Home NEWSLETTER COOK THE WORLD - CHINA - KONG BAO

Related Posts

Featured Artist

Kaleb Black

Painter

Kaleb started this adventure 7 years ago, when there was no real voice protecting the environment. His masterpieces promote saving the Earth.

COOK THE WORLD – CHINA – KONG BAO

Ingredients

1 tbsp. cornstarch
4 tbsp. soy sauce
1 lb. boneless, skinless chicken breasts, cubed
3 tbsp. shaoxing (Chinese rice wine)
2 tbsp. sugar
3 tbsp. chicken stock
4 tsp. Chinkiang vinegar or balsamic vinegar
1 tbsp. Asian sesame oil
2 tsp. Chinese dark soy sauce
3 tbsp. peanut oil
12 dried hot red chiles, stemmed, halved crosswise, and seeded
5 scallions, white part only, thickly sliced crosswise
1 large clove garlic, peeled, ends trimmed off, and thinly sliced
1 (12“) piece of ginger, peeled and minced
12 cup shelled raw skinless peanuts

Instructions

Mix together cornstarch and 1 tbsp. of the soy sauce in a medium bowl, add chicken, toss well, and set aside to marinate for 30 minutes. Meanwhile, mix together the remaining 3 tbsp. soy sauce, rice wine, sugar, stock, vinegar, sesame oil, and dark soy sauce. Set aside.
Heat peanut oil in a wok or large nonstick skillet over high heat until just beginning to smoke. Add chiles, half the scallions, garlic, ginger, and chicken and stir-fry until chicken is golden, 3–5 minutes. Add soy sauce mixture and stir-fry until sauce thickens, about 2 minutes. Stir in peanuts. Garnish with remaining scallions.

 

[wpforms id=”6447″ title=”false” description=”false”]

To comment on this story or anything else you have seen on CROWDEEZE, please head on over to our  FACEBOOK  page or message us on TWITTER

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest Posts