Tuesday, November 20, 2012

Kung Pao Chicken: Let's get cooking!!

I had a good one week break from work last week. Maybe ada yang noticed that suddenly my instagram and facebook uploads were surging. Haha. Well.. memang banyak leisure time when staying at home kan. Especially when I have done the house chores in the early morning. And.. of course,  when I have a husband with great helping hands (do you know my husband cooks too? He aspires to be in Masterchef! )

Oklah, today I wanna share the recipe of Kung Pao Chicken, one of my fave dishes especially when going to chinese muslim restaurants. 

But I must warn those who dislike hot dishes - this can be a bit biting to your tastebuds.

Tapi sedap :D hehe.

Ok mari mulakan.

1. Marinate the chicken. Ingredients:
   a) 3 tbsp of oyster sauce
   b) 1.5 tbsp of corn flour
   c) about 500 g of chicken breast

  Mix them well and leave for 30 minutes. Heat the frying pan with cooking oil mixed with a bit of sesame oil. Fry the chicken until the color is golden brown. Then take it out from the pan. Use about 4 tbsp of the oil from the frying for sauté-ing the garlic and ginger later.

2. The sauce. Mix well all the ingredients below in a bowl:
   a) 1 cup of chicken stock (you can use the cube)
   b) sweet soy sauce. I like it sweet so I used like 5 tbsp.
   c) 2 tbsp of chilli sauce
   d) honey. Can be substituted with sugar
   e) 1 tbsp of corn flour. If you wish to make the gravy less thicker,  use less corn flour
   f) salt to taste

3. The sauté-ing ingredients. You will need:
   a) 3 large cloves of garlic
   b) 1 inch of ginger
   c) 5 dried chillies (or more if u like it hotter). Cut them into halves. Get rid of the seeds if you want.
   d) half capsicum, diced. I used red. You can choose the yellow or the green too. Adds colors to the dish.
   e) sliced carrots
   f) peas (you can definitely substitute this with your other favourite greenies)
   g) grilled cashew nuts, about half a cup

Ok now let's begin our cooking!

Pound the garlic, the ginger and a few dried chilli halves together. Sauté them for a few minutes. Then add in the remaining dried chillies. Let them fry for a while.

Add in the capsicum and the carrot. Stir the mixture well, and then add in the sauce (item #2). You will notice the gravy will thicken in a short while. 

Then add in the fried chicken. Stir well.  Then comes the peas, and lastly,  the cashew nuts.

Don't forget to taste your dish. Do some adjustments on the sugar-salt balance according to your preference :)

And now, your Kung Pao Chicken is ready to be served!

Syebu and Khai, hope this recipe works for you :)

No comments: