RECIPE KUNG POA CHICKEN
Poultry dishes from China for 2 persons
Ingredients
- 2 chickenbreasts, sliced
- 4-10 birdseye chilis, to taste
- 4 springonions, roughly chopped
- handfull of peanuts
- 1 tbsp freshly grated ginger
- Marinade
- 2 tbsp flour
- 2 tbsp light soy
- 2 tbsp ricewine
- 1 eggwhite
- Sauce
- 2 tbsp soy
- 2 tbsp sugar
- 2 tbsp flour
- 2 tbsp rice wine, preferably Shoaxing/Shoa Shin wine
- 1 tbsp rice vinegar
- 1 tsp sesameoil
Preparation
Sauce
Mix all ingredients well until dissolved. Keep separate.
Mix all ingredients for marinade, add chicken and marinate for at least 30 mins.
Heat wok with some oil. Stir fry whole chilis until black, take out now or leave them and take out at the end. This gives best flavour, the oil will be aromatic-spicy.
Add chicken and stir fry until its just turned white, lower heat and add sauce and stir until glazing the chicken. The sauce shouldn't be too thin anymore.
Serve with rice......enjoy!
Mix all ingredients well until dissolved. Keep separate.
Mix all ingredients for marinade, add chicken and marinate for at least 30 mins.
Heat wok with some oil. Stir fry whole chilis until black, take out now or leave them and take out at the end. This gives best flavour, the oil will be aromatic-spicy.
Add chicken and stir fry until its just turned white, lower heat and add sauce and stir until glazing the chicken. The sauce shouldn't be too thin anymore.
Serve with rice......enjoy!