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Kung Po Chicken

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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 only took place during 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:

Seasoning:

Sauce:

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 spring onion for later use

  3. Heat the oil and cook the chicken in the wok, wait until it changes colour but make sure it is entirely cooked.  Save for later use

  4. Heat the wok with oil, stir-fry the chilli peppers until they reach a dark red colour, add spring onions and chicken and mix well

  5. Add sauce mixture to the chicken, keep stirring until the sauce thickens

  6. Add peanuts and mix well

Last modified : 18 November 2011
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