In South China they grow rice and thus rice is eaten several times a day by all, but in North China they grow wheat and noodles replace the rice as their starch and filler food.
One of our favorited dishes is the Kung Pao Chicken. We have learned that Chinese food in Asia is very different from Chinese food in the U.S.A, at least at the places we eat. The food in Asia has a lot more flavor and a lot less sugar.
Tonight for dinner I decided that I needed to learn to make a good authentic tasting Kung Pao Chicken dish before we return to the U.S. I am howere an American so I needed simple directions, understanding this I searched one of my favorite online recipe sites, Simply Recipes and sure enough there was a recipe and it looked authentic we decided to give it a try.
I had Tony, our grocery delivery man gather the ingredients for me as I wanted as local as possible. He was able to get me the dried chilies, the old ginger the roasted peanuts and the Mee Poh noodles.
Mee Poh noodles are an egg type noodle it has quickly become my favorite kind of Chinese noodle but you can serve this over rice or rice noodles as well.
The Kung Pao Chicken is not difficult to make, one word of caution, when you seed the peppers please use gloves, non latex gloves.
Our iron wok is one of the best and most used purchases we have made in Singapore and this dish is made entierly in the wok.
After cooking the chicken part place it in a bowl, add some water to the wok and bring to a boil to cook the Mee Poh noodles, this will allow some of the flavor from the chicken to get into the noodles and clean your wok so you can cook the broccoli.
Place noodles in a serving dish and top with the chicken.
Enjoy! We loved this recipe! It did taste just like the one we had in Beijing, not a drop was left. Well almost, see those black things, they are the peppers we did not eat the actual peppers you could but watch out they are really spicy, we just push them to the side and enjoy the dish.
Here is the recipe from:Simply Recipes
Just a few notes, we used cooking sherry and in place of corn starch we used potato starch as I am allergic to corn, and we did not use the Szechwan peppercorns otherwise we followed the recipe exactly as written.
Kung Pao Chicken Recipe
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 1/2 tablespoons of sesame oil
- 1 teaspoon of Szechwan peppercorns (optional)
- 8 red, dried chili peppers
- 3 cloves of garlic
- 1 tablespoon of freshly grated ginger
- 6 green onions, chopped
- 2/3 cup of roasted, unsalted peanuts
- 2 teaspoons of soy sauce
- 1 1/2 teaspoons of sherry or Shaoxing rice wine
- 1 tablespoon of water
- 2 teaspoons of cornstarch
- 3 teaspoons of Chinkiang or 2 teaspoons of apple cider vinegar
- 2 teaspoons of soy sauce
- 1 teaspoon of sesame oil
- 1 tablespoon of water
- 3 teaspoons of sugar
- 1 teaspoon of cornstarch
Method
1 Mix together the marinade ingredients. Chop the chicken into bite sized pieces and toss them in the marinade and set aside.2 Combine all the ingredients for the sauce, whisking well to ensure the cornstarch is fully incorporated. Set aside.
3 Thinly slice the garlic. Break the chilies open and discard the seeds inside, then cut them into a few large pieces (the dish will already be very hot, keeping the seeds will make it near inedible).
4 Place the 2 1/2 tablespoons of sesame oil in a wok or large saute pan and place over medium-high heat. Add the chilies and Szechwan peppercorns if using. Stir-fry for a few second until they become fragrant being careful not to burn them. Add the chicken, as soon as the pieces have separated add the ginger, garlic, and green onions. Stir-fry for a few minutes until the chicken is cooked through.
5 Add the sauce and toss. When the sauce becomes thick add the peanuts, toss, and serve.
Serves 4.