Kung Pao Chicken @ Gong Bou Chicken

Salam di pagi khamis buat semua.... ada yg berpuasa? alhamdulillahh.. mudah2an kita sama2 mendapat ganjaran dari Allah swt. Arini aku paparkan menu chinese. Istilah kat ateh tuh maknanya sama ajer. cume berbeza sedikit dr segi kandungan bhn2... resepi ceduk dari sini. Di dapur Tummy juga ada. untuk versi melayu bleh lihat n3 Kung Pao Chicken yang pernah aku buat sebelum nih. Selamat mencube dan selamat meneruskan ibadah sunat puasa! :)

Recipe: Kung Pao Chicken (宫保鸡丁)
Ingredients:

• 1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks)
• 3 tablespoons roasted cashew nuts or peanuts
• 8-12 dried red chilies (deseeded and cut into halves)
• 3 tablespoons cooking oil - hana campur sesame oil
  
• 5 slices peeled fresh ginger
  
• 2 gloves garlic (sliced diagonally)
  
• 1 stalk scallion (chopped)

For the marinate:

• 1 tablespoon corn starch
  
• 2 teaspoons soy sauce
  
• 1 teaspoon sesame oil

For the sauce:

• 1 1/2 tablespoon light soy sauce
  
• 1 teaspoon dark soy sauce
  
• 1 teaspoon sugar
  
• 1/4 teaspoon apple vinegar - resepi asal black vinegar
  
• 2 tablespoons water
  
• 1 teaspoon corn starch

Method:

• Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
• Mix the sauce ingredients in a small bowl and set aside.
• 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.
• Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
• Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
• Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
• Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
• Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
• Add in the scallions and stir evenly.
• Dish out and serve hot with steamed white rice.

Cook’s Notes:

1. You can use the same recipe and substitute chicken with shrimp, scallops, or even vegetables for a vegetarian dish.
2. As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly. If the sauce tastes too salty, add some more sugar and water. If it’s not salty, add a little salt to taste.