Monday, October 21, 2002

 

Kung Pao Chicken

Chez Steiny's Specialty

A classic Szechuan dish whose spiciness can be tailored to the individual needs of your dinner party. Peanuts and scallions accentuate the subtle flavor.

SPECIAL EQUIPMENT NEEDED

Wok, or a very wide sautee pan

Nonreactive bowl for marinating

INGREDIENTS

2 lb. chicken breasts

1 bunch scallions or green onions, chopped into 1/4 inch pieces

4 cloves garlic, chopped

1 jalapeno (or serrano or habanero), seeded and minced

OPTIONAL: dried arbol chiles

2 TBS ginger, grated

1/2 cup peanuts

4 TBS soy sauce

4 TBS sherry or wine

3 TBS cornstarch

1 1/2 TBS red wine vinegar

1 TBS chicken broth (or water)

pinch sugar

pinch Kosher salt

canola or vegetable oil


Using kitchen shears, cut the chicken breasts into small chunks (roughly 1/2 inch cubes) and place into the nonreactive bowl. Combine half the soy sauce, sherry, and cornstarch and mix well. Add this mixture to the chicken and stir to coat. Cover with plastic wrap and let marinate in the refrigerator for at least 15 minutes and no more than 2 hours. Take this time to chop the vegetables, begin your rice, and begin your side vegetable dish. Before removing the marinated chicken, combine the remaining soy sauce, sherry, and cornstarch with the vinegar, broth, sugar, and salt. This is your Kung Pao sauce.

Put the wok or pan over the highest possible heat and add 2-3 TBS oil to coat the pan. When sufficiently hot, place the chicken in the wok and begin stir-frying. Just before the chicken is fully browned (5 min. or so), add the garlic, ginger, chiles, and scallions and integrate them with the chicken. Stir-fry for about 3-4 more minutes, then add the peanuts, letting them toast a bit. Add your Kung Pao sauce and bring it to a boil, creating a nice, thick sauce for the whole dish. Serve immediately over rice and with a side vegetable dish, perhaps sauteed Chinese vegetables or steamed broccoli, cauliflower, and carrot?

Prep Time: 30 min, plus marinating time.
Cook Time: 10-12 min.
My Grade: A+
Family Grade: A

posted by Eric 12:03 AM