Kung Pao Chicken

Kung Pao Chicken is the pride of Asia. It is a stir-fried chicken dish with roasted peanuts, scallions, sherry, and other sauces that brings out that distinctive Asian taste.






Ingredients:

1/2 lb Boneless chicken breasts, diced

4 tbsp cooking oil

1/4 bunch scallions, sliced in 1/2 inch length

1/4 cup peanuts


Marinade

2 tsp Cornstarch

2 tsp Soy sauce

1 tsp Sherry

1 egg white

1/2 tsp Salt

2 tsp ginger, crushed


Seasoning

2 tsp cornstarch

2 tsp sherry

1/2 tbsp Soy sauce

1 tsp Vinegar

1/2 tsp salt

1/2 tsp white Sugar

2 tsp Sesame oil

4 tbsp Peanut oil


Cooking procedure:


1. Combine the marinade ingredients and mix well.

2. Marinate the chicken for at least 3 hours (you may put it in the fridge so that bacteria won't develop)

3. In a hot pan, add the cooking oil and put-in the chicken. Cook the chicken until color turns light brown

4. Add the ginger and scallions and cook for a few seconds.

5. Add peanuts and seasoning then cook until sauce thickens.

6. Turn-off heat and begin plating.

7. Serve hot.

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General Tso's Chicken

General Tso's chicken  is deep-fried cubed chicken cooked in sweet and spicy sauce. This dish is  popular in North America. This dish consists of dark-meat pieces of chicken that are battered, deep-fried and seasoned with ginger, garlic, soy sauce, rice vinegar, and Chinese cooking wine.




Ingredients:

1 1/2 lb chicken, cubed

1 piece raw egg

1 cup flour

5 stalks bok choy, sliced

1 green bell pepper, cut in strips

1 red bell pepper, cut in strips

¾ cups water

3 tbsp dark soy sauce

3 tbsp cornstarch

2 cups cooking oil

2 cloves garlic, minced

1 tsp ginger, shredded

2 tbsp whole peppercorns

3 tbsp vinegar

3 tbsp Chinese cooking wine

2 tbsp Chinese chili paste with garlic

3 tbsp sugar

1 tsp hoisin sauce



Cooking procedure:


1. Crack the egg and place in a bowl then beat until white and yolk are fully distributed.

2. Dip the chicken in beaten egg then dredge in flour

3. Deep fry the chicken until color turns light brown then set aside

4. In bowl, combine water, soy sauce, cornstarch, vinegar, wine, sugar, hoisin, chili paste, peppercorns

5. In a heated Wok, put 1 tsp of oil then sauté garlic and ginger

6. Add the peppers and bok choy then Stir fry for 1 min

7. Add sauce (ingredients combined in a bowl in number 4) and deep-fried chicken cubes then cook until sauce thickens

8. Turn off the heat. Serve hot.

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