Kung Pao Chicken
Ingredients
Soy Sauce 60 ml
Sugar - White 30 ml
Stock - Chicken 60 ml
Onion - Spring 1 bunch
Ginger 45 ml
Oil - Vegetable 45 ml
Peanuts - Raw White 250 ml
Rice - White 250 ml
Rice - White 250 ml
Corn Starch 60 ml - divided
Oil - Sesame 30 ml
Sambal Oeleck 5 ml - or dash of Taba
Chicken - Thighs 250 grams
Egg - White 1
Sherry 15 ml
Preparation
1.In a medium sauce pan add Water, bring to a boil, stir in the rice, cover and reduce heat to low.
2.If you are using raw peanuts - preheat the oven to 300 - pour the peanuts on a cookie sheet and roast for 15 - 20 minutes. Let cool. Regardless of the type of peanuts you use chop finely in a food processor. Set aside.
3.Put 20ml corn starch in a bowl, add soy sauce and stir into a paste. Add sugar, sesame oil, chicken stock and Sambal Oeleck or a dash of Tabasco. Stir and set aside.
4.Slice Chicken thighs into bite sized pieces.
5.In a separate bowl add egg white and whisk for a moment to break up the proteins (you can keep the yolk for future use or as a treat feed it to the dog or cat). Sprinkle the chicken with the corn starch, and then add to the egg white. Set aside for 15 minutes or so.
6.Remove the white parts of the scallions (spring onions) and quarter length wise, then cut into knuckle length pieces. Chop the green parts into small rounds.
7.Trim the outer skin form the ginger, slice into thin slices and then chop into slivers.
8.In a wok over medium high heat add the oil, letting it heat until hot but not smoking (if a drop of water bounces on the oil it's probably ready). Add the chicken-egg mixture and stir fry until the chicken is cooked - about 3 to 4 minutes. Remove and set aside.
9.Add the Scallions and ginger - stirring for 30 - 40 seconds.
10.Pour in the Soy Sauce mixture and stir until almost boiling.
11.Pour in the reserved chicken and then the reserved peanuts. and heat through
12.Serve on top of cooked rice.
Note:You can substitute chicken breast if you prefer it though I find thighs moister and more tasty. Also feel free to increase/decrease the Sambal Oeleck or Tabasco to your taste. Finally if you substitute chicken stock powder for liquid chicken stock like I did in the video don't forget to add some water - otherwise the meal will be sticker and drier than it should be - still good but though if you forget.
2.If you are using raw peanuts - preheat the oven to 300 - pour the peanuts on a cookie sheet and roast for 15 - 20 minutes. Let cool. Regardless of the type of peanuts you use chop finely in a food processor. Set aside.
3.Put 20ml corn starch in a bowl, add soy sauce and stir into a paste. Add sugar, sesame oil, chicken stock and Sambal Oeleck or a dash of Tabasco. Stir and set aside.
4.Slice Chicken thighs into bite sized pieces.
5.In a separate bowl add egg white and whisk for a moment to break up the proteins (you can keep the yolk for future use or as a treat feed it to the dog or cat). Sprinkle the chicken with the corn starch, and then add to the egg white. Set aside for 15 minutes or so.
6.Remove the white parts of the scallions (spring onions) and quarter length wise, then cut into knuckle length pieces. Chop the green parts into small rounds.
7.Trim the outer skin form the ginger, slice into thin slices and then chop into slivers.
8.In a wok over medium high heat add the oil, letting it heat until hot but not smoking (if a drop of water bounces on the oil it's probably ready). Add the chicken-egg mixture and stir fry until the chicken is cooked - about 3 to 4 minutes. Remove and set aside.
9.Add the Scallions and ginger - stirring for 30 - 40 seconds.
10.Pour in the Soy Sauce mixture and stir until almost boiling.
11.Pour in the reserved chicken and then the reserved peanuts. and heat through
12.Serve on top of cooked rice.
Note:You can substitute chicken breast if you prefer it though I find thighs moister and more tasty. Also feel free to increase/decrease the Sambal Oeleck or Tabasco to your taste. Finally if you substitute chicken stock powder for liquid chicken stock like I did in the video don't forget to add some water - otherwise the meal will be sticker and drier than it should be - still good but though if you forget.
