Kung Pow! ChickenFrom alisdhair 5 years ago
- 1 ½ lbs. of chicken breast meat shopping list
- 3 tbls. of aged soy sauce shopping list
- ¼ cup of rice wine vinegar shopping list
- 3 tbls. of vegetable oil shopping list
- 3 tbls. of cornflour shopping list
- ¾ cup of peanuts shopping list
- 1 ½ cup of flour shopping list
- --- DARK chicken SAUCE--- shopping list
- 1 quart of dark chicken stock shopping list
- 2 cups of demi-glaze shopping list
- 2 carrots shopping list
- ¼ bunch of celery shopping list
- 1 med onion shopping list
- 1 cup of mushroom pieces shopping list
- bell pepper trimmings shopping list
- Half an oz. of fresh ginger shopping list
- 2 tbls. of honey shopping list
- Pale roux shopping list
- ---STIR FRY--- shopping list
- Half a bunch of celery shopping list
- 1 bunch of scallions shopping list
- 1 cup of fresh tender snow peas shopping list
- 2 red bell peppers shopping list
- Dried schezwan red peppers shopping list
- More toasted peanuts (very crisp) shopping list
- More chopped fresh ginger if you like it that much shopping list
- Fresh minced garlic shopping list
- Peanut oil and a wokish type sauté pan shopping list
How to make it
- FOR CHICKEN: Cut the chicken into 1 ½ inch long and half an inch thick strips. Mix the soy sauce, vinegar, oil and cornflour together and set the chicken to soak for an hour.
- Put the peanuts and the flour into a food processor and chop them till the peanuts are evenly reduced to the texture of a coarse grained sand. Completely coat the chicken with this mixture and deep-fry it in oil, but do not let the nuts burn...and they will if you are not on the ball!!!
- FOR THE SAUCE: Cut up the carrot, celery, onion and combine them to the stock in a large sauce pan, along with the pepper and mushroom scraps and set it over a moderate flame to cook for about 30 minutes. Add the ginger, demi-glaze and the honey and cook a further 30 minutes at a gentle pace. Thicken slightly with the roux and strain well.
- FOR THE STIR FRY: Cut the celery into thin diagonals, cut the scallions into long thin slivers, cut the bell peppers into small triangles and leave the peas be.
- Heat the pan until it is extremely hot, add the celery and the peppers and cook them dry for 1 minute. Add enough oil to make things sizzle and then put in the garlic, ginger, and a few of the dried peppers - Cook a minute more then fling in the snow peas and fry away for another 1-2 minutes, tossing it often.
- Add the sauce, scallions and the chicken. Cook it only so long as to nicely tighten it and keep the chicken still somewhat crisp.
- TO SERVE: Serve it with the toasted peanuts sprinkled on top and to further complicate things, I serve it with a cold “salad” made from firm long grained rice, bean sprouts and mushrooms tossed in a sesame oil/plumb vinegar dressing.
The Cookalisdhair Falcarragh, IE
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