- Joined
- Jul 24, 2012
- Messages
- 3,437
- Reaction score
- 2,953
- Points
- 113
Here ya go sloppyj.
Kung pao
Marinatingingredients
- 2 poundsboneless, skinless chicken
- 2 tablespoons soysauce (my mom and I use Kikkoman)
- 1 tablespooncornstarch
- 1 egg white (seenote below)
Sauce ingredients
- 3 tablespoons soysauce
- 1 1/2 tablespoonswhite vinegar
- 1 tablespoonsugar (white or brown)
- 1 teaspooncornstarch (or tapioca starch)
Other ingredients
- Cooking oil
- 1 bell pepper,diced (optional)
- 4 dried wholechili peppers, broken in half (more or less if you like; this should give amild kick)
- 2 cloves garlic,minced
- 2 slices ginger,minced
- 2 green onions,sliced (optional)
- 1 teaspoon sesameoil
- 2/3 cup roastedpeanuts
Preparation
2. Place chickenpieces in a medium bowl and add soy sauce, cornstarch and egg white (I alsorecommend few shakes of salt if you are using the water method). Stir well tocoat. Set aside (if you have time, let marinate in refrigerator for a couple ofhours or up to a day before).
3. Prepare sauce: Ina small bowl, add soy sauce, vinegar, sugar and cornstarch. Mix and set aside.
4. Blanching chickenin batches – oil method (preferred):Heat 1/2 inch of oil in a wok or small skillet and heat until very hot andshimmering. Use a spoon to lower chicken to oil carefully, one scoop at a time.Stir to separate chicken pieces. Add enough so that chicken fits into acomfortable but not crowded single layer. Turn pieces and remove quickly with aslotted spoon or spatula after the chicken turns white. Chicken will notcompletely cooked through. Drain well in a strainer or on paper towels whileyou cook the next batch.
5. Blanching chickenin batches – water method: Boil a couple ofinches of water in a saucepan. Add a tablespoon of cooking oil. Use a spoon tolower chicken into boiling water carefully, one scoop at a time. Don’tovercrowd the pot; you want the water to stay close to boiling. Stir toseparate chicken pieces. Turn pieces and remove quickly with a slotted spoon orspatula after the chicken turns white. Chicken will not be completely cookedthrough. Drain well in a strainer or on paper towels while you cook the nextbatch.
6. When finishedwith oil blanching, remove excess oil from pan (you can strain and re-use itlater if you like), leaving a tablespoon or two. If you used the water method,you’ll need to heat 2 tablespoons oil in a wok or skillet over medium-highheat. Add bell peppers, if using, and cook briefly to soften. Remove bellpeppers.
7. Add dried chilipeppers, garlic and ginger, turning until fragrant. Give prepared sauce a stirbefore adding to the pan. Sauce will immediately turn glossy and thicken. Addchicken and bell peppers back to pan (careful not to include any liquid thatmay have collected during the chicken’s post-blanching rest). Stir to coat. Addgreen onions, if using, and peanuts. Drizzle sesame oil over and mix. Remove toplatter and serve hot
Teriyaki sauce
A savory-sweetsauce delicious over grilled chicken, beef or fish. Pairs particularly wellwith salmon.
Ingredients
- 1/2 cup soy sauce
- 1/4 cup sugar
- 1/4 cup sake(Japanese rice wine)
- 1/2 cup mirin(sweet rice wine – can substitute with 1/2 cup sake plus 2 tablespoons sugar)
- 1 clove garlic,crushed
- 1 slice ginger,smashed
- 1 tablespoonwater
- 1 tablespooncornstarch
Directions
2. Cook over mediumhigh heat three to four minutes.
3. In a small bowl,blend water and cornstarch. Stir cornstarch mixture into saucepan.
4. Cook untilthickened, stirring constantly. Take out ginger and garlic.
5. Marinade meat(Chicken is what I use) and then grill
