KUNG PO CHICKEN SICHUAN STYLE

                                                             " KUNG PO " CHICKEN SICHUAN STYLE

KUNG PO WAS THE NAME OF A COURT OFFICIAL IN SICHUAN;HIS COOK CREATED THIS DELICIOUSLY SPICY DISH OF CHICKEN AND CASHEW NUT. 

                     

INGREDIENTS

350 g/12 oz chicken thigh, boned

and skinned

1.5 ml/ 1/2  tsp salt

Egg white. lightly beaten

10 ml/2 tsp cornflour paste

1 medium green pepper

60 ml /4 tbsp vegetable oil

3-4 whole dried red chilies, soaked

in water for 10 minutes

l spring onion, cut into short sections

few small pieces of fresh

root ginger, peeled

15 ml tbsp sweet bean paste or 

hoisin sauce

5 ml /1 tsp chili bean paste

15 ml/1 tbsp Chinese nice wine or 

dry sherry

115 g/4 oz /1 1/2 cup roasted cashew nut

few drops sesame oil

METHOD

1. Cut the prepared chicken meat into small cubes, each about the size of a sugar lump. in a bowl mix  the chicken with the salt, beaten egg white and the cornflour paste.

2.Core and seed the green pepper and cut the flesh into cubes that are about the same size as the pieces of chicken.

3.Heat the oil in a preheated wok.Stir-fry the chicken cubes for about 1 minute, or until the colour
changes  Remove with a slotted spoon and keep warm.

4.Add the green pepper, dried red chilies, spring onion and ginger and stir-fry for 1 minute Add the chicken with the bean pastes or sauce and rice wine or sherry.blend and cook for 1 minute, then add the nuts and sesame oil. serve hot.