The mayhem is finally over at work and I can start pushing myself to blog about the long-due recipes. Don't get me wrong, I have been religiously cooking, just not blogging about it. Today's recipe is a simple kung pao stir fry, something that I managed to create with barely any ingredients left in the fridge. The key to the dish is to use a little black vinegar, to create that hint of tanginess in the dish.
Serves 2
Ingredients:
2 boneless chicken thigh or chicken fillet, cubed
8 dried chilli, washed and deseed
2 stalks scallion, cut into 2 inch length
2 slices old ginger
1 clove garlic, minced
2 tablespoons cashew nuts, roasted
1 tablespoon cooking oil
Marinade for the chicken:
1 tablespoon cornstarch
1 tablespoon light soy sauce
1 tablespoon chinese wine
1 teaspoon cooking oil
Ingredients for the sauce mixture:
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1/2 tablespoon sugar
1 teaspoon cornstarch
1/2 teaspoon black vinegar
3 tablespoons water
Method:
Marinate the cubed chicken with the sauce marinade and set aside for at least 30 minutes.
Heat a pan with 1 tablespoons of cooking oil. Add in the sliced ginger, minced garlic and fry till fragrant. Add in the dried chilli and fry until it smells spicy before adding the chicken.
Stir fry the chicken till 70% cooked and add in the cashewnuts and the sauce mixture. Continue frying until the sauce reduces and thickens. Turn off the heat and mix in the scallions before dishing out.
