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Tuesday, February 22, 2011

KUNG PAO CHICKEN AKA SZECHUAN CHICKEN

Kung pao chicken is a classic szechuan dish consists of chicken pieces mixed by a variety of vegetables, peanut and spicy sauce.  

Named after court official, Kung Pao chicken first originated in central-western China and has become very popular in the United States and is in a menu of most Chinese Restuarant. 





The tangy aroma of peanuts and the earthy flavour of chicken, rounded up together with sweet, sour and spicy notes. Curiosity made me try this dish. This dish had a reminiscent of Thai Padprik. Serve with hot rice.


For this recipe I substituted water chestnut with mushroom and peanut with cashew nut. Perfect one meal dish if you want a simple dinner.

INGREDIENTS:

1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks) / Isi ayam dipotong dadu
3 tablespoons roasted peanuts / 3 sdb kacang tanah panggang
8-12 dried red chilies (deseeded and cut into halves) / 8 -12 cili kering dibuang biji dibelah dua.
3 tablespoons cooking oil / 3 sdb minyak masak
5 slices peeled fresh ginger / 5 hirisan halia
2 gloves garlic (sliced diagonally) / 2 ulas bawang putih dihiris meyerong
1 stalk scallion (chopped) / 1 tangkai daun bawang dihiris halus
FOR THE MARINATE:
1 tablespoon corn starch / 1 sdb tepung jagung
2 teaspoons soy sauce / 2 sdt kicap cair
2 tablespoon / 2 sdb sos hoisin 
1 teaspoon oil / 1 sdt minyak
FOR THE SAUCE:
1 1/2 tablespoon light soy sauce / 1 1/2 sdb kicap cair
1 teaspoon dark soy sauce / 1 sdt kicap pekat
1 teaspoon sugar / 1 sdt gula
1/4 teaspoon black vinegar / 1/4 sdt cuka hitam
2 tablespoons water / 2 sdb air
1 teaspoon corn starch / 1 sdt tepung jagung
METHOD:
  1. Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
  2. Mix the sauce ingredients in a small bowl and set aside.
  3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
  4. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
  5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
  6. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
  7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
  8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
  9. Add in the scallions and stir evenly.
  10. Dish out and serve hot with steamed white rice.
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Resipi ini amat popular dikalangan masyarakat cina dan merupakan menu popular di restuarant cina di amerika dan united kingdom. Asal dari bahagian barat cina dan dinamakan dari ketua tentera. bagi saya resipi ini terdapat persamaan dengan pakprik thai. memang sedap dimakan bersama nasi. bezanya dengan pakprik ialah resipi ini dimasukkan kacang tanah panggang atau pun gajus berserta sayuran. Ayam diambil bahagian dada dan didadu. sedap dan mudah dibuat.
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Next Post - Mochi Kacang Merah


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2 comments:

hOtMaMa said...

harus dicuba nie kak... nampak mcm simple je cara nak buat tu.. hehe!

Paty's Kitchen - Cook with passion. said...

Salam Hotmama, memang simple lebih kurang Thai Paprik, mudah aje cuma bahan lain sedikit.

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