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Curry Photos & Videos => Pictures of Your Curries => Topic started by: Geezah on April 08, 2016, 07:33 PM

Title: Chicken Kung Po
Post by: Geezah on April 08, 2016, 07:33 PM

(http://i1224.photobucket.com/albums/ee379/Geezah-Brewery/IMG_20160408_185924944_zpsihrxllmt.jpg)

Was pleasantly supprised.... very nice.

Title: Re: Chicken Kung Po
Post by: Geezah on May 20, 2016, 10:33 PM

Made this again tonight..... very tasty.

(http://img.photobucket.com/albums/v376/addy1/IMG_20160520_183632929_zpspll6jstr.jpg)

Title: Re: Chicken Kung Po
Post by: Garp on May 21, 2016, 11:52 AM

Looks nice, Geezah.

You got a recipe to share?

Title: Re: Chicken Kung Po
Post by: Geezah on May 21, 2016, 09:07 PM

4 chicken thighs cut in to strips
I add 1/2 tsp msg, 1/2 tsp salt and 1 tbsp of cornflower to the chicken and rub in evenly.

Dice up 1/2 a medium brown onion and gently fry until translucent.
Add 1tsp of crushed sezchuan pepprcorns
Add 1 tsp of minced ginger & 1 tsp of minced garlic & 1-2 green finger chillis finely diced and cook for further 2 minutes then add the chicken & 1 chopped spring onion.

Cook chicken until 'nearly done' then add the Kung Po sauce.

Add 75g of cashew or peanuts and cook for 3-4 minutes.

Garnish with another chopped spring onion & serve.


Kung Po Sauce:
Sugar: 5 tbsp
Shao Xing Rice Wine: 2 tbsp
Cayene Pepper Powder/Chili Pepper: 1 tsp (optional)
Light Soy Sauce: 3 tbsp
Dark Soy sauce: 2 tbsp
Salt: 1/2 tsp (optional)
Unsalted Chicken Stock/Water:  150 mL
Black Vinegar: 4 tbsp

I generally make up more sauce as we like it saucey ;)