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Kung Pao Chicken With Mushroom and Winter Bamboo

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Ingredients

Adjust Servings:
300g chicken breast
50g peanut
25g winter bamboo shoots
15g mushroom
5g dried red chiles
1 egg
seasoning
10 Sichuan pepper
5g minced green onions
5g minced ginger
salt
chicken powder
sesame oil
1 tablespoon cooking wine
1 tablespoon  sugar
1 tablespoon soy sauce
1 tablespoon cornstarch
500g cooking oil

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Kung Pao Chicken With Mushroom and Winter Bamboo

Features:
  • Spicy
  • Stir frying
Cuisine:

Kung Pao Chicken is popular around the world. This innovative recipe adds winter bamboo shoots and mushroom as an enhancer to boost flavor. These two ingredients bring more juice when cooking. Cornstarch is normally used for stewing and braising. Its function is to prevent juice run out in this recipe.

  • 45 minutes
  • Serves 2
  • Easy

Ingredients

  • seasoning

Directions

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Tips

1. This is an innovative Kung Pao chicken recipe. Traditional Kung Pao Chicken is a little different, which is a fried, crispy and hot chicken recipe.

2. Dried mushroom is better than a fresh one. Dried mushroom can soak the soup then spread with an aromatic flavor during cooking.

3. Soak dried mushroom in the water and wash thoroughly. Then squeeze the excess water before cooking.

Steps

1
Done
5 minutes

Remove fascia on the chicken breast. Wash and clean. Cut into almost 1 cm³ small dices.

2
Done
5 minutes

Put the chicken into a bowl, add a little salt, egg white, cornstarch and mix well.

3
Done
5 minutes

Fry peanuts into hot oil until crispy. Remove and drain the oil. Allow to cool, then peel peanut coat.

4
Done
5 minutes

Wash winter bamboo shoots and cut them into small pieces; Remove the pedicle of mushroom. Wash and clean, then cut into small dice.

5
Done
5 minutes

Blanch into the boiling water until cooked, remove and set aside. Cut dried red peppers into small pieces.

6
Done
5 minutes

Preheat the wok with oil. Cook chicken cubes until they turn white. Remove from heat.

7
Done
5 minutes

Use the remaining oil to fry chopped green onion, minced ginger, red pepper, and Sichuan pepper until fragrant.

8
Done
5 minutes

Add diced winter bamboo shoots, diced mushrooms and diced chicken to stir-fry. Season with soy sauce, cooking wine and white sugar.

9
Done
5 minutes

Add 1 teaspoon chicken powder. Mix water and cornstarch in a bowl, then pour into the pot. Coo until soup noticeably reduced. Sprinkle peanuts and sesame oil. Add red chili oil if you desire. Serve hot.

Eleanor

Food is life. Eating is living.

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