Page 71 - E-MODUL MAKANAN ASIA TIMUR DAN ASIA TENGGARA

B. Chicken Kung Pao Recipes

Ingredients:
1. Cornstrarch 30 gr

2. Water 30 ml
3. Soy sauce, divided 30 ml

4. Sesame oil, divided 30 ml

5. Skinless, boneless chicken breast halves - cut into chunks ½ kg
6. Hot chile paste 1 ons

7. Brown sugar 10 gr
8. Distilled white vinegar 5 gr

9. Water chestnuts 8 ons

10. Chopped peanuts 4 ons
11. Chopped garlic 15 gr

How to make:

1. Combine water and cornstarch in a cup; set aside.
2. Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and

1 tablespoon cornstarch/water mixture in a large glass bowl. Add chicken pieces

and toss to coat. Cover the dish and refrigerate for about 30 minutes.
3. Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon

sesame oil, and remaining cornstarch/water mixture in a medium bowl. Whisk in
chile paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions,

and garlic and toss to coat.

4. Transfer water chestnut mixture to a medium skillet. Heat slowly over medium heat
until aromatic.

5. Meanwhile, transfer chicken from marinade into a large skillet; cook over medium-
high heat, stirring, until chicken is cooked through and juices run clear.

6. Combine water chestnut mixture and sautéed chicken together in one skillet. Adjust

heat and simmer together until sauce thickens.
7. Platting and serve chicken kung pao.
Tips

Substitute cashews for
peanuts, or bamboo shoots
for the water chestnuts.

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