Tuesday, November 21, 2017

Kung Pao Chicken

Kung Pao Chicken International Recipe (China)

 

2 boneless, skinless, chicken breast halves, cubed 1 egg white, lightly beaten 2 teaspoons cornstarch 2 tablespoons black bean sauce* 2 tablespoons water 1 garlic clove, finely minced 1 tablespoon hoisin sauce* 1 tablespoon rice vinegar 1 teaspoon sugar
3 tablespoons vegetable oil 1/2 cup raw unsalted peanuts 1 to 2 dried red chilies, crushed (or 1 teaspoon dried red pepper flakes) Hot cooked rice (optional)

Combine chicken, egg white and cornstarch in small bowl.

Mix next 7 ingredients in another small bowl. Set sauce aside.

Heat oil in wok or heavy large skillet over medium-high heat. Add peanuts and chilies and cook until peanuts are golden brown, about 1 minute. Remove with a slotted spoon and set aside.

Increase heat to high. Add chicken mixture and stir-fry until chicken is lightly browned, about 1 to 2 minutes. Reduce heat to medium. Return peanuts to wok/pan. Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately over hot cooked rice, if desired.

Makes 2 servings.

 *Available in Asian Specialty Markets

 


China is a very interesting country in many ways. China is one of the world’s oldest civilizations.  China also has the world’s longest continuously used written language system. This system was unified by the Qin Dynasty. The Qin Dynasty also gave China’s supreme ruler the title of “Emperor” instead of “King.” has also been the source of many of the world’s great inventions including paper, the compass, gunpowder, and printing.
While China is officially an atheist country, they predominantly support the “Confucian morality and philiosophy” but the country officially allows freedom of religion. There are, however, many reports that this is not the case and that religious choice and worship is often done underground for reasons of safety.
Please pray for the lost souls of China and your Brothers and Sisters who worship there.

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