How to Make Chinese Hunan Kung Pao Asian Cooking Recipe Cuisine

China Hunan Kung Pao

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

4 skinless, boneless chicken breast halves - cut into 1 inch cubes

20 peeled and deveined large shrimp (21 to 30 per pound)

4 teaspoons soy sauce

4 teaspoons rice wine

2 teaspoons sesame oil

1 tablespoon cornstarch


1/2 cup vegetable oil, divided

4 cloves garlic, minced

16 dried red chile peppers, cut in half

2 teaspoons Szechuan peppercorns (optional)

1 red bell pepper, sliced

1 green bell pepper, sliced

1/4 cup dark soy sauce

2 tablespoons rice wine

2 teaspoons white sugar


1 cup salted peanuts

4 green onions, cut into 3 inch lengths

2 dashes sesame oil, or to taste (optional)


Directions:

1. Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.

2. Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp, and cook until the chicken has turned white on the outside and is still a bit pink in the center; about 5 minutes. Remove the chicken and wipe the wok clean.

3. Heat the remaining vegetable oil over high heat. Stir in the garlic, and cook for a few seconds until the garlic begins to turn brown. Stir in the dried chiles and Szechwan peppercorns; cook and stir a few seconds until the peppers begin to darken. 

4. Add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and 2 tablespoons of sugar. Bring to a boil, stir in the chicken, and cook until the peppers are nearly tender, and the chicken is no longer pink in the center, about 5 minutes more. 

5. Stir in the peanuts and green onion until the green onion becomes limp. Stir in a few drops of sesame oil to serve.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

Subscribe To Our Social Networks! Share with your friends your amazing dish, you just made!