Posting this for my students who took the Chinese Takeout Food class on March 4th. We made Scallion Pancakes, Kung Pao Chicken, Beef with Broccoli, Soy Sauce Chicken, Stir-fried Bok Choy and Steamed Rice.
Here is the recipe for the Kung Pao Chicken.
All
ingredients are prepared in advance. The cooking process is fairly quick and
requires that the ingredients be ready. All Chinese food takes this approach:
so it’s prep, prep, prep. Once you get into the swing of it a meal can be prepared
and ready very quickly. Take out all the ingredients, start the rice, wash,
peel, and chop with a sharp knife.
KUNG PAO CHICKEN
(adapted from Chinese Takeout Food, by Diane Kuan)
Marinade
1 tablespoon
soy sauce
2 teaspoons Shao Hsing rice wine or dry sherry
1-1/2
teaspoons cornstarch or arrowroot powder
1 pound boneless,
skinless, chicken breast or thighs, cut into 1/2-inch cubes
Sauce
1 tablespoon
Chinese black vinegar or good quality balsamic vinegar
1 teaspoon
soy sauce
1 teaspoon
hoisin sauce
1 teaspoon
sesame oil
2 teaspoons
sugar
1 teaspoon
cornstarch or arrowroot powder
½ teaspoon
ground Sichuan pepper
2
tablespoons peanut or grapeseed oil
8 to 10
dried long red chiles
3 scallions,
white and green parts separated, thinly sliced on diagonal
2 garlic
cloves, minced
1 teaspoon
minced or grated fresh ginger
¼-1/2 cup
unsalted dry-roasted peanuts
1- In
a bowl large enough to hold all the chicken, stir together the soy sauce, rice wine, and cornstarch to dissolve. Add the chicken cubes and stir to coat. Leave
at room temperature about 10 minutes.
2- In
another bowl, combine the black vinegar,
soy sauce, hoisin sauce, sesame oil, sugar, cornstarch and Sichuan pepper.
Stir to dissolve the sugar and cornstarch.
3- Heat
a wok or large skillet over high heat until a bead of water sizzles and
evaporates on contact. Add the oil
and swirl to coat the base. Add the
chilies to stir-fry about 30 seconds or until they begin to blacken. Leave them in.
4- Add the chicken and stir-fry until no
longer pink, 2 to 3 minutes.
5- Add
the scallion whites, garlic and ginger
and stir-fry about 30 seconds. Pour in
the sauce and mix to coat all the ingredients. Stir in the peanuts and cook another 1 to 2
minutes. (If it looks dry, add about 1/4 cup water).
6 - Transfer
to a serving dish, sprinkle with the scallion
greens and a slight drizzle of roasted
sesame oil. Serve.
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