Chicken Kung Pao
Chicken Kung Pao
400 gr chickenbreast
cut into cubes and marinate in mixture of:
1 T eggwhite, beaten
4 t light soy
4 t shaoxing ricewine
1,5 t cornstarch
0,5 t salt
Heat the wok and stirfry in some oil for a few seconds:
4 smal dried red peppers
Then add:
2 cloves of garlic, chopped
4 cm ginger, chopped
and stirfry untill fragrant, then add the chicken and stirfry for a minute or 2 until browning a little. Then pour :
1 T shaoxing ricewine
from the side of the wok. When it stops sizzling add the sauce, made of:
1 T light soysauce
2 T tomata ketchup (my own invention :D)
1 T chilisauce
1,5 T white rice vinegar
3 cm chinese brown sugar
1 T cornstarch
6 T water/chickenbroth
Heat through and add :
80 gr cashew nuts, roasted
4 spring onions, cut into 1 cm-pieces