Saturday, April 30, 2016

Kung Pao Chicken


Hello Peeps......hope you all are doing good in this scorching heat. This year we the Kolkatians too are facing the harsh summer heat. Usually we don't face such kind of summer. So, what you all are doing to beat the heat? I usually drink lot of water to prevent myself from getting dehydrated.  

Moreover, I like to keep my refrigerator stuffed with some homemade drinks and Ice-cream. Ohhhhh....I love ice-cream like a kid. I know you don't need to be a kid to indulge yourself in a scoop of ice-cream. A helpful advice to all my calorie conscious friends, sometimes it's fine to treat yourself with a scoop. Your tastebuds kindda like it.

This time I'm posting the recipe of Kung Pao Chicken. I made this dish few weeks back and managed to click few pics. This recipe is an American-Chinese Dish but I adjusted it to please our Indo-Chinese tastebuds. 


Kung Pao Chicken is a quick and easy Chinese dish which is ready to serve in less than 30 minutes. The best thing I like in this dish are the roasted peanuts, most Chinese restaurant use the aromatic mouth numbing Sichuan peppers. They give a different flavor to this dish along with the dried chili peppers that I always find irresistible.

The best part of Chinese Cuisine is that you can tweak it the way you want. It's not necessary you need to follow the recipe as it is. You can add or subtract the ingredients to your liking. 

So, let's begin with the recipe:



Ingredients:

1. Boneless Chicken: 1 cup
2. Dry red chillies: 4-5 
3. Garlic Cloves (minced): 7-8
4. Ginger (minced): 1/4 tsp
5. Dry roasted Peanuts: 1/4 cup
6. Oil: for cooking

For Marination:

1. Soy sauce: 1 tbsp
2. Rice Vinegar: 1 tbsp
3. Cornstarch: 2 tbsp

For Sauce:

1. Vinegar: 2 tsp
2. Soy sauce: 1 1/2 tsp
3. Sugar: 1 tsp
4. Cornstarch: 1 tsp

Method:

1. Marinate the boneless chicken pieces with the ingredients mentioned under for marination.

2. Heat oil in a wok on medium-high heat. When the oil is hot enough add the marinated chicken pieces and fry them until they are half-cooked. 

3. Take out the fried chicken pieces in a plate and set them aside.

4. Take a bowl and mix all the ingredients mentioned under "For Sauce". 

5. In the same wok add more oil if required and add the dry red chilies, minced garlic and minced ginger. Stir continuously until  you smell the spicy aroma of dry chilies. Take care not to burn them.

7. Add the chicken pieces to the wok and stir quickly. 

8. Now it's time to add the sauce and stir well with a spatula until all the chicken pieces gets nicely coated with the sauce.

9. Add the roasted peanuts and green onions (if you like). Take it out on a serving plate and serve hot with steamed rice. Enjoy!!




Note:


For regular updates just click the "Like" button on my Facebook page: https://www.facebook.com/pages/Flavors-Of-My-Plate/737185573034586?ref=hl

You can also follow me on:
Twitter: https://twitter.com/flavorsofmyplat

If you want the recipe in Bengali, Gujarati, Hindi, Tamil, Telugu, Urdu (or any other language) click on the Google Translate button on the left side.

1 comment: