Tuesday, 20 October 2009
Kung Po Chicken
The trick to this stir-fry dish is speed and a very big fire under your wok! So have everything prepared and ready to hand before you start. I like the vegetables to be crunchy when done hence the requirement for speed and the big fire. Also, try not to breathe too deep when frying the dried chillies or you will have a choking fit!
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What's in the seasoning la?
ReplyDeleteOoo..someone going to cook dinnner?
ReplyDeleteThe sauce :
•1 tbsp oyster sauce
•1 tbsp light soy sauce
•1/2 tbsp Worcestershire sauce
•1 tsp cooking wine
•1/2 tsp sugar or to taste
•1 tsp sesame oil
•1/4 tsp salt or to taste
•1/2 tsp dark soy sauce
•2 tbsp water
And of course some cornflour mixed in water to thicken at the end! Enjoy!