Kung Po Chicken by Terry, on Flickr
Kung Po Chicken
A new taste in cooking chicken with a splendid, easy to cook recipe.
250 gms skinless chicken breast fillets
1⁄4 teaspoon salt
1⁄2 egg white
1 teaspoon cornflour
1 green pepper, seeded
4 tablespoons vegetable oil
1 spring onion, cut into short sections
Few small slices of fresh root ginger
5 dried red chilies, soaked, seeded and shredded
2 tablespoons yellow bean sauce
1 teaspoon rice wine
100 gms roasted cashew nuts
Few drops of sesame oil
1) Cut the chicken into small cubes about the size of sugar lumps. Put the chicken in a small bowl, and mix with the salt and egg white. Mix a few drops of water with the cornflour to form a paste, and add to the bowl.
2) Cut the green pepper into cubes, about the same size as the chicken pieces.
3) Heat the oil in a wok, add the chicken, spring onion and ginger, and stir-fry for 1 minute, then add the chilies with the yellow bean sauce and wine. Blend well and stir-fry for another minute. Finally, stir in the roasted cashew nuts and sesame oil.
4) Serve hot with boiled rice.
5) Serves 4