He loves Kung Po Chicken, so that was on the menu with Egg Fried Rice and Prawn Crackers followed by Fudgy Chocolate Coconut Brownies.
He said it was the best Kung Po Chicken he had ever had!!
So there goes take out from the Chinese Take Away now, but on the up side at least i know whats in it when i make it myself, and it is so much healthy too.
Some of the ingredients you will need to get from a Chinese Supermarket, but it so worth the trip. Serves 2
2 chicken breast diced
Salt and pepper to season chicken
1 tbsp potato flour (available from Chinese supermarket)
1 tbsp ground nut oil
2 tbsp sichuan peppercorns (available from Chinese supermarket)
4 dried chillis
1 tbsp shaohsing cooking wine (available from Chinese supermarket)
1 red pepper cubed
3 spring onions chopped
Half a head of brocolli
Half a cup of roasted cashew nuts
Sauce Ingredients
100ml cold vegetable stock
1 tbsp light soy sauce
1 tbsp tomato ketchup
1 tbsp Chinkiang black rice vinegar (available from Chinese supermarket)
1 tbsp hoisin sauce
1 tbsp hot chilli sauce
1 tbsp cornflour
Season the chicken with the salt and pepper then coat with the potato flour, set aside.
Mix all the sauce ingredients together and set aside.
Heat the Ground nut oil in a wok till smoking, then add the dried peppers and sichuan peppercorns fry for 20 seconds.
Add the chicken and stir fry till it starts to cook, then add the brocolli and red pepper, stir together, then add the shaohsing cooking wine and cook for 2 minutes.
Add the sauce, bring to the boil, then simmer till chicken is cooked through and the sauce has thickened and is sticky, stir in the spring onions and cashew nuts.
Serve with egg fried rice or noodles.
