Kung Pao Chicken
kung pao chicken has been my favorite for many years. it's even in jacky 
chan's movie: the medallion. generally it's a spicy szechuan dish made 
with diced chicken, peanuts and chili peppers. it is named after a kung 
pao or court official). try it at home. i bet you'll like it. 
serves 4 - 6 
1   chicken (about 2 lbs) or 1 lb of chicken breasts
8   dried red chili peppers
1/2 cup  skinless roasted peanuts (unsalted)
1 slice  ginger
1   garlic clove, peeled and sliced
1-1/2 Tbsp  cornstarch
1-1/2 Tbsp  cold water
1 Tbsp  soy sauce
2 Tbsp  dark soy sauce
1 Tbsp  dry sherry
1 Tbsp  sugar
1 tsp  cornstarch
1/2 tsp  salt
  a few drops sesame oil
2 - 4 cup  oil for deep-frying
3-1/2 Tbsp  oil for stir-frying
remove all the bones from the chicken and cut into 1-inch cubes. add the 
soy sauce, cornstarch and water, marinate the chicken for 30 minutes. 
while the chicken is marinating, prepare the vegetables. peel and slice 
the ginger, and remove the tips and the seeds of the dry red peppers. 
cut into 1-inch chunks. mix the sauce ingredients and set aside. heat wok 
and add 1 - 1 1/2 tablespoons oil. stir-fry the peanuts until they turn 
golden, remove and set aside to cool. heat wok and add oil for 
deep-frying. carefully slide the chicken into the wok, and deep-fry the 
chicken for about 1 minute. remove the chicken and drain off the oil. heat 
2 tablespoons of oil in wok. add the dry red peppers and stir-fry until 
they turn dark. add the ginger and chicken, stir-frying rapidly. give the 
sauce a quick re-stir and add to the wok. stir until the sauce is 
thickened and mix together with other ingredients. add the peanuts and mix 
just before serving. 
nicholas zhou 
nicholas zhou 
real & healthy chinese recipes get your free recipes & cooking tips 
http://www.chinesefooddiy.com/ newslet...@chinesefooddiy.com 
cooking tip: selecting ingredients 
chinese cooking uses a wide range of ingredients, including meat, meat 
products, fish, seafood, poultry, eggs, vegetables, bean products, wild 
plants, game, and many seasonings. most come in both fresh and dried 
forms, but the most important features to look for are freshness and 
meats should be judged by their place of origin, season of production, and 
any other characteristic-for example, old or young, male or female-that 
may be specified in a recipe. appearance, color, weight, water content, 
and smell are also important. 
different dishes call for different cuts of meat because cuts have 
different textures once they have been cooked. cuts of the same meat may 
be tough or tender, coarse or fine. for example, the chinese distinguish 
eighteen different cuts of pork. these include filet, streaky pork, 
shoulder butt, ham butt, hock, and shank. 
the filet is considered the best cut and is generally stir-fried or 
quick-fried (see the section below on "cooking techniques" for 
descriptions of these and other procedures) to take advantage of its 
tenderness. streaky pork is best when marinated with spiced rice flour 
(see recipe steamed pork with spiced rice flour) and then steamed, or 
red-cooked (braised in soy sauce). the shank and hock are best suited to 
lengthy simmering, with or without soy sauce, while the ham and ham butt 
are often used as substitutes for filet. the ribs and feet are best 
prepared 'by lengthy, low-temperature methods like braising, baking or 
simmering, while spareribs are suitable for sauteing, quick-frying, 
slippery-frying, and deep-frying. the methods used for pork are also 
applicable to similar cuts of beef and lamb or mutton. 
with reference to poultry, the tenderest and most versatile part of a 
chicken or duck is the breast. chickens or ducks less than a year old are 
usually quick-fried or deep-fried, while older birds need long, slow 
cooking like simmering or braising to tenderize them. 
fish is as nutritious as poultry. crab, prawns and shrimps are rich in 
phosphorus, calcium and vitamin a. you can tell a fresh fish by its tight, 
undamaged scales, red gills, and clear protruding eyes. fresh prawns and 
shrimps should be greenish-white, with firm bodies that curve slightly. 
they should not be flat or limp, and their heads and tails should be 
intact. fresh crabs should be alive and active. they should spit foams and 
have green upper shells and white under-shells. 
nicholas zhou 
real and healthy chinese food recipes 
"get your free chinese recipes and killer cooking tips in your mailbox, 
email to newslet...@chinesefooddiy.com" 
(ID: 10243) Mirror: rec.food.recipes: Tue, Oct 28, 2003

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