Kung Pao Chicken Recipe
Ingredients :
1/2 kg 2 1/2 cup 1 teaspoon 1/2 1/2 4 Seasoning 2 tablespoons 1 tablespoon 1 tablespoon 1 teaspoon 1/2 teaspoon 1 teaspoon 1/2 teaspoon Marinate 1 1/2 tablespoons 1 tablespoon 1 tablespoon	Boneless chicken breast, remove skin and cubed Whole Chinese hot dried peppers Peanuts, roasted Fresh ginger, minced Red pepper, cubed Green pepper, cubed Scallions, chopped Soy sauce Chinese rice wine or Sherry Sugar Cornflour Salt Sesame oil White vinegar Cornflour Water Soy sauce
Method : Mix the chicken, water, cornflour and soy sauce and marinate for 1/2 hour. Mix the seasoning sauce and set aside. Heat a little oil in a wok and stir fry the chicken until it is cooked, remove and set aside. Heat a little oil in a wok, stir fry the red pepper until they turn slightly black. Add the fresh ginger and stir fry for about 10 seconds, stirring constantly. Add the seasoning sauce, stirring until thick. Add the cooked chicken, stir until thoroughly heated. Add scallions, green and red peppers and cook for 1 minute. Turn off the heat, add peanuts, mix well and serve over white steamed rice.