Felt like eating kung bao chicken so google searched for a recipe and picked the first one. I doubled everything in the recipe because 3 drumsticks is not enough for 4 people. Recipe is actually quite good. Only thing I would have changed would be the fry the dried red chilli in the wok before adding in the oil, garlic and ginger to get more flavour out of them. The garlic and ginger tend to burn rather quickly giving you less time to get the aroma out of the chillies. I’m not sure why but in her photos the chilli’s are still red and smooth looking. Nevertheless the taste was still great!
Recipe Taken from: rasa malaysia
- 1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks)
- 3 tablespoons roasted peanuts
- 8-12 dried red chilies (deseeded and cut into halves)
- 3 tablespoons cooking oil
- 5 slices peeled fresh ginger
- 2 gloves garlic (sliced diagonally)
- 1 stalk scallion (chopped)
- 1 tablespoon corn starch
- 2 teaspoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon oil
- 1 1/2 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon black vinegar
- 2 tablespoons water
- 1 teaspoon corn starch
Method Prep: ? minutes | Cook: ? minutes | Serves: ?
- Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
- Mix the sauce ingredients in a small bowl and set aside.
- Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
- Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
- Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
- Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
- Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
- Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
- Add in the scallions and stir evenly.
- Dish out and serve hot with steamed white rice.
This is one recipe that can be whipped up on a weekday when time is of essence and you need warm comfort food. The key to this recipe is to multi-task while preparing to ensure you have your meal within the simulated time of 30minutes. You have to cook the chicken while chopping and prepping your vegetables. Allow at least 40min to one hour if you’re the kind who needs to get everything ready before starting to cook.
The final product is excellent. It has the sweetness (from the cola and corn syrup), a light tanginess from the soya-sauce and the spiciness (mild after taste) from the chilli.
The only thing I would have changed is the ratio of potato to carrots. Probably reducing the potato to around 400gm and adding an additional carrot. I felt that there are just not enough vegetables in the pot. After all, the recommended vegetable serving is 5 a day.
Amendments from the original recipe:
Chilli – 4-7 stalks. I’ve only used three because my other half doesn’t like spicy food and I felt 3 stalks had just the right amount of heat.
Taken from: beyond kimchee
- 1 kg (2.2 lb) bone-in chicken pieces, trimmed and cleaned
- 100g Korean sweet potato noodles (aka dangmyeon)
- 1 lb small whole potatoes (size of a baby fist. Cut into big chunks if large)
- 2 carrots, cut into 1 1/2″ chunks
- 1 large onion, diced
- 4-7 dried red chillies or fresh chilies without the stem
- 500ml cola (preferred Coca-Cola)
- 1/2 cup soy sauce
- 2 tablespoon rice wine
- 1 tablespoon minced garlic
- 1/2 teaspoon powdered ginger or 1 teaspoon fresh minced ginger
Prep: 5 minutes | Cook: 30 minutes | Serves: 4
- Soak the Korean sweet potato noodles in warm water to soften. Set aside.
- Bring water to boil in a medium pot. Add the chicken pieces and let the water come up to boil again. Remove the chicken from water. Set aside.
- In a braising pot combiner Coke, soy sauce, rice wine, garlic, ginger together. Return the chicken to the mixture and add the dried chillies.
- Bring to boil. If you see any scums on the surface, scoop out with a spoon to get the clear sauce. When the whole thing comes to boil, add the potatoes, carrots and onions to the pot, and stir to coat evenly. Cover with a lid and simmer over medium-low heat for 20 minutes.
- Raise heat to medium or medium-high, add the noodles and continue to cook for another 5-7 minutes, uncovered, stirring once or twice. When you see your sauce gets reduced by half and the vegetables are tender, it is done.
- Let the stew rest for a few minutes before serving so the flavor will settle into everything in the pot.
- Serve warm with a little rice.
I took double the recipe recommended time. Part of the reason was that I chose to use de-skinned chicken drumstick instead. The other reason was that I let the spices soak into the chicken for 10mins prior to cooking to try enhance the flavour. I think half an hour is still a bit optimistic. I would allow myself at least 40mins if following the recipe exactly.
The final product wasn’t very flavoursome. It tasted more like your average pan fried chicken.
Taken from: allrecipes.com.au
- 4 chicken breasts, skin on and bone in
- salt and freshly ground black pepper to taste
- 1 tablespoon mustard seed
- 1 tablespoon fennel seed
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
Prep: 10 minutes | Cook: 20 minutes | Serves: 4
- Sprinkle chicken with salt and pepper to taste. Grind the fennel and mustard seeds in a mortar and pestle. Sprinkle freshly ground spices over chicken pieces.
- In a large frying pan, heat olive oil over medium heat. Cook garlic in the olive oil, stirring frequently. Once the garlic begins to brown, place the chicken skin side down in the pan. Increase heat to high, and brown evenly. Reduce heat, and cover. Cook chicken until juices run clear and meat is tender.