Hi guys , how's 2014 treating so far ?
Any broken resolutions yet ?
Me ? Good thing I didn't make any lol
So for my first post this year , I'll give you this spicy dish .
I borrowed ( of course ! ) this book from the library ( where else ? ) more than two months ago and so far I've only made the chilli-garlic sauce recipe until now .
Kung pao chicken is a Sichuanese dish made of chicken , chillies , peanuts and Sichuan peppercorns . This dish is relatively mild as long as you stay away from the chillies . Much as I love chili-garlic sauce , I shudder at the thought of eating whole chillies ! Same goes with the Sichuan peppercorns , I love the aroma and the flavor it imparts to this dish but eating it accidentally ? Yikes ! I had to pick them diligently and chucked them .
That pesky matter side , if you want to try this dish , you should , you know , as it was quiet delicious , before adding in the chicken , throw out more than half of the fried Sichuan peppercorns first or grind it before frying . Or you gonna spend your time , just like me , hunting for those small seeds !
Do you like spicy food ?
Recipe adapted from Two Asian Kitchens : Recipes from Australia's Master Chef
My modification in green
80 grams peanuts plus extra for garnish
2 chicken breast , cut into 1.5 cm cubes 420 grams boneless chicken thigh with skin on , 1-inch cubes
12 large chillies or 15-20 small ones
2 tablespoons oil for frying
2 teaspoons Sichuan peppercorns
2 garlic cloves , crushed
1 teaspoon grated ginger 1 1/2 teaspoons
1 bunch spring onion , white part only , cut into 1.5 cm lengths 70 grams ( 1-inch ) plus extra leaves for garnish
For the sauce :
1 tablespoon caster sugar
1 tablespoon Chinkiang vinegar
1 teaspoon sesame oil
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
60 ml chicken broth or water
1 teaspoon cornflour tapioca starch
* Place peanuts on a baking tray and roast in a preheated oven ( 180° ) for few minutes until golden . Set aside .
* Marinate chicken in 1 tablespoon light soy sauce , 1 teaspoon Shaoxing rice wine / sherry or mirin , a dash of ground white pepper and 1 teaspoon cornflour .
* Remove stalks from chillies and shake out the seeds . If using larges chillies , cut then into chunks , if using small ones , leave them whole . In a large pan or a wok , heat oil over medium heat , add the chiliies and the peppercorns . Stir-fry for just a few seconds until peppercorn pop and chillies crisps .
* Add the chicken to the pan , cook until lightly-browned . Add the garlic , ginger and the spring onions and stir-fry for 1 - 2 minutes 4-5 minutes ( take care not to overcook the chicken breast or it'll be dry ) . Add the sauce and stir for a minute or so until thickened and glossy . Stir in the peanuts and serve .