Kung Pao Chicken on Rice and Stir-fried Vegetables
Ingredients
100g Flaked almonds (or raw peanuts)
200g Chicken breast, diced into bite-sized pieces
2x 1/2 teaspoon Cornflower
1/2 teaspoon Shaoxing rice wine
1/4 teaspoon salt
1/2 teaspoon Ground white pepper
1/2 tablespoon Dark soy sauce
1/2 tablespoon Light soy sauce
1/2 tablespoon Rice wine vinegar
1/2 teaspoon Sugar
2 cloves Garlic, smashed and chopped
1 slice Ginger, minced
1 Red chili, de-seeded and chopped finely
1/4 teaspoon Sichuan peppercorn powder or five spice powder
3 spring onions, white portion only, cut into 1cm lengths
Sunflower oil
Stir-fry vegetables to serve
Noodles to serve
Equipment
A large bowl
A medium bowl
A wok
Steps
Heat a teaspoon of oil in the wok over a medium heat.
Add the flaked almonds and heat for 3 to 5 minutes until toasted, stirring constantly to prevent them from burning. Once cooked set aside to cool and firm up.
In a large bowl, combine the 1/2 teaspoon oil, 1/2 teaspoon cornflower, the Shaoxing wine, salt, and pepper and mix well to create the marinade.
Add the chicken to the marinade. Coat well, and set aside for 20 minutes.
In the medium bowl, combine the light and dark soy sauces, rice wine vinegar, sugar, 22.5ml water, and 1/2 teaspoon cornflower to create the sauce.
Heat 2 tablespoons of oil in the wok over a high heat. Sear the marinated chicken in the wok. Remove the chicken and set aside.
Reduce the heat to low. Add another tablespoon of oil. Add the ginger, chili, garlic, Sichuan peppercorn powder, and spring onions to the wok and heat through for 1 to minutes, until they turn fragrant.
Add the chicken back to the wok and increase the heat to high. Give the sauce a good stir and add it to the wok. Stir fry over a high heat for 2 minutes.
Reduce the heat to medium and add the stir-fry vegetables, and cook for a few minutes until the chicken and vegetables are cooked.
Add the almonds, and stir well.
When all is cooked, divide the noodles onto two bowls followed by the chicken and vegetables.
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