KUNG PAO CHICKEN
* ½ kg chicken
* 1 teaspoon of corn flour
* Soya sauce
* 2 spring onions with their stalks
* ½ red pepper
* 1 teaspoon of Sichuan pepper
* Dry chillies
* 2 teaspons of sesame oil
* Borges Coupage Extra Virgin Olive Oil
* Chive stalks
* 1 glass of chicken stock
* 2 teaspoons of brown chicken
* 80gr Borges Peanuts
* Ginger (or ginger paste)
Step by StepHalf an hour before start cooking, dice the chicken and place it in a bowl with soy sauce, rice vinegar and corn flour. Cover with cling film and leave it to soak in the fridge. Peel and slice the spring onions. Wash, dry and chop the red pepper. Peel and slice the garlic and ginger (omit this if you use ginger paste). Crush some Sichuan pepper and chilli in a mortar.
Pour some Borges coupage extra virgin olive oil in a wok or frying pan. When it is hot, toss in the chicken and fry it until golden on the outside but still tender inside. Set aside.
Add some oil and spice it with Sichuan pepper and chilli. Cook over low heat.
Stir fry the spring onion over medium-low heat together with the red pepper, ginger and garlic. After 5 minutes, add the chicken, some sesame oil, chicken stock and sugar. Mix it well and increase cooking temperature. Boil down the stock, add some Borges peanuts and chopped chives.
We substitute some of the original recipe’s sesame oil for Borges coupage extra virgin olive oil. We also add some Borges peanuts, which are very healthy nuts, rich in proteins, vitamins and minerals. But we need to bear in mind that peanuts provide a large amount of calories and should be eaten in moderation. With this two ingredients we obtain a much more healthy and smooth recipe.
Chef: Josep Maria Luque · 8cadires.com
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