Kung Po chicken

Slice chicken thigh fillets into 1 inch slices and marinate in a little cornflour and chinese rice wine.  

While this is happening dry roast schezwan peppers with sea salt and pound them in a mortar and pestle.  

Splash oil into a wok and put in some schezwan dried chilis.  Stand and watch these slowly blacken and then remove them immediately.  This leaves you with a beautiful chili flavoured oil.    

Put the marinated chicken thighs into this flavoured oil and the chicken will soon take on a lovely gloss.  Add ginger, finely sliced and a sprinkle of sugar building layers of flavour, followed by a splash of chinese cooking wine, soy sauce ( to balance the sweetness of the sugar, some black vinegar ( sour, acidic to cut through the richness).

Then add freshly roasted peanuts for flavour and crunch, finally returning the roasted chilis and tip the whole stir fry onto a serving platter.  Sprinkle with szchwan pepeprs and serve with steamed rice.


4 comments on “Kung Po chicken

  1. I can assure you it is delicious served with fresh greens shredded with slivers of spanish onion and carrot. Sliced voluptuous ripe tomatoes, and a bowl of yoghurt into which is cubed cucumber and mint… Now I am hungry myself. Maggs

  2. I drooled on my keyboard.

  3. Next time Lermie I will add pictures. And Bob by you and yours are welcome anytime; Tony claims I make enough to feed a third world country anyways.

  4. Sounds soooo good – As a bachelor, food porn is high on my list!

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