Recipe Ingredient:=oil]]
* 8 small dried [[Recipe Ingredient:=red chilies]]
* 4 teaspoons minced [[Recipe Ingredient:=garlic]]
* 2 stalks [[Recipe Ingredient:=celery]], diced
* 1/2 [[Recipe Ingredient:=red bell pepper]], cut into 1-inch squares
* 1 can (8 oz.) sliced [[Recipe Ingredient:=bamboo shoots]], drained
* 2 teaspoons [[Recipe Ingredient:=cornstarch]] dissolved in 1 tablespoon [[Recipe Ingredient:=water
* 1/3 cup roasted [[Recipe Ingredient:=peanuts]]
=== Directions: ===
1. Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces.
Place chicken in marinade and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to
coat sides. Add chilies and cook, stirring, until fragrant, about 10
seconds. Add chicken and stir-fry for 2 minutes. Remove chicken and
chilies from wok.
4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic
and cook, stirring, until fragrant, about 10 seconds. Add celery, bell
pepper, and bamboo shoots; stir-fry for 1 1/2 minutes.
5. Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce and
bring to a boil. Add cornstarch solution and cook, stirring, until sauce
boils and thickens. Add peanuts and stir to coat.
----
[[Recipe Name:=Kung Pao Chicken]]
[[Recipe Contributor:=KJ Kitchens]]
----
<adsense>
google_ad_client = "pub-5512298628457000";
google_ad_width = 728;
google_ad_height = 90;
google_ad_format = "728x90_as";
google_ad_type = "text_image";
google_ad_channel = "";
google_color_border = "FFFFFF";
google_color_bg = "FFFFFF";
google_color_link = "0066CC";
google_color_text = "000000";
google_color_url = "008000";
</adsense>
<br>
[[Page Of::Directory:KJ Kitchens|KJ Kitchens]]
[[Category:Recipes]]
[[Category:Chinese Recipes]]
