Advertisements
Feeds:
Posts
Comments

Posts Tagged ‘Peanuts’

Kung Pao Chicken

The last time we had this famous Szechwan dish we’d just arrived on a stop-over in Abu Dhabi on our way to visit family in Melbourne. We arrived late and ordered room service and this truly hit the spot. A great combination of velvety chicken, roasted peanuts and a bit of spice. This recipe is from Yan-Kit’s fabulous Classic Chinese Cookbook. Serve with rice.

Wine Suggestion: our choice in Abu Dhabi was a Kirin beer, which was perfect that night. Similarly, choosing a wine this time we looked for a savoury dry texture and chose an Emilio Hidalgo La Panesa Fino Sherry which is kept under flor for 15 years and is outstanding; smooth and velvety even though completely dry and with a salty, nutty texture. A good match, but you needn’t find this exact example as any good Manzanilla or Fino works.

Kung Pao Chicken – serves 3

  • 350g chicken breasts, cut into thin strips and then cubes about 1cm square
  • 4 tbsp groundnut oil or corn oil
  • 2-3 long dried red chillies or 4-5 smaller dried chillies, seeded and cut into pieces
  • 2 garlic cloves, peeled and sliced diagonally
  • 4 to 6 thin slices ginger
  • 1 tbsp Shaoxing wine or medium dry sherry
  • 3 scallions, cut into small rounds
  • 50g roasted peanuts

FOR THE MARINADE:

  • third of tsp salt
  • 2 tsp thin soy sauce
  • 2 tsp Shaohsing wine or medium dry sherry
  • 1 tsp cornflour
  • 1 tbsp egg white, lightly beaten

FOR THE SAUCE:

  • 1 tbsp thick soy sauce
  • 1-2 tbsp chilli sauce
  • 2 tsp rice or white wine vinegar
  • 2 tsp sugar
  • 1½ tsp cornflour
  • 6 tbsp clear stock or water

Put the diced chicken into a bowl.

To prepare the marinade; add the salt, soy sauce, wine/sherry, cornflour and egg to the chicken. Mix well and leave to marinate for 15-30 minutes.

Prepare the sauce by mixing the soy sauce, chilli sauce, vinegar, sugar, cornflour and water together.

Heat a wok over a high heat until smoking, then add the oil and swirl it around the pan.

Add the dried chilli, stir, then add the garlic and ginger and stir until aromatic. Add the chicken. Turn and toss for about 1 minute.

Splash in the wine or sherry, stirring and tossing continuously.

Add the scallions and cook for another 30-45 seconds by which time the chicken should be cooked.

Add the well-stirred sauce to the wok and keep stirring while it thickens.

Finally stir in the peanuts, then remove to a warm serving plate. Serve immediately with steamed rice.

Advertisements

Read Full Post »

This tasted way too good to be this healthy but it’s true and we have the calorie count to prove it (286 if anyone’s interested). Can all be thrown together in 15 minutes tops which is great on a week night.

Satay stir-fry to serve 4

  • 3 tbsp crunchy peanut butter
  • 3 tbsp sweet chilli sauce
  • 2 tbsp soy sauce
  • 300g pack straight-to-wok noodles
  • 1 tbsp oil
  • thumb of fresh root ginger, finely chopped
  • 300g pack stir-fry vegetables (we used M&S aromatic mix and added some sugar snap peas and sliced red chilli)
  • handful of basil leaves
  • 25g roasted peanuts, roughly chopped

Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce (it will look a bit gross but don’t panic it works in the end).

Put the noodles in a bowl and pour boiling water over them, stir to separate and drain.

Heat the oil in a wok, then stir-fry ginger and the harder bits of veg for 2 minutes. Add the noodles and the rest of the vegetables and stir-fry on a high heat for another minute or two or until just cooked.

Push the veg and noodles to one side of the pan and pour the sauce into the other side, tilting the wok. Bring the sauce to boil and then mix everything together. Sprinkle basil and peanuts over to serve.

Eat and then lick the bowl.

Original recipe from BBC Good Food.

Read Full Post »