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Asian - Chicken -  Kung Pao Chicken Post by :rucanunes Category :Learning Kitchen Author :Unknown Date :November 2011 Read :739

Click below to download : Asian - Chicken - Kung Pao Chicken (Format : PDF)

Asian - Chicken - Kung Pao Chicken

3/4 lb. boned chicken
1 egg white
2 tsp. cornstarch
2 Tbl. brown bean sauce or black bean sauce
1 Tbl. hoisin sauce
1 tsp. sugar
2 tsp. dry sherry
1 Tbl. white rice wine vinegar
2 Tbl. water
1 tsp. minced garlic
1 Cup peanut oil
1-1/2 tsp. red pepper flakes
1/2 Cup roasted peanuts

Cut chicken into 1/2" squares. In a bowl combine the chicken with the egg white and cornstarch.

In another bowl mash the bean sauce and add the hoisin sauce, sugar, sherry, vinegar, water and garlic. Assemble the remaining ingredients by the stove.

Heat a wok or skillet over high heat until a drop of water immediately sizzles into steam. Maintain high heat throughout the cooking process. Add oil. Just before the oil begins to smoke, add chicken and stir for 45 seconds or until chicken turns light brown. Remove chicken.

Drain off all but 2Tbl. of the oil. Reheat pan. Just before the oil begins to smoke, add the red pepper and stir 20 seconds or until the pepper darkens.

Return the chicken to pan along with the bean sauce mixture and peanuts. Stir for 1 minute or until done.

Yield: 2-4 servings.
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Asian - Chicken -  Kung Pao Chicken By Mzmaggie Asian - Chicken - Kung Pao Chicken By Mzmaggie

Asian - Chicken -  Kung Pao Chicken By Mzmaggie
1 pound boneless-skinless chicken breasts 1 egg white 1 Tbsp corn starch dash of white pepper 8 medium Thai peppers ( dried) 1 large green pepper cut into squares 1 medium onion cut into bite size pieces 2 stalks of celery cut on the diagonal 1 can water chestnuts, drained Sauce: 4 Tbsp soy sauce 2 Tbsp dry sherry 2 Tbsp rice vinegar 2 Tbsp sugar 2 tsp. sesame oil 2-3 Tbsp Hoisin sauce 2-3 Tbsp oyster sauce peanut oil, small amount. about 1 TBS 1/2 cup dry roasted, unsalted peanuts Cut chicken into bite size pieces-mix together egg white, corn

Asian - Chicken -  Indonesian Chicken Asian - Chicken - Indonesian Chicken

Asian - Chicken -  Indonesian Chicken
1 teaspoon crushed red pepper 1 tablespoon grated peeled fresh ginger 2 tablespoons fresh lime juice 2 tablespoons hoisin sauce 1 tablespoon low-sodium soy sauce 3 cloves garlic, minced 4 (4 ounce) skinless boneless chicken breast halves cooking spray Prepare grill. Combine first 6 ingredients in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 30 minutes. Remove chicken from bag; discard marinade. Place the chicken on grill rack coated with cooking spray, and grill for 5 minutes on each side or until done. Yield: 4 servings (serving size: 1 chicken breast half). 158 cal, 3.3g