feed me meat
Recipe: Kung Pao Chicken
If you ever feel nostalgic for the Chinese-Indonesian restaurant of days gone by – don’t despair. At home, you can make the recipes from Basisboek China in no time, and probably lighter and purer than anything you’ve ever tasted. Get your wok ready!
How to make it
- Stir 1 tablespoon of oyster sauce into the chicken in a bowl and set aside for 15 minutes.
- Heat 2 tablespoons of the oil in a wok over high heat and swirl the wok around so that the sides are coated with a thin layer of oil.
- Add the chicken and cook for 2 minutes without stirring. Shake the wok to loosen any pieces that have stuck, and stir-fry for 2 minutes until the chicken turns golden brown.
- Scoop into a bowl.
- Heat the remaining oil in the wok over high heat.
- Add the spring onion, ginger, garlic and chillies and stir-fry for 1 minute until fragrant, but do not let them burn.
- Return the chicken to the pan and toss everything together.
- Add the remaining oyster sauce, the vinegar and half of the peanuts and stir-fry for 2–3 minutes until everything is well mixed.
- Scoop into a serving dish and sprinkle with the remaining peanuts.
Title: Basisboek China
Author: Ross Dobson
Price: €29.99
Publisher: Becht
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