Sunday, January 8, 2012

Kung Pao Chicken 宫保鸡丁


Ingredients
  • 2 cloves garlic, minced 
  • 1/2 lb chicken thigh, cut into 1/2" to 1" pieces
  • 1 carrot, cut into small cubes
  • 2 stalks celery, cut into small cubes
  • 1/4 cup roasted nuts (peanuts or almonds), cut into small pieces
  • 2-4 dried chilies (remove seeds)
  • 1 tablespoon cooking oil
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon dark soy sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black vinegar

Method
  • In a heated frying pan, add oil, and fry garlic until fragrant.
  • Add chicken, and fry until half cooked.
  • Add carrots and celery, and fry until almost cooked.
  • Add the chilies, soy sauce, dark soy sauce, black vinegar and sugar. Fry until cooked.
  • Mix in nuts and serve.



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