Chicken Kung Pao

This is a very cinch dish ..chop chop chop!! but very delicious..Sometimes, instead of chicken I also use squid.

There are 3 parts of ingredients in making this dish

A: The Marinade

Marinade chicken in the following for about 20 min

1 1/2 chicken breast cut in bite size cubes

1 1/2dark soy sauce

pinch of salt (optional)

1 tbsp cornstarch

1 tbsp cooking wine (optional)

1 tbsp water

B The fragrant ingredients 

3 stalks green onions cut into 1 cm pieces

8 thin slices of young ginger

3 cloves of garlic -coarsely chopped

 4-6 dried red chillies cut into 1 cm length -remove the seed for mild taste

1 teaspoon Szechuan peppercorn 

Optional : 1 stalk celery (cut 1/2 inch pieces)

C: :Kung Pao Sauce

1 tbsp chili bean sauce

1/2 teaspoon dark soy sauce

4 tbsp light soy sauce

1/2 teaspoon vinegar

1/2 teaspoon sesame oil

1 tbsp corn starch

1/2 teaspoon sugar

ALTERNATIVELY ...  If you are on the go .. there is an easier option for C . Singlong brand Gong Bao sauce works pretty well..

D: 1/2 cup roated peanuts or cashewnuts

optional : some sweet peas

1. In a work, heat 2 cups of oil. When bubbles form around a wooden spoon immersed in the wok put in the marinated chicken meat and cook until it changes color. Remove and put aside.

2. remove all but 2 tablespoon oil. Put in Szechuan peppercorn and dried chili. Fry until the chili turns dark (not black though). At this point put in all the A ingredients and stir fry. Put the chicken meat back inside the wok. Stir quickly. Put in ingredient B. Stir evenly 1-2 minutes. At the end put in roasted peanuts and sweet peas. Serve with rice .