Chicken Kung Pao - Cafe Delites MasterCook
Serves 4
- 450-500 gm boneless chicken breast - thinly sliced
- 2 spring onions (Hara pyaz) - chopped, 8 dry red chilies - broken into half
- 1” piece of ginger - grated, 2 tsp crushed garlic
- 5 tbsp oil, 4 tbsp water mixed with ½ stock/soup cube, 2 tbsp cornflour
- ½ cup peanuts - dry roast on a griddle (Tawa)
MARINADE
- 2 tbsp white wine, 2 tbsp oil, 2 tbsp soy sauce, 1 tsp salt, 2 tbsp cornflour
SAUCE
- 6 tbsp soy sauce, 4 tbsp white wine
- 6 tbsp rice vinegar or 4½ tbsp white vinegar + 1½ tbsp water
- 4 tbsp sugar, 4 tbsp oil
*
- Chop the whites of spring onions into ½” pieces. Finely julienne the green portions. Keep aside.
- Combine all the ingredients of the marinade in a bowl. Mix.
- Add the chicken and mix to coat the pieces. Leave to marinate in the refrigerator for 20 to 30 minutes.
- In another bowl, mix together all the ingredients for the sauce. Keep aside.
- Heat oil in a wok or kadhai over high heat. Add the chilies, ginger, garlic and white part of the spring onions. Stir-fry for 30 to 40 seconds, or until the chilies turn dark.
- Add the marinated chicken and stir-fry for 2-3 minutes, until chicken is cooked.
- Pour in the prepared sauce. Bring to a boil. Add the peanuts.
- Mix together the chicken stock and cornflour in a bowl. Add cornflour paste to the chicken. Continue tocook until the sauce is thick and glossy, and the chicken is soft.
- Add spring onion greens. Remove. Serve immediately.
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