Saturday, November 7, 2009

Kung Pao Chicken..




boneless, skinless chicken breast, thinly sliced or chunk.
chili
onion
celery
salt
black pepper
onion powder
soy sauce
garlic
ginger
1 tablespoons rice wine
1 tablespoons rice vinegar
4 tablespoons hoisin sauce
5 tablespoons olive oil
1 tablespoon cornstarch


Combine the rice wine, olive oil, soy sauce, salt and cornstarch and marinade chicken for 30 mins.



Bring olive oil to almost smoking temperature.
stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 1 min or till the chilies turn dark.
add the chicken and stir-fry for 1 to 2 mins until golden in color.
Add the sauce and bring to a boil.
Add the peanuts. (optional)
thicken with corn starch if desired and continue to cook until glossy.


serve with white rice

enjoy with sweet Riesling Wine.

1 comment:

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