The end of year festivities are coming up, Christmas is almost here! I offer you a selection of festive recipes to delight your taste buds and your guests. Tarama, foie gras, logs, I give you all my secrets. There are in this selection, recent recipes and others that I have published for nearly 12 years, so the photos are not all equal! Just click on the recipes to access them!
Kung Pao Chicken
It’s hard to see the difference in photos between all the Chinese dishes I put online. The recipe of “kung pao chicken” is however my favorite recipe of the Chinese recipes that I propose in my site. I first discovered it in Chicago and then all over the United States before finding it for good in China! For once I use chicken breast instead of the chicken breast I often use. Simply because this recipe cooks quickly and the whites remain soft.
Recipe of “kung pao chicken” for 2-3 persons:
-4 or 5 skinless chicken thighs
-1 teaspoon of toasted sesame oil
-2 cloves of garlic
-5cm of fresh ginger
-6 or 7 dried chilies
-1 teaspoon Chinese wine (from the kitchen)
-1 tablespoon of light soy sauce
-1 tablespoon of teriyaki sauce (otherwise use 1/2 teaspoon of sugar and 1/2 of soy sauce)
-3 tablespoons of plum sauce
-3 tablespoons of oyster sauce
-1 teaspoon cornstarch
-3 tablespoons of water
-a good handful of unsalted roasted peanuts
3-4 Chinese chives
– frying oil
Start by preparing the sauce with soy sauce, oyster sauce, teriyaki sauce, Chinese wine and plum sauce mixed in one bowl and cornstarch and water in another.
Peel the garlic and chop it finely.
Here is a picture of how to peel garlic by crushing it under the blade of a knife. This is done in seconds!
You can also peel the ginger with a spoon very simply!
Then chop the garlic and ginger together.
Also cut up the chicken. The goal is to prepare everything in advance before cooking because it cooks up quickly!
Put 2 or 3 tablespoons of oil in a wok and put on high heat.
When the oil is hot, add the dried chillies.
Remove them when they start to become well colored. But leave the oil!
Add two tablespoons of the chopped garlic/ginger mixture to this chili oil.
When the garlic and ginger begin to be fragrant, add the chicken breasts.
Do not forget to cut the Chinese onion. Rough pieces are enough!
Add the soy/honey/teriyaki/prune sauce when the chicken starts to get cooked on all sides!
Mix well and add the water/maizena mixture.
Then to finish the peanuts and onion and sesame oil.
Finish by adding 2 or 3 dried peppers (but not the ones that have already been fried!). Serve immediately!