Many people questioned if Food Blogger knows how to eat do they really know how to cook? Let me tell you, my principle as a food blogger is if you want to criticize the taste of other people you should first evaluate your own food.
Cooking has always been one of my hobbies. Sometimes we may have a recipe ready in hand. But in certain occasion that particular recipe needs to be redefined to suit the situation. For this round, I am looking into Kung Pao Chicken but for confinement purpose. Hence the taste shouldn’t be too spicy and yet it needs to be nutritional and tasty.
Ingredients for Kung Pao Chicken:
- 2 x pieces of chicken breast meat
- 4 – 6 x pieces of dried chili
- 3 – 4 x table spoon of sesame oil
- 3 x table spoon of light soy sauce
- 2 x table spoon of Chinese wine (Shao Xing)
- 2 x table spoon of dark soy sauce
- 2 x table spoon of oyster sauce
- 8 – 10 x black pepper seed
- 2 x table spoon of corn flour
- 2 x pieces of ginger
- 3 – 4 x slices of garlic patter
- 1 – 2 pinch of salt and pepper powder
- 2 x plants of spring onion
First of all, pound the ginger until some juice is out.
Then extract the juice out from the ginger.
Cut the chicken into cube sizes. It is not necessary to debone all.
Next, pour the ginger juice to the chicken cubes.
Also add in 2 table spoon of Chinese Wine.
Then a few sprinkles of pepper powder. Stir the mixture well and marinate them for 10 minutes.
While the chicken has been marinated, chop the garlic into small pieces, and cut the dried chili into few pieces. You may take out the seeds from the dried chili to reduce the spiciness.
Heat up the pan and pour in the sesame oil.
Once the pan is hot enough pour in the chopped garlic and cook until it becomes fragrant with golden color.
After that, pour in the marinated chicken pieces.
Stir the chicken cube until they are semi-cooked.
Add in the light soy sauce.
Followed by the dark soy sauce.
Next, the oyster sauce and the dried chili.
Next smash the black pepper seeds and into the pan for the aroma and the spiciness of the pepper. Add in 2 more table spoons of Chinese Wine.
Next, mix the corn flour into 1/3 cup of water and pour into the pan to starch the gravy. After starched, add in the salt to taste.
Close the cover of the pan and slow down the fire and let it simmer for another 7 minutes.
Once cooked, sprinkle some spring onions on top of the dish.
With this portion of dried chili and pepper, this dish will be a bit spicy but not too overwhelming. Therefore, it is very suitable for ladies who are in confinement.
yummy yummy!! thanks for sharing the recipe!! 😉
Your dish is looking rather flavourful, it’s making my mouth water. 😛
Thank you with Kung Poa recipe, you gave a very detail step by step picture as shown. that’s very good, I like it….
One thing I wanted to ask, wheather Kung Poa is in dry or wet paste. From what I saw your Kung Poa is very watery paste.
Usually restaurant make Kung Poa is something dry paste.
Maybe Penang style is different
Hi Sui, actually I had tried out a few versions. Some dried and some wet. For mine is semi-dried. As the recipe I had enhanced for not too spicy. You can cut down the water volume when you starch the paste and this will make the dish dry.
I love your step-by-step guide to cook kung pao chicken.I followed you from the foodieblogroll and I’d love to guide Foodista readers to your site. I hope you could add this kung pao chicken widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes for kung pao chicken,Thanks!
Hi Alisa, thanks for the complements, I have just added the widget to my post. Hope to get your link back too. Cheers.
yum yum… gonna try it….
Wow! Keng loh! cook yourself for your honey!
Ah so, you didn’t ask your hubby to cook for you also?