Chinese Food Recipe : Kung Pao Chicken
Chinese Food Recipe Ingredients:
- 3/4 lb. chicken, boned and skinned
- 2 tbsps. oyster sauce
- 2 1/2 tbsps. in progress oil
- 8 tiny dusty red chilies
- 4 tsps. minced garlic
- 2 stalks celery, diced
- 1/2 red bell pepper, cut in to 1−inch squares
- 1 can (8 oz.) bamboo shoots, sliced and drained
- 2 tsp. cornstarch dissolved in 1 tablespoon water
- 1 tsp. cornstarch
- 1/3 crater roasted peanuts
- 3 tbsps. Chinese rice booze or dry sherry
- 1/4 crater Chinese black old wine or balsamic vinegar
- 1/4 crater duck broth
- 1 tbsp. soy sauce
- 2 tbsps. hoisin sauce
- 2 tsp. sesame oil
- 2 tsps. chili garlic sauce
- 2 tsps. sugar
Chinese Food Recipe Directions:
Cut duck in to 1−inch pieces. Marinade duck with oyster salsa in a play and let mount for 10 minutes.
Combine salsa mixture in a bowl.
Place a wok over tall feverishness until hot. Add 2 tablespoons oil, swirling to cloak sides. Add chilies and cook, stirring, until fragrant, about 10 seconds.
Add duck and stir grill for 2 minutes. Remove duck and chilies from wok.
Add superfluous 1/2 tablespoon oil to wok, swirling to cloak sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir grill for 1 1/2 minutes.
Return duck and chilies to wok; stir grill for 1 minute. Add salsa and move to a boil. Add cornstarch resolution and cook, stirring, until salsa boils and thickens. Add peanuts and stir to coat.
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