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Share with you one of this
Chinese Cookbook Recipe:
Kung Pao Chicken
Serves: 4-6
Ingredients:
1 lb. boned, skinned chicken breasts - cubed
3 Tbls. soy sauce - divided
1 1/2 Tbls. cornstarch mixed with 1 1/2 Tbls. cold water
1 Tbls. dry sherry
1 Tbls. granulated sugar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil
3 1/2 Tbls. vegetable oil - divided
1/2 cup unsalted roasted peanuts
4-8 dried red chili peppers - chopped
1 slice peeled, fresh ginger - chopped
1 clove garlic - sliced
Directions:
Combine chicken, 1 Tbls. soy sauce, and cornstarch/water mixture; allow
to marinate for 30 minutes.
Combine 2 Tbls. soy sauce, sherry, sugar, cornstarch, salt, and sesame
oil; set aside.
In a hot wok, stir-fry the peanuts in 1 1/2 Tbls. vegetable oil until
golden brown, remove peanuts from wok, and set aside.
Fill wok with vegetable oil for frying and heat to 350 degrees.
Carefully slide the chicken into the wok, piece by piece, and fry for 1 minute.
Remove chicken from oil and drain on a brown paper bag. Remove oil from
wok.
In hot wok, stir-fry the red peppers in 2 Tbls. vegetable oil until
they turn dark. Add ginger, garlic, and chicken to the wok and fry, stirring
constantly. Stir the prepared sauce and add to the wok. Stir and cook wok
contents until the sauce is thickened. Stir in peanuts and serve.
More delicious Chinese recipes can be found in ChineseFoodDIY's Chinese
cookbook "Real & Healthy Chinese Cooking".
