Trinidad Chicken from Grace Young and a Kung Pao Chicken Recipe

https://youtu.be/i2xbWZ58tE4

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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