Chicken Kung-pao (Chinese cuisine)


Chicken – 600 g
Starch – 1 tbsp. l.
Vegetable oil – 4 tbsp. l.
Soy sauce – 3 tablespoons. l.
Chili pepper – 1 pc.
Ginger – 2 cm
Peanuts – 3 tbsp. l.


Meat without skin cut into thin strips, rinse in cold water and then roll in starch. In a frying pan heat the vegetable oil, put the chicken and quickly fry over high heat. Stir-fried chicken with salt, add the soy sauce, crushed chili pepper and finely chopped ginger. In a separate pan fry the peanuts, remove peel and chop with a knife, not necessarily small. Chopped peanuts to shift to chicken to the pan, stir and simmer for another 3-4 minutes on high heat. Put the finished chicken Kung Pao on the prepared dish decorate shredded ginger and chopped green onions.

Bon Appetit!

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