Kung Po Chicken/宫保鸡丁

IMG_9468

2 servings, $1.00 per serving.

Diced Chicken thigh 250g

Diced Celery 4tbsp

Diced Red bell pepper 5tbsp

Diced yellow bell pepper 5tbsps

Diced carrot 3tbsps

Diced Zucchini 5tbsps

Minced Garlic 1 clove

Dried red pepper 4 pieces

Fried peanut 5tbsps

Sauce:

Broth/water 4tbsps

Light soy sauce 1tbsp

Dark sauce 2tsps

Oyster sauce 1/2tbsp

Chicken bouillon 1/4 tsp

sesame oil a few drops

Mix everything for sauce together.

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Marinate the chicken thigh with 1/4 tsp salt, 1tbsp cooking wine, a few pinches of white pepper. Add 2tbsps corn starch and 2tbsps oil and mix well. Marinate the meat for a couple of hours.

Heat up a cooking pan, when it is hot, add 2 cups cold oil, only heat up a little.

Add chicken to the oil when the oil is only warm. (this will make the meat tender)

Cook chicken in the oil high heat for about 3-4 minute, when the chicken is almost done, add the vegetables to the oil and continue to cook for a minute. Use a strainer to get all the food out of the oil.

Leave only one tbsp oil in the cooking pan, add garlic and dried red pepper to it and saute for about 20 seconds.

Add the sauce to the pan bring it to boil then add the chicken and vegetables, mix well.

Add corn starch water to thicken it up a little. Add a few drops of Chinese peppercorn oil and fried peanuts.

 

鸡腿丁250克

芹菜丁4汤匙

红椒丁5汤匙

黄椒丁5汤匙

胡萝卜丁3汤匙

西葫芦丁5汤匙

蒜茸1粒

干红辣椒4个

炸花生5汤匙

酱汁:

肉汤/水4汤匙

生抽1汤匙

老抽2茶匙

素蚝油1/2 汤匙

鸡精1/4 茶匙

麻油几滴

把所有的调料混合在一起。

用1/4 茶匙盐, 1汤匙料酒, 一点白胡椒粉腌鸡大腿。加入2汤匙 玉米淀粉和2汤匙油, 混合均匀。把肉腌几个小时。

加热炒锅, 加2杯冷油, 只加热一点点马上加鸡肉。(这会使肉口感很嫩)

鸡在油里炸约3-4 分钟, 当鸡肉快熟的时候加其他的蔬菜到油里, 一起过一下油约一分钟。用漏勺把所有的食物从油中取出。

在锅里留一汤匙油, 加入大蒜和干红辣椒, 炒20秒左右。

把调味汁加到锅里, 然后加鸡肉和蔬菜, 拌匀。

加入玉米淀粉水勾个薄芡。加入几滴花椒油和炸花生就可以出锅了。

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