Kung Pao Chicken
MEDIUM 30 MINUTES
• 1 pound chicken breast
• 1 can (8 oz) water chestnuts
• 1 tbsp diced carrots
• 1 tbsp chopped green onion
• 1 stalk of celery
• 1 shallot (sliced)
• ¼ tsp chopped garlic
• ¼ tsp grated ginger
• 2 tsp chili bean paste
• 1 tbsp roasted peanuts
• ¼ tsp salt
• ½ tsp sugar
• 1 tsp soy sauce
• ¼ tsp corn starch
• a pinch of pepper
• a dash of sesame oil
• ½ tsp soy sauce
• 1 tbsp vinegar (prefer Chinkiang vinegar)
• 1 ½ tsp sugar
• ¼ tsp cornflour
• a dash of sesame oil
1 Dice water chestnuts. Trim off the hard fibers of celery, rinse them & cut into dices.
2 Wash chicken breast and wipe dry. Cut into dice and add in marinate. Marinate for 30 minutes.
3 Mix seasonings until sugar dissolves.
4 Heat 2 tbsp oil in a wok, stir fry chicken dice until almost done. Remove chicken from wok, drain out excessive oil. Place chicken on a plate for later use.
5 Heat 2 tbsp oil in a wok, stir in celery, water chestnut and carrot dices, stir for a while. Remove vegetables from wok and place them on a plate.
6 Heat 2 tbsp oil. Saute chopped garlic, grated ginger, shallot slices and chili bean paste. Add in diced chicken and splash a little bit of cooking wine.
7 Pour in seasonings and all the vegetables and stir until done.
8 Sprinkle with chopped green onion and roasted peanuts. Dish up and serve hot.