Description
Hi all. I with another finding. Dug up a killer recipe for my favorite "hongbao", "kung PAO". This well-known dish, according to the source, was invented by a Governor of Sichuan province. For ardent investigators of the kitchen remind us that this "adaptation", due to the fact that not everyone has the opportunity to have a kitchen, normal woks and suitable temperature for their heating. Anyway, stay healthy!
Ingredients
-
Chicken fillet
500 g
-
Chili
2 piece
-
Garlic
3 piece
-
Leeks
2 piece
-
Ginger
-
Peanuts
100 g
-
Peanut oil
Cooking
Separately for the marinade we need: -0,5 tsp salt -1стл. soy sauce -1стл. rice wine or mirin -2чл starch (rice,corn) -1белок For the sauce take: -1стл. sugar -2чл starch -2-3 tbsp soy sauce -1 tbsp. chili sauce -1 tbsp. vinegar -8 tbsp broth -1 tbsp. rice wine or mirin.
-Meat cut into cubes approximately on 2 2 see Not to make it too small. Now meat needs to be marinated. For the marinade, mix all the ingredients and infuse. Half an hour high - I had 2 hours.
-garlic cut into thin slices
-peel the ginger and finely chop the cube. It is desirable to cut, not grated, because the juice will start up and will turn the grass.
-Dry chillies open, remove the seeds and finely chop.
The leeks wash, dry and finely chop with a circle
-for the sauce mix all the ingredients together and leave aside.
-in the meantime essence of the case, pull out a buddy...I mean wok
-heat oil. Still preferably corn, for lack of... what should I do replace, is not critical.
-the oil is warm. Stirring the stew chili, garlic and ginger
-add the meat and cook further. The fire is above average.
-add the leek and cook for another minute, until the meat is almost ready
-Add the sauce and cook until it thickens.
-Lastly, add peanuts and, if desired, green onions.
-Serve on warmed dish. Garnish with fresh Fig. Now comments: the original recipe had 3 pods of Chile and 2 tablespoons Chile sauce, but when I did the first time - turned out to be very acute. The second time I reduced the proportion of peppers and sauce and it turned out easy. So soberly assess their strength to the sharp and put as much as necessary. The dish turns out very fragrant and marinating - soft and gentle. In General, for me the recipe from the category of must have.
All Komrad, I had shot. All wild megapozitiv;) It was a Brahman from Odessa.
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