Ingredients
-
270
-
250
-
3
-
25
-
3
-
85
-
20
-
10
-
1
-
1/2
-
-
-
-
-
Directions
Popular Kung Pao Chicken, Kung Pao chicken is so popular in Chinese cuisine. Some prefer deep fried while some like me prefer steaming the chicken cube. Anyway both require a thick spicy soybean sauce to be complete the dish. It’s so good on top of a bowl of white rice. One cannot have enough once start!
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Steps
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1
Done
|
Cut Chicken Into 2cm Cube. Add Ingredients to Marinate. Mix Well With Tapioca Flour. Oil Added at Last. Let It Marinate For 20 Minutes. |
|
2
Done
|
Cut Scallion, Ginger, Red Chilli Pepper and Dried Chilli Pepper Into 4cm Strips. Coarsely Chop Garlic and Onions. |
|
3
Done
|
Add Thick Soy Sauce, Vinegar, Mirin, Pepper Powder and Salt to Chicken Stock and Mix Well. |
|
4
Done
|
Mix Tapioca Flour to Water and Set Aside. |
|
5
Done
|
When Water Boil, Steam Chicken and Red Chilli Pepper For Ten Minutes. |
|
6
Done
|
Meanwhile, Heat a Tbsp of Oil in Pot. Saut Garlic, Ginger and Dried Chilli Pepper Until Its' Flavours Comes Out. |
|
7
Done
|
Fried Onion Just to Coat It With Oil. |
|
8
Done
|
Add in White Part of Scallion and Stir For a Few Seconds. |
|
9
Done
|
Add Sauce. Bring It to Boil With Medium Heat. Turn Heat Down a Bit and Let It Boil For a Minute. |
|
10
Done
|
Add Sugar to Taste. |
