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Kung
Po Chicken
Kung Po
Chicken, one of the most well known Sichuan Cuisines, can be traced back to
the Qin and Han Dynasties, although its recognition as a distinct regional system took
place only in the Song Dynasty. Sichuan Cuisine is famous for its distinct and various
flavours. With the
exceptional hot chilli flavour, Kung Po
Chicken is one of the best Sichuan dishes one can get.
Ingredients
ท 300g Golden Double Happiness chicken breast
ท 4 red hot chilli peppers
ท 2 stock of Spring Onion
ท Half cup of Peanuts
Seasonings:
ท 1
teaspoon of
Tate
And Lyle sugar
ท Half
teaspoon of cooking
Salt
ท 1
teaspoon of
Kingsford
cornstarch
ท 1
teaspoon of
Gold Plum Pure
Rapeseed Vegetable Oil
ท 1
egg
Sauces:
ท 1
teaspoon of
Amoy Light soy sauce
ท 1
teaspoon of Gold Plum China Wheat Starch
ท 1
portion of egg white
ท 1
teaspoon of
Meechun
white vinegar
ท 1
teaspoon of
Gold
Plum Pure Sesame Oil
ท 3
teaspoons of water
Cooking
Method:
1. Diced
chicken, mix with seasonings and marinate for 30 minutes
2. Clean the
red chilli pepper
and remove the top bit and put in the same plate with scallion for later use
3. Heat the
oil and cook the chicken in the wok, wait until it changed colour but yet
entirely cooked and save it for later use
4. Heat the
wok with oil, stir-fry the chilli pepper
until they are dark red, add scallions and chicken and mix well
5. Add sauce
mixture, add it to the chicken, keep stirring until the sauce thickened
6. Add
peanuts and mix well |
