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 Kung Po Chicken
Mum's House
A popular restaurant dish named after a Szechuan official who had a liking for this combination of spicy, tangy sauce, chillies and cashew nuts. If you buy raw cashews, do shallow fry them until they turn a golden brown.
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Ingridents:
* 2 large Chicken breast fillets (or use 8 chicken thighs)
* 1 jar Kung Po Sauce
* 2 spring onions (3cm lengths)
* 8-10 dried red chillies (whole if small)
* 1 tsp minced garlic (or use fresh)
* 1 tsp minced ginger (or use fresh)
* 3 Tbsp peanut or vegetable oil
Steps:
1. Cut chicken into bite size pieces and marinate in a little light soya sauce, peanut oil and cornflour.
2. Heat oil in a wok and fry dried chillies gently. Drain and keep aside.
3. In the same oil fry the minced garlic and ginger, taking care not to burn it.
4. Add the chicken and stir fry until chicken starts to colour and is cooked
5. Add Kung Po Sauce and the white stalks of the spring onions and continue cooking for 2-3 minutes.
6. Last of all add the green spring onion tops and fried red
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| Get the following ingridents for Kung Po Chicken from Mum's House® |
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| Kung Po Sauce |
Minced Garlic Paste |
Minced Ginger Paste |
Vegetable Oil |
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NOODLES & INSTANT NOODLES |
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SWEET - SNACK - JAM - CRISP |
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FRESHLY COOK - FOODS
