Kung Pao Chicken Recipes
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One of the most famous dishes par excellence, which also managed in the German-Chinese cuisine. Anyway, by name. The original 宫保鸡丁 [Gong bǎo jī dīng] court, is a spicy stir fry, which only consists of chicken, peanuts and chillies.
Kung Pao Chicken Recipes
Print Recipe
One of the most famous dishes par excellence, which also managed in the German-Chinese cuisine. Anyway, by name. The original 宫保鸡丁 [Gong bǎo jī dīng] court, is a spicy stir fry, which only consists of chicken, peanuts and chillies.
Ingredients
Servings: 2
Instructions
  1. Cut the chicken breasts into about 2×2 cm cubes, place in a bowl and soy sauce, rice wine, sesame oil and tapioca add. All mix together and leave at least 20 minutes covered in refrigerator to marinate.
  2. pak choi clean and separate the leaves. Cut the fixed lower parts and chop depending on the size of the pak choi again. The wok, make it lightly peanut oil and very hot. Stir-frying The solid parts of pak choi, a little salt, garlic and rice wine until they have become slightly soft, then add the more tender leaves and coincide. Remove from the wok and set aside covered.
  3. Heat the wok again and pour in a little oil. Half of the meat and cook stir fry until it is cooked. The procedure to remove and with the other half of the meat as well.
  4. The Wok wipe and the peanuts roasting in something.
  5. Heat the wok again strong and can be very hot little oil. Spring onions, ginger, garlic and chili stir fry until it smells fragrant. Add the sliced water chestnuts and allowed to warm briefly. Sugar, vinegar, broth, soy sauce, rice wine and sesame oil Add. Mix the tapioca starch with a little water and thicken the sauce with it. simmer briefly until the sauce has thickened slightly. Meat and peanuts add and mix together.
  6. Serve the pak choi on plates and add the chicken on it. Serve with basmati rice.
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