CHINESE COOKING: Kung-po chicken is another standard fare at most Chinese restaurant. It is easy to reproduce it at home.

KUNG-PO CHICKEN宮保雞丁:



12 oz boneless chicken breast

½ tbsp. dried chilli peppers flakes or to taste

3 tbsp. cooking oil


seasoning:

1 tbsp. dark soy sauce
1 tsp. rice wine or dry sherry
2 tsp. tapioca starch
2 tbsp. water


sauce:

1 tsp. wine
1 tbsp. dark soy sauce
2 tsp. sugar
½ tsp. sesame oil
1 tsp. black Chinese vinegar
1 tsp. tapioca starch mixed with 1½ tbsp. water




Pound chicken breast lightly with the back of a cleaver, and cut meat into roughly half-inch squares. Add seasoning ingredients into chicken and marinate for 30 minutes.

In wok or large non-stick saucepan, heat oil over high heat until very hot. Stir fry chicken for 1-2 minutes or until no longer pink. Mix sauce ingredients together and add into chicken in saucepan. Cook for a minute until sauce thickens, tossing chicken pieces well to coat with sauce. Add red chilli and toss together for 30 seconds. Serve immediately.