|Prep cooking for Szechuan Ma Po Tofu and Kung Pao Chicken|
Here is my version of this original Kung Pao Chicken recipe which was submitted by Arlena on AllRecipes.com.
1 pound skinless, boneless chicken breast halves - cut into chunks
1 whole yellow onion, coarsely chopped.
1 bell pepper, coarsely chopped
1 Cup slivered carrots
4 tablespoons white wine
|Kung Pao Chicken, Szechuan Ma Po Tofu and Basmati|
6 tablespoons sesame oil, divided
4 tablespoons cornstarch, dissolved in 4 tablespoons water
2 ounces hot chili paste
2 teaspoon distilled white vinegar
4 teaspoons brown sugar
6 green onions, chopped
3 teaspoons crushed garlic
1 (8 ounce) can water chestnuts, rinsed and drained
8 ounces chopped peanuts
To Make Marinade: Combine 2 Tablespoons wine, 2 Tablespoons soy sauce, 2 Tablespoons oil and 2 Tablespoons cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To Make Sauce: In a small bowl combine 2 Tablespoons wine, 2 Tablespoons soy sauce, 2 Tablespoons oil, 2 Tablespoons cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Heat chicken on high in a large skillet until meat is white, then reduce heat. Meanwhile, heat sesame oil and soy sauce in a wok on high. Stir in bell pepper, onion, and carrots and stir fry until slightly limp. Add green onions and bean sprouts and continue stirring for 2 minutes. Add in the chicken with marinade and sauce, and simmer for 5 minutes.
Goes well with Riesling or beer.
...uhhh, hopefully that says "Bon appetit!" in Mandarin. If not, let me know.
--The Daily Fitchett, 2/28/11.