Kungpao Chicken

A noted Sichuan dish with a long history, it was first created by a Sichuan governor Din Baozhen in the Qing Dynasty(1616—1911). Every time he had guests, he would ask his cook to make stir-fried chicken dice with peanuts and hot pepper to entertain them. The dish won acclaims from the guests. Later the governor was appointed the prince's teacher , hence his dish was named Palace-Teacher's Diced Chicken (also known as Kungpao Chicken). Soon it was known nationwide and became one of the most famous specialties of Sichuan cuisine. It features tender chicken, crisp peanuts, appetizing richness and peppery taste.

Ingredients:

Chicken (breast or fillet) 250g

Shelled peanuts 100g

Dry chilli 10g

Sugar 10g

Sweet bean sauce 10g

Lard 500g(75g to be consumed)

Soy sauce 15g

Salt 2.5g

Ginger 5g

Garlic 5g

Wine 5g

Small amount of egg white, vinegar, MSG, stock, and chilli powder

Starch 40g

Preparation:

1. Pat rinsed chicken with knife blade, then dice into cubes of 1.5cm. Put chicken dice in a bowl with some salt, starch and egg white and blend evenly. Cut chilli into small sections. Deep-fry peanuts with gentle heat.

2. Make sauce with soy sauce, vinegar, wine, sugar, fresh stock, steeped starch and MSG.

3. Place wok on fire. First wet the wok with some oil, then put in lard and heat 50% hot. Deep-fry the chicken cubes until medium done, then ladle out with a strainer and drain off the oil. Leave 50g oil in wok and stir-fry chilli until they deepen in color. Add garlic, ginger and sweet flour sauce, then put in chicken cubes, peanuts and chilli powder. Add sauce, blend evenly, and sprinkle with some heated lard and serve.