John Myers
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Kung Pao Chicken with Vegetables
The perfect kung pao chicken with vegetables recipe with a picture and simple step-by-step instructions.
For the marinade:
- 1 Hot peppers, red, long, mild
- 30 g Carrot
- 3 medium-sized Cloves of garlic, fresh
- 5 g Ginger, fresh or T.
- 2 small Chillies, green
- 2 tbsp Rice Wine, (Arak Masak)
- 2 small Spring onions, fresh
- 40 g Roasted peanuts
- 3 tbsp Peanut oil, refined
- 1 pinch Salt
- 2 tsp Soy sauce, light
- 1 tsp Tapioca flour
- 2 tsp Rice Wine, (Arak Masak)
- 1 Egg white, lightly beaten, (egg, size K)
For the sauce:
- 1 tbsp Soy sauce, sweet, (kecap manis)
- 1 tbsp Spring-Roll Sauce, China
- 2 tsp Rice wine vinegar, clear, mild
- 2 tsp Sugar, fine, white
- 1 tsp Tapioca flour
- 6 tbsp Chicken stock
To garnish:
- Leaves from the frisée salad
- Cut the chicken into approx. 1 cm cubes. Mix the ingredients for the marinade homogeneously and marinate the chicken for 30 minutes. Mix the ingredients for the sauce homogeneously.
- To garnish, wash the peppers, cut open on one side, remove the pink dividers and remove all grains. Cut across into thin threads from above. Wash the carrot, cut off both ends, peel, notch lengthways and slice diagonally into approx. 3 mm thick slices.
- Cap the garlic cloves at both ends, peel them, cut lengthways into thin slices and cut them lengthways into thin strips. Wash and peel the fresh ginger, cut into thin slices and cut them into strips. Weigh and thaw frozen goods. Wash the small, green chillies, cut across into thin rings, leave the grains in place and discard the stalks.
- Heat a wok vigorously, add the peanut oil and let it get hot. Add carrot and stir-fry for 1 minute, then add garlic, ginger and chillies and stir-fry briefly. Add the chicken and stir-fry for 2 minutes. Add the rice wine, pepperoni and spring onions and stir-fry for 30 seconds. Deglaze with the sauce and stir until the sauce thickens.
- Finally fold in the peanuts and immediately distribute the mixture on serving bowls and serve hot with rice.
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