Kung Pao Chicken 宫保鸡丁

This Kung Pao Chicken 宫保鸡丁was taught to me by my mom, and I really enjoyed it. Somehow, I couldn't find it in my old blog, which shows how long it's been since I've made it. Here it is, documented for future reference.

What you need:

1400g chicken thigh

1 egg white

1 tbsp soy sauce

1 tbsp cornstarch

1 tbsp oil

20 dried chilli, clean with a dry cloth and cut into small to remove seeds

5 slices of young ginger

2 cloves garlic, sliced

2 stalk spring onion, cut into inches

½ tsp red peppercorn

Gravy

1½ tbsp water

1½ tbsp sugar

1½ tbsp wine

3/4 tbsp black soy sauce

½ tbsp sesame oil

½ tbsp light soy sauce

1½ tbsp black vinegar

3/4 tbsp corn starch

Method:

Remove bones and cut to cubes.  

Marinate egg white.  Mix well.

Then add soy sauce and cornstarch, mix well.

Mix in oil and let it chill for min ½ hour.

Heat enough oil in the wok and put in the seasoned chicken.  Stir for 2 min and remove, leaving about 3 tbsp oil in the pan.

Put in the dried chilli and fry till dark.  

Next add red peppercorn, ginger, garlic and fry till aromatic.  

Put in the chicken and stir to mix.

Stir in the gravy mixture and stir until gravy is thickened.

Enjoy!