Saturday, 18 February 2012

Cook like a winner

Found a recipe on the internet. Sounded interesting. Started to make it. Not quite right. Followed some ideas and found the recipe to be a quasi- version Americanised beyond recognition. Fiddled about. Now have a bigger, better, and more accurate version. The whole thing is delicious though. This dish is meant to be really hot and fiery. Adjust the chilli influence to suit the diners.

Kung Pao Chicken
4 servings
Ingredients


¼ cup Chinese rice wine
1 Tablespoon light soy sauce
400g chicken meat, diced
1 cup celery pieces
1 cup shredded cabbage
1 cup sliced carrots
½ cup sliced water chestnuts
1 cup diced red capsicum
1 cup diced green capsicum
¼ cup mayonnaise, divided into halves
¼ cup smooth peanut butter
1 tablespoon tomato paste
1 Tablespoon vinegar
2 teaspoons chilli flakes or hot chilli paste
2 cloves garlic, minced
1 Tablespoon minced ginger
Dash of sesame oil
1 cup unsalted peanuts



Method


1. Marinade the chicken in the Chinese rice wine and soy sauce for one hour.

2. Cook the vegetables until crisp-tender. Keep warm.

3. Create the sauce by combining half the mayonnaise with the peanut butter, tomato paste, vinegar, garlic, ginger and chilli until well blended.

4. Cook the sauce for 1 minute stirring all the time.

5. Add the chicken and cook for 2 minutes, stirring frequently.

6. Add the remaining mayonnaise.

7. Cook 5 to 7 minutes or until the chicken is cooked and the sauce is thickened, stirring frequently to scrape up browned bits from the bottom of the pan.

8. Add the vegetables.

9. Add some sesame oil and stir through.

10. Add the peanuts. These may be stirred through or left on top.

11. Serve over rice.

Have not quite got the hang of formatting this at this stage.

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