Main forum: Chinese cuisine

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Nov 30, 2013 8:24 AM CST
I'm a serious gardener.
It's Winter and I can't garden.
So I have withdrawn to the kitchen.
Help me learn - learn WITH me - let's talk about cooking!

I am so interested in the different ethnic cuisines because they often combine things that would never have been thought of where I grew up.

And then there are the cooking methods - proper use of a wok and its utensils, etc.
And ingredients that we're not accustomed to.

Do YOU cook Chinese?
Szechuan? Hunan?

Hop in here!
Nov 30, 2013 11:56 AM CST
@herbie43 - the Chinese thread has been created!
Hop on!
Nov 30, 2013 2:32 PM CST
Name: Margaret
BC, Can.
This is one of my very favorite dishes. I usually use peanut oil for Chinese stir fry because of the high smoking point and I like the flavor.

Kung Pao Chicken

2 boneless, skinless chicken breasts, 7 to 8 ounces each
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional

Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.
Nov 30, 2013 2:37 PM CST
Kung Pao is one of the first things I order to try a new Chinese restaurant!

I'll have to try this, thanks for posting it!
Nov 30, 2013 2:47 PM CST
Name: Margaret
BC, Can.
There are many different versions of this dish, I like the simpler ones.
Nov 30, 2013 2:49 PM CST
For trying to make it myself, I do too!

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