Kung Pao Chicken

[Peter Gallagher]

As requested per @Joan here....

traditionally, Kung Pao Chicken is prepared with chicken and peanuts - We had some nice asparagus and shiitakes, so we imposed a little artistic license, and 86'ed the nuts and went with veggies. Here’s how it went down:

Marinate:
1.5 lbs Chicken Thighs for about 1/2 an hour in:

• 2 teaspoons Arrowroot Starch (or Cornstarch)
• 2 teaspoons Shaoxing cooking wine
• 1/2 teaspoon white pepper

Sauce:

• 2 Tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons rice vinegar
• 2 teaspoons sugar
• 6 tablespoons water

Veggies:

• garlic
• dried red chiles
• asparagus (sliced)
• green onions (sliced)
• shiitake mushrooms (sliced)

Get your wok hot - I used a vortex and loaded it with charcoal - once the wok is hot, add a little oil and cook the chicken - it should take about 5 minutes. Remove chicken, add a little Shaoxing cooking wine and cook the vegetables – At this point, the temp of the wok has decreased some – That’s fine for the veggies. I started with the asparagus and then added the mushrooms and dried peppers and garlic

when veggies are cooked, add the sauce, cook for a minute or two, then add the chicken back in to heat up - then add green onions and stir in – Serve!

 

[Joan]

PETER, THANK YOU!!!!!!

 

[ChuckO]

Nicely done my friend