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Gourmet Grandma

Kang Pao Chicken
Posted by Maxine Byrd on Apr 1, 2003 - 5:23:00 AM

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Here's another chicken recipe from another part of the globe.

Kang Pao Chicken

12 oz. boned chicken breast, cut into 1-inch squares

1 egg white

2 tsp. cornstarch

Combine these ingredients and set aside. The coating on the chicken prevents oil absorption.

Sauce

4 Tbs. black bean sauce

1 -1/2 Tbs. hoisin sauce

1 Tbs. sherry

2 tsp. sugar

2 Tbs. white wine vinegar (rice wine preferred)

4 Tbs. water

1 Tbs. Chinese chili sauce with garlic

1-1/2 tsp. crushed red pepper if desired (this makes a very hot sauce)

1/2 cup dry roasted peanuts or to taste

1/2 cup peanut or vegetable oil

Mash bean sauce, add all other ingredients except peanuts and crushed red pepper, if using. Heat wok over high heat. Add oil. When oil is very hot add chicken and stir for one minute or until chicken changes color. Remove chicken from wok and set aside. Drain all but two Tbs. oil. Reheat wok. If using crushed red pepper, when oil is very hot add it to the wok and stir for 25 seconds. Be Careful! The pepper is volatile and can affect your eyes and throat. Add chicken, bean sauce mixture and peanuts to wok and heat through - about 2 minutes. Serve over rice. Makes two-three servings.

 



 

Cliffside Malibu

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Serving Bel Air, Benedict Canyon, Beverly Hills. Brentwood, Laurel Canyon, Los Feliz, Malibu, Pacific Palisades, Melrose, Santa Monica, Sherman Oaks, Studio City, Topanga, Canyon, Westwood & Hollywood Hills.