Chicken Kung Bao

Ingredients for 4 servings:

• 500 g chicken breast
• 1 bunch of spring onions
• 1 large carrot(s)
• ½ Chinese cabbage or pak choi
• 1 large onion(s)
• 4 garlic cloves
• 1 piece(s) ginger root, thumb-sized
• 1 can peanuts, unsalted if possible
• 4 chili peppers, dried, or chili flakes
• 1 egg(s)
• 2 tbsp cornstarch
• 2 tbsp soy sauce, light
• 2 tbsp soy sauce, dark
• 2 tsp rice vinegar
• 2 tbsp chili sauce (black bean)
• 3 tbsp sauce (hoisin)
• 1 liter vegetable oil, for frying
• ¾ liter vegetable broth
• 1 tbsp sugar, to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut the chicken into thin strips and mix with half an egg, 1 teaspoon of starch, and a little soy sauce, then chill. This makes the chicken super tender and soft, just like an Asian dish. Cut the carrots into diagonal 3mm thin slices. Cut the onions into slightly thicker half rings, with the fibers intact. Cut the Chinese cabbage into strips. Cut the spring onions diagonally into 3cm pieces. Finely puree the ginger and garlic, possibly with a little water. Mix the vegetable stock with the soy sauce, black bean chili sauce, hoisin sauce, rice vinegar, and sugar. Heat the oil and deep-fry the chicken in batches for 1-2 minutes. Remove with a slotted spoon and place on kitchen paper. Put a large pot on the stovetop and heat 3-4 tablespoons of vegetable oil in it. Add the chili flakes and let them brown well—that’s the key to Kung Bao. Then add 1 tablespoon of the ginger-garlic paste and sauté briefly. Add the carrots and onions and fry for a while. Add the stock and cook until the vegetables are almost tender, but should still have a bite at the end. Add the chicken and peanuts. Mix the cornstarch with cold water and stir gently until the desired consistency is reached. Serve with basmati or jasmine rice.