A tasty Thursday treat for you to cook this week - my Kung Po Chicken from Ching's Fast Food is deliciously tasty with Lee Kum Kee's smoky BBQ-style Hoisin sauce and the cashew nuts are packed full of energy, antioxidants and minerals, so perfect at this time of year. Enjoy! Love Ching x Kung Po chicken Prep time: 10 minutes l Cook in: 10 minutes l Serves: 2–4 to share 2 skinless chicken breasts, cut into 1cm (½in) slices Salt and ground white pepper 1 tbsp of potato flour or cornflour 1 tbsp of groundnut oil 2 tbsps of Sichuan peppercorns 4 dried red chillies 1 tbsp of Shaohsing rice wine or dry sherry 1 red pepper, deseeded and cut into chunks 2 spring onions chopped into 2.5cm (1in) lengths Handful of dry-roasted cashew nuts For the sauce 100ml (3½fl oz) cold vegetable stock 1 tbsp of light soy sauce 1 tbsp of tomato ketchup 1 tbsp of Chinkiang black rice vinegar or balsamic vinegar 1 tbsp of Lee Kum Kee hoisin sauce 1 tsp of chilli sauce 1 tbsp of cornflour 1. Place the chicken in a bowl and season with salt and pepper. Add the potato flour or cornflour and mix well to coat the chicken pieces. Add all the ingredients for the sauce to another bowl and stir to combine. 2. Heat a wok over a high heat until it starts to smoke and then add the groundnut oil. Add the Sichuan peppercorns and dried chillies and fry for a few seconds, then add the chicken pieces and stir-fry for 2 minutes. As the chicken begins to turn opaque, add the rice wine or dry sherry. Cook for a further 2 minutes, then pour in the sauce. 3. Bring to the boil, add the red pepper and cook in the sauce with the chicken for another 2 minutes or until the meat is cooked through and the sauce has thickened and become slightly sticky in consistency. Add the spring onions and cook for 1 minute. Toss in the cashew nuts, then transfer to a serving plate and serve immediately.
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