Thursday, 29 September 2011

Chicken Kung Pao...

700g boneless chicken thighs, cubed
3 tsp soy sauce
1/2 cup Chinese cooking wine
3 tsp sesame oil
2 tsp cornstarch
3 tbsp dark soy sauce
2 tsp brown sugar
2 cloves garlic, minced
2 spring onions, chopped
1 carrot, julienned
peanut oil
1 tbsp cayenne pepper (use less if you don’t want it to spicy)
1/2 cup roasted peanuts
1. Marinate chicken in 3 tsp soy sauce, 2 tbsp Chinese cooking wine, 2 tsp sesame oil and 2 tsp cornstarch for at least an hour.
2. Heat the wok then add peanut oil, add chicken and quickly stir fry in high heat for a minute.  Remove chicken then set aside.
3. Using the same wok add more peanut oil if needed then sauté garlic and cayenne pepper, put in high heat then add the carrots and chicken.
4. Add the remaining Chinese wine, dark soy sauce, brown sugar and peanuts.  Bring to a rapid boil then stir in spring onions.
5. Remove from heat then drizzle sesame oil on top.

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