It Just Has To Be Delicious

This is a nice recipe for mid-week dinner. You can pretty much make it up as you go along – it’s probably not the definitive authentic kung po recipe, but it works for me and is very tasty.

Kung po chicken

Serve it with rice. You can vary the veggies that you add to it depending on what you have in the cupboard, but traditional favourites are carrot, onion, baby sweetcorn, capsicum and tomatoes. You can also add peanuts and extra chilli if you like it hotter.

It contains dried chillies, which are quite hot, if you don’t want it to be quite so spicy, leave the dried chilli seeds out.

You can also use fresh chilli instead of dried – use whatever you prefer or have available – even a teaspoon of chilli paste would work.

This recipe is for chicken, but you can use prawns or pork instead.

Recipe – serves 2 :

300g chicken sliced into thin bite sized strips

1 tablespoon cornflour

1/2 teaspoon crushed szechuan peppercorns

2 tablespoons hoisin sauce

1 tablespoon dark soy

1 tablespoon rice wine vinegar

1 or 2 chopped dried red chillies with or without seeds

Mixed veg, sliced thinly for stir frying e.g.:

Carrot, baby sweetcorn, red onion, capsicum, tomatoes, mushroom, broccoli, beansprouts, snow peas.

Peanuts (optional)

1. Mix the cornflour with the crushed peppercorns, and coat the chicken with the flour mixture.

2. Mix together the sauce ingredients in a jug – hoisin, dark soy, rice wine vinegar and dried chilli.

3. Prepare your veggies of choice by washing and slicing them thinly – allow a handful of veggies per person.

4. Heat a wok with 2-3 tablespoons of vegetable or groundnut oil in it.

5. When hot, add the chicken and stir fry for approx 4 minutes.

6. Now add the veggies and peanuts and stir fry for a further 3-4 minutes.

7. Add the sauce (rinse the jug with a little water to get every last drop). Heat the sauce through and stir it to coat all of the veggies and chicken. When the chicken is cooked, it is ready – cut through a piece of chicken to be sure.

8. If you like it salty, you can add some salt at this stage, but I find that the dark soy adds plenty of salt flavour.

Serve with rice and enjoy.

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