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    Does anyone know how to make a delicious chicken kung pao?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Does anyone know how to make a delicious chicken kung pao?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Does anyone know how to make a delicious chicken kung pao?),it will help you,my kids.



Answer:
Fantastic Kung Pao Chicken

Sauce:
1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 teaspoon sugar
1/4 teaspoon sesame oil



Chicken and Vegetables:
1-1/2 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon dry sherry
1 pound boneless,skinless chicken breasts ,
cut into 2 inch strips.
6 tablespoon oil,divided
6 to 8 dried red chilies
1/4 cup unsalted dry roasted peanuts
1 (8 oz) can sliced water chestnuts
1 green or red bell pepper cut into 3/4 inch
pieces
1 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger root
1/4 cup sliced green onions

In a small bowl, combine sauce ingredients; set aside. In a medium bowl, combine cornstarch, soy sauce, and sherry; mix well. Add chicken; toss gently to coat. Set aside In large non-stick skillet or wok, heat 2
tablespoon oil. Add chilies and peanuts stir fry until peanuts start to brown.Remove peanut mixture from skillet; set aside.Heat 2 tablespoons oil in the same skillet.

Add chicken mixture; stir fry until chicken is no longer pink in center. Remove chicken from skillet; set aside. Heat remaining oil in same skillet, add water chestnuts, bell pepper garlic and ginger; stir-fry 1 minute. Stir sauce; add to vegetables. Cook, stirring constantly, until sauce is thick and bubbly. Return chicken, chilies and peanuts to skillet. Add green onions; heat thoroughly, stirring occasionally.
Serves 4 to 6.
Google it!
I really like my recipe for kung pao. I like it with shrimp but I have made it with chicken as well.

3T (Tablespoon) hoisin sauce
1T dry sherry
1tsp of sugar
1/2 tsp - 1 tsp chili paste (I find this in a tube in the refridgerated section. It is different from chili saice)
1 egg white
1 T cornstarch
3/4 lb of uncooked medium shrimp ( I use cooked shrimp or 1 LB of boneless skinless chicken chopped into bite size pieces)
1T oil (I use peanut)
1/2 tsp ginger root (peeled and minced)
1 garlic clove (peeled and minced)
1/4 cup of dry roasted unsalted peanuts

1. In small bowl, combine hoisin sauce, sherry, sugar and chili paste. Mix well.
2. In medium bowl, combine egg white and cornstartch. Beat well. Add shrimp (or chicken). Mix well to coat.
3. Heat oil in large skillet over medium high heat until hot. Add shrimp (or chicken), ginger and garlic. Cook and stir 2-3 minutes or until shrimp turns pink. This will take longer for chicken to be completely done. Add sauce mixture and stir 1 or 2 minutes or until shrimp (or chicken :)) are well coated.
4. Stir in peanuts.
Check this out www.allrecipes.com
peanut oil
chicken's breast meat
peanut
leek
garlic
ginger
red pepper(the pepper from Mao xian in Si Chuan Province is the best in the world)
hot chilli
corn starch
carrot
capsicum
an egg(except the yellow part)
salt
bit sugar
rice vineger
bit soy sauce//
KUNG PAO CHICKEN

4 boneless breast halves
1 egg white
1 tsp. cornstarch
1 tsp. soy sauce
1/2 tsp. salt
1 lg. green bell pepper
1 med. onion
1 tbsp. cornstarch
1 tbsp. cold water
1 tbsp. dry white wine
1/2 tsp. sugar
1/4 sesame oil
2 tbsp. vegetable oil
1 clove garlic, crushed
1 tsp. finely chopped ginger root
2 tbsp. Hoisin sauce
2 tsp. chili sauce
1/2 c. chicken broth
1/2 c. roasted peanuts
Dash of white pepper

Cut chicken into 3/4 inch pieces. Mix egg white, 1 teaspoon cornstarch, the soy sauce, 1/2 teaspoon salt and the dash of white pepper in medium glass or plastic bowl, stir in chicken. Cover and refrigerate 30 minutes. Cut bell pepper into 3/4 inch pieces. Cut onion into 8 pieces. Mix 1 tablespoon cornstarch, water, wine, sugar and sesame oil.
Heat wok until very hot. Add vegetable oil, rotate wok to coat side. Add onion, garlic and ginger root, stir-fry about 1 minute or until onion is light brown. Add chicken, stir fry until chicken turns white. Add Hoisin sauce and chili paste, cook and stir 30 seconds. Stir in broth, heat to boiling. Stir in cornstarch mixture, cook and stir until thickened. Add bell pepper, cook and stir 30 seconds. Sprinkle with peanuts. Serve over cooked rice.




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