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Thread: ISO Earl's Hunan Kung Pao

  1. #1
    Join Date
    Jun 2006
    Location
    British Columbia
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    Default ISO Earl's Hunan Kung Pao

    Looking for Earl's Hunan Kung Pao recipe. It is fabulous !! We go there at least once a week for it. If anyone has it would be greatly appreciated.
    Never lie, steal, cheat, or drink. But if you must lie, lie in the arms of the one you love. If you must steal, steal away from bad company. If you must cheat, cheat death. And if you must drink, drink in the moments that take your breath away........

  2. #2
    Join Date
    Jun 2006
    Location
    Alton, Illinois
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    2,203

    Default

    I found this one

    Kung Pao Chicken

    2 boneless, skinless chicken breasts, 7 to 8 ounces each

    Marinade:
    2 teaspoons soy sauce
    2 teaspoons Chinese rice wine or dry sherry
    1 teaspoon sesame oil
    1 1/2 teaspoons cornstarch

    Sauce:
    2 tablespoons dark soy sauce
    1 tablespoon Chinese rice wine or dry sherry
    1 teaspoon sugar

    Other:
    8 small dried red chili peppers
    2 cloves garlic
    2 green onions (spring onions, scallions)
    4 tablespoons oil for stir-frying, or as needed
    1 teaspoon Szechuan peppercorn, optional
    1/2 cup peanuts or cashews
    a few drops sesame oil, optional

    PREPARATION:
    Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

    While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar.

    Set aside.

    Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

    Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

    Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

    Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

  3. #3
    Join Date
    Jun 2006
    Location
    British Columbia
    Posts
    1,025

    Default

    TY Rescuedpanther, will have to try that. Looks great.
    Never lie, steal, cheat, or drink. But if you must lie, lie in the arms of the one you love. If you must steal, steal away from bad company. If you must cheat, cheat death. And if you must drink, drink in the moments that take your breath away........

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