【Kung Pao Chicken】
by MaomaoMom
A spicy lover’s dream, this legendary Chinese dish is from Hunan province, known for its natural beauty and local people’s love of red hot chilli peppers.
Cook time: 10 minutes
Stand time: 24 hours
Level: Easy
Serves: 6 servings
Ingredients:
1) 340g chicken breast, 1/3 tsp salt, 2 tsp corn starch, 1.5 tbsp water;
2) 1/3 cup (55g) roasted peanuts or cashew nuts;
3) 2 tbsp olive oil , 6-10 dry chili , 1-2 tsp peppercorn (Picture 1);
4) 1 green onion chopped, 5 cloves garlic peeled and sliced, 5-10g fresh ginger sliced (Picture 2);
5) 1 tsp sugar, 1 tbsp light soy sauce, 1tsp dark soy sauce, 2 tsp Yummy House soy sauce, 1 tsp vinegar, 1 tsp corn starch, 3 tbsp water, all ingredient in a small bowl and mix well (Picture 3)
6) 1 tsp sesame oil.
Directions:
1: A day ahead, dice chiken breast into very small pieces and place in a continer. Add the rest ingredients of Ingredient 1), mix well (Picture 4), cover and store in the fridge overnight.
2: Non-stick frying pan on high heat, add in 2 tbsp olive oil, dry chili and peppercorns (Picture 5), sauté until light brown. Add in diced chicken breast sauté until turn to white colour, about 1-2 minutes.
Have you ever considered about adding a little bit more than just your articles? I mean, what you say is valuable and all. Nevertheless think about if you added some great visuals or videos to give your posts more, “pop”! Your content is excellent but with pics and clips, this site could definitely be one of the very best in its niche. Good blog!
Only wanna comment on few general things, The website design and style is perfect, the content material is very fantastic. “I delight in men over seventy. They always offer one the devotion of a lifetime.” by Oscar Fingall O’Flahertie Wills Wilde.
I have learn several just right stuff here. Definitely worth bookmarking for revisiting. I wonder how much attempt you place to create this sort of fantastic informative website.
Thanks for all your efforts that you have put in this. very interesting information.