the record, this post is a public service ... Do not go thinking that I, even remotely, I have NEVER drank up the water in the vases .. .
I do only because of the proximity of other business dinners and holidays. Not if you remember but last year I did something like this (click here ). It
years ago when I lived in Paris, I discovered one of the great secrets of partying and hangovers. In that happy time most American friends were feasting. Bolivian and Peruvian mainly. We, the mainland, the storm postetílico capeábamos always based sweets, remember the chocolate with churros relieved of my people. Well friends invariably survived Latino dishes based on strong, suck, dried, chipped ... All with one thing in common: they were hot.
I discovered, and made flesh, that there is nothing better for the "day after" a pot full of chiles and peppers. Mano de santo. I have no evidence, certainly, but I know that always, after a night of "confusion" the body is asking me something that makes me burn the tongue and stomach.
Rare ...
So on Wednesday I found myself a bit tiradillo when my whole body began to ask for a "medicine" ... I looked for what he had in the fridge and I decided to prepare this dish.
kung pao chicken is one of the stars of Szechuan cuisine. Remember that the cuisine of this region of China is quite different from the rest of the country, stronger, more pungent, more southern.
kung pao is a consistent way to cook fried dried chiles in hot oil before you start cooking the other ingredients. As you can imagine this gives an explosive, smoky taste to the stew. One of the sauteed perfect for "these days ", spicy, intense, strong flavors and great contrasts. Vinegar, chili, pepper, soy sauce, sesame oil ...
Outside China is one of the dishes "famous" in your kitchen. I've eaten a few times, always rich and always different.
Today I taught three basic techniques of Chinese cooking;
1 - The first I said unto you, fry chiles in oil.
2 - The second is to marinate the chicken before frying. This is called "smooth" and is the reason why chicken is so wobbly in Chinese restaurants
3 - The last is to add cornstarch dissolved in some water to the dishes. This is achieved by giving the dishes that typically creamy texture as China.
Let the matter!
Ingredients, (the original recipe usually takes peanuts to bring you a crisp texture. I'd rather not ...)
2 chicken breasts cut into thin slices
6 dried red chiles, sliced \u200b\u200band seeded
Szechuan pepper (I I had and replaced it with black pepper)
vegetable oil 3 cloves garlic, threaded
6 slices of ginger 2 green onions chopped
Marinade 1 tablespoon Chinese wine (you can substitute sherry) 1 teaspoon
light soy sauce
1 teaspoon sesame oil
1 / 2 teaspoon sugar
1 / 2 teaspoon cornstarch dissolved in 1 teaspoon water
Sauce 3 tablespoons sweet dark soy (you may use Kecap Manis)
1 teaspoon vinegar rice (or any other ...)
1 tablespoon Chinese wine
1 teaspoon sesame oil 1 teaspoon salt
1 teaspoon cornstarch dissolved in 1 / 4 cup water Preparation
;
Marinate chicken
least an hour. Be careful that all parts are well napadas in the marinade.
Place a wok with oil. When hot, add the chopped chiles. Cold one 20 seconds, until they change color. Be careful not to burn it, because it embitter the rest of the dish. It is best to remove them and put them back in the end.
Add garlic and ginger. Dore about 30 seconds.
Put the heat to high and stir in the chicken. Brown on until it changes color, about 3 or 4 minutes. Wet
with the sauce, reduce heat and simmer covered about 4 minutes. Put some water if it becomes too dry or you prefer more sauce. At the end return the peppers (if removed) and add the chives. Mix and serve with white rice and a lot of tissues for the tears ...
I do only because of the proximity of other business dinners and holidays. Not if you remember but last year I did something like this (click here ). It
years ago when I lived in Paris, I discovered one of the great secrets of partying and hangovers. In that happy time most American friends were feasting. Bolivian and Peruvian mainly. We, the mainland, the storm postetílico capeábamos always based sweets, remember the chocolate with churros relieved of my people. Well friends invariably survived Latino dishes based on strong, suck, dried, chipped ... All with one thing in common: they were hot.
I discovered, and made flesh, that there is nothing better for the "day after" a pot full of chiles and peppers. Mano de santo. I have no evidence, certainly, but I know that always, after a night of "confusion" the body is asking me something that makes me burn the tongue and stomach.
Rare ...
So on Wednesday I found myself a bit tiradillo when my whole body began to ask for a "medicine" ... I looked for what he had in the fridge and I decided to prepare this dish.
kung pao chicken is one of the stars of Szechuan cuisine. Remember that the cuisine of this region of China is quite different from the rest of the country, stronger, more pungent, more southern.
kung pao is a consistent way to cook fried dried chiles in hot oil before you start cooking the other ingredients. As you can imagine this gives an explosive, smoky taste to the stew. One of the sauteed perfect for "these days ", spicy, intense, strong flavors and great contrasts. Vinegar, chili, pepper, soy sauce, sesame oil ...
Outside China is one of the dishes "famous" in your kitchen. I've eaten a few times, always rich and always different.
Today I taught three basic techniques of Chinese cooking;
1 - The first I said unto you, fry chiles in oil.
2 - The second is to marinate the chicken before frying. This is called "smooth" and is the reason why chicken is so wobbly in Chinese restaurants
3 - The last is to add cornstarch dissolved in some water to the dishes. This is achieved by giving the dishes that typically creamy texture as China.
Let the matter!
Ingredients, (the original recipe usually takes peanuts to bring you a crisp texture. I'd rather not ...)
2 chicken breasts cut into thin slices
6 dried red chiles, sliced \u200b\u200band seeded
Szechuan pepper (I I had and replaced it with black pepper)
vegetable oil 3 cloves garlic, threaded
6 slices of ginger 2 green onions chopped
Marinade 1 tablespoon Chinese wine (you can substitute sherry) 1 teaspoon
light soy sauce
1 teaspoon sesame oil
1 / 2 teaspoon sugar
1 / 2 teaspoon cornstarch dissolved in 1 teaspoon water
Sauce 3 tablespoons sweet dark soy (you may use Kecap Manis)
1 teaspoon vinegar rice (or any other ...)
1 tablespoon Chinese wine
1 teaspoon sesame oil 1 teaspoon salt
1 teaspoon cornstarch dissolved in 1 / 4 cup water Preparation
;
Marinate chicken
least an hour. Be careful that all parts are well napadas in the marinade.
Place a wok with oil. When hot, add the chopped chiles. Cold one 20 seconds, until they change color. Be careful not to burn it, because it embitter the rest of the dish. It is best to remove them and put them back in the end.
Add garlic and ginger. Dore about 30 seconds.
Put the heat to high and stir in the chicken. Brown on until it changes color, about 3 or 4 minutes. Wet
with the sauce, reduce heat and simmer covered about 4 minutes. Put some water if it becomes too dry or you prefer more sauce. At the end return the peppers (if removed) and add the chives. Mix and serve with white rice and a lot of tissues for the tears ...
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