Originally posted by Ahmet@Aug 18 2004, 05:43 AM
a Kon-bao csirke receptjét?
Netten van:
(Google: kung pao chicken recipe )
Kung Pao Chicken
(A spicy Szechuan dish made with diced chicken, peanuts and chili peppers. It is named after a Kung Pao or court official)
Serves 4 - 6
Ingredients:
1 chicken (about 2 lbs) or 1 lb of chicken breasts
8 dried red chili peppers
1/2 cup skinless roasted peanuts (unsalted)
1 slice ginger
1 garlic clove, peeled and sliced
1 1/2 Tbsp cornstarch
1 1/2 Tbsp cold water
1 Tbsp soy sauce
Sauce
2 Tbsp dark soy sauce
1 Tbsp dry sherry
1 Tbsp sugar
1 tsp cornstarch
1/2 tsp salt
a few drops sesame oil
2 - 4 cups oil for deep-frying
3 1/2 Tbsp oil for stir-frying
Directions:
Remove all the bones from the chicken and cut into 1-inch cubes. Add the soy sauce, cornstarch and water, Marinate the chicken for 30 minutes.
While the chicken is marinating, prepare the vegetables. Peel and slice the ginger, and remove the tips and the seeds of the dry red peppers. Cut into 1-inch chunks.
Mix the sauce ingredients and set aside.
Heat wok and add 1 - 1 1/2 tablespoons oil. Stir-fry the peanuts until they turn golden, remove and set aside to cool.
Heat wok and add oil for deep-frying. Carefully slide the chicken into the wok, and deep-fry the chicken for about 1 minute. Remove the chicken and drain off the oil.
Heat 2 tablespoons of oil in wok. Add the dry red peppers and stir-fry until they turn dark. Add the ginger and chicken, stir-frying rapidly. Give the sauce a quick re-stir and add to the wok. Stir until the sauce is thickened and mix together with other ingredients. Add the peanuts and mix just before serving.
Reader Reviews:
Rating: 5 out of 5 stars
Comments: Very good taste, quick preparation.
nem ir bogyot!
itt egy masik:
1 pound boneless-skinless chicken breasts
1 egg white
1 tablespoon corn starch
dash of white pepper
8 medium Thai peppers ( dried)
1 large green pepper cut into squares
1 medium onion cut into bite size pieces
2 stalks of celery cut on the diagonal
1 can water chestnuts, drained
***Sauce***
4 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons sesame oil
3 tablespoons Hoisin sauce
3 tablespoons oyster sauce
1 tablespoon peanut oil (or as needed)
1/2 cup dry roasted, unsalted peanuts
Cut chicken into bite size pieces-mix together egg white, corn starch, white pepper and soy sauce in a glass bowl. Add chicken, coating well. Cover and refrigerate for 30 minutes. In a separate bowl or plate, combine the green pepper, onion, drained water chestnuts and celery. Set aside. Mix together the sauce ingredients-set aside. In a wok or large frying pan heat 1 Tbsp peanut oil over med. high heat. Stir-fry the Thai peppers until lightly browned. Add chicken and cook stir-frying until the chicken is almost cooked through. Add the vegetables-stir-fry for a few minutes. Add sauce ingredients and heat for a few minutes to combine the flavors. Sprinkle the peanuts over. Serve over rice. (I always wait until I have put the chicken mixture over the rice before sprinkling the peanuts over.) Also, the Thai peppers can be decreased according to taste.
bogyo= water chestnut?
magyarul:
sulyom (Trapa natans)
Más néven: vízigesztenye
ez az?