KUNG-PAO CHICKEN WITH CASHEW NUTS
1 min readServes 4.
Preparation & cooking time: about 25–30 mins.
Kung-Po was a Court Official in Sichuan, and this very popular dish was created by his cook. Peanuts were used instead of cashew nuts in the original version.
275–350g (10–12oz) boned, skinned chicken thigh meat pinch of salt
¼ egg white
2 teaspoons thick cornflour paste
about 300ml (½ pint) seasoned oil
3–4 small dried red chillies, soaked and seeded, chopped
a few small bits of fresh ginger root
1 spring onion, cut into short sections
1 green pepper, cored, seeded, cut into small pieces
1 tablespoon yellow bean sauce
1 teaspoon chilli bean sauce
2 teaspoons Chinese rice wine
a pinch of MSG (optional)
85g (3oz) roasted cashew nuts
a few drops of sesame oil
Cut the chicken meat into small cubes about the size of sugar lumps, and mix with the salt, egg white and cornflour paste.
Heat the oil in a preheated wok, blanch the chicken cubes for about 1 minute, stirring to separate the cubes, then remove and drain them.
Pour off the excess oil, leaving about 1 tablespoon in the wok, add the chillies, ginger and spring onion followed by the green pepper, stir-fry forabout 1 minute, then add the yellow and chilli bean sauces, cook for 30 seconds, now add the chicken cubes with the wine, and blend well. Finally add the MSG (if using), cashew nuts and sesame oil, stir a few times and serve hot.
(Omit the dried chillies and the chilli bean sauce to make Stir-fried Diced Chicken with Cashew Nuts.)
