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Chinese cuisine has made a great contribution to the world of food. The enduring popularity of Chinese food has a lot to do with the creative variety of fresh ingredients that are used. Meat, rice, noodles, vegetables and seasonings combine in so many ways to create dishes ranging in taste from subtle to spicy to screaming hot! Careful attention is paid to appearance, flavour, texture and fragrance, making Chinese dining a satisfying adventure for your senses!
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Chinese Cooking
Kung Pao Chicken

Kung Pao Chicken      "Kung Pao Chicken" is available in PDF format print friendly version
A dish known for its spicy kick. Serve over rice or noodles.
 
Prepared chicken broth2/3 cup150 mL
Cornstarch1 1/2 tbsp.25 mL
Soy sauce2 tbsp.30 mL
Hoisin sauce2 tbsp.30 mL
Dry sherry2 tbsp.30 mL
Chili paste (sambal oelek)2 tsp.10 mL
 
Egg white (large)11
Cornstarch1 tbsp.15 mL
Sesame oil1 tsp.5 mL
Boneless, skinless chicken breast halves (about 4), cut into 3/4 inch (2 cm) cubes1 lb.454 g
 
Cooking oil, for deep-frying
 
Cooking oil1 tbsp.15 mL
Cubed red, yellow and/or green peppers, cut into1 1/2 cups375 mL
3/4 inch (2 cm) pieces
Diced carrot1/2 cup125 mL
Diced celery1/2 cup125 mL
Diced onion1/2 cup125 mL
Garlic cloves, minced (or 1/2 tsp., 2 mL, powder)22
Finely grated peeled gingerroot1 tsp.5 mL
Green onions, cut into 1 inch (2.5 cm) pieces22
 
Roasted peanuts, coarsely chopped1/2 cup125 mL
 
Stir broth into cornstarch in small bowl. Add next 4 ingredients. Stir. Set aside.

Beat next 3 ingredients with fork in medium bowl. Add chicken. Stir until coated.

Deep-fry, in 2 batches, in hot (375°F, 190°C) cooking oil for 3 to 4 minutes, stirring to separate pieces, until golden brown. Remove with slotted spoon to paper towels to drain. Keep warm.

Heat wok or large frying pan on medium-high until very hot. Add second amount of cooking oil. Add next 7 ingredients. Stir-fry for 3 to 4 minutes until tender-crisp. Stir broth mixture. Stir into vegetable mixture for about 30 seconds until boiling and thickened. Add chicken. Stir until coated with sauce and heated through.

Sprinkle with peanuts. Makes 6 cups (1.5 L). Serves 4 to 6.
 
1 serving: 511 Calories; 31.2 g Total Fat (16.4 g Mono, 9.5 g Poly, 3.4 g Sat); 66 mg Cholesterol; 24 g Carbohydrate; 4 g Fibre; 34 g Protein; 907 mg Sodium
 
 
 
Reprinted from Chinese Cooking © Company's Coming Publishing Limited

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