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Sunday, June 8, 2008

Kungpao Chicken

Chicken fillet with a combi of blackpepper and oyster sauce,with its spicyness from the sauteed dried chillies and the sweetness from the cashew nuts..mmm..


1/2kg of chicken breasts or fillet, cut into bite-sized pieces
a few shiitake mushrooms, sliced thickly (optional)
The Sauce
2 tbsp of oyster sauce
3 tbsp of blackpepper sauce
1 tbsp of dark soya sauce
1 tbsp of chilli sauce
1 tsp of sugar
1 tsp of salt

The Aromatics
1 onion, wedged
4 cloves of garlic
a few slices of ginger
5 dried chillies,washed

a handful of roasted cashew nuts
chopped spring onions


Heat abt 2 tbsp of oil plus a few dashes of sesame oil. Saute the aromatics till fragrant. Add the chicken pieces and stirfry till chicken is cooked but not dry. Add the sauce and a little water,if it's too thick. Season with salt and sugar. If u added too much water, thicken it with a few spoonfuls of cornstarch solution. Mix thoroughly and remove from heat. B4 serving, sprinkle over with the cashew nuts and spring onions.

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